EXPERIENCE AND OPEN AVAILABILITY REQUIRED

The pastry chef will be responsible for the consistent, profitable, and quality production and daily operations of the pastry department at the cavalier hotel. The pastry chef will also consult and help develop pastry related items and dessert menus with the outlet chefs and their teams. The pastry chef will also oversee and maintain the cleanliness and sanitation of the operation.

· Preforms duties of hiring, training, and mentoring of all new pastry associates and will assist during high demand times.

· Helps train associates in Gold Key/PHR safety procedures and supervises their ability to execute departmental and hotel emergency procedures.

· Supervises the daily operation of the pastry kitchen at the cavalier hotel. Oversees preparation and production of pastry items.

· Consults and will be a resource for executive chefs in development of new pastry items and menus. When business levels dictate, may need to go to the outlets to assist during high demand times.

· Ensures completion of duties by pastry team to ensure quality standards are met.

· Maintains food handling and sanitization standards are upheld.

· Develops railroad cleaning schedules for associates, ensures associates follow cleaning schedules and keep their work areas clean and sanitary

· Works with executive chef and banquet chefs to coordinate service and timing of events and meals.

· Works with catering and sales team to coordinate the creation and service of specialty cakes and other pastry items.

· Works with the executive chefs in menu development and promotions

· Operates all department equipment as necessary and reports malfunctions through the appropriate channels.

· Supervises staffing levels to ensure that guest service, operational needs, and financial obligations are met.

· Understands and implements Gold Key/PHR safety standards.

· Ensures that all associates have proper supplies, equipment, and uniforms.

· Communicates areas in need of attention to staff and follows up to ensure associate follow through.

· Participates as needed in the investigation of associate accidents.

· Understands and complies with the Gold Key/PHR loss prevention policies and procedures

· Helps the executive chef in all aspects of the culinary and stewarding team. Including but not limited to:

o Collaborate with assigned recruiters to determine and implement hiring guidelines and standards

o Ensure clean and safe kitchen in all property outlets

o Coordinate with banquet team to prepare, deliver, clean, and store all food products and equipment

o Maintain back dock cleanliness

o Ensure adequate supply of food products, cleaning supplies, and paper supplies

o Responsible for compliance with general safety and hazardous material management program procedures for handling and disposing of chemicals, pesticides, blood borne pathogens, and using safety data sheets.