Executive Pastry Chef

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach is looking for an Executive Pastry Chef to join our Culinary Team! The Executive Pastry Chef is responsible for the daily operations of the Pastry/Bake Shop from preparation to execution of all meal periods. Ensuring the quality preparation of all menu items not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, and proper handling/ storage of all food items in accordance with standards. Oversees the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Essential Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Ensure proper ordering/purchasing of products for every day and specifically weekends.
• Act as a creative force in Pastry menu development.
• Knowledge of chocolate and sugar sculptures.
• Provide mentorship and leadership to pastry team members.
• Responsible for ordering, inventory management, and all other aspects of production management.
• Address guest concerns/complaints and resolve to complete satisfaction.
• Participate in all management meetings.
• Train restaurant associates on pastry preparation and presentation to assist in selling to guests.
• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
• Monitor quality control, plate presentation, food quality, etc.
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Ensure that associates report to work as scheduled; document any late or absent associates.
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service associates to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective associates to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Develop new Pastry menu items, test and write recipes.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with Finance.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the Pastry kitchen operation; maintain an on-going training program for existing associates.
• Reevaluate positions in the Pastry kitchen and make changes wherever necessary.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Extensive knowledge in local and worldly Pastries; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency.
• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen.
• Ability to lead a team; flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of Pastry kitchen associates and follow up with corrections where needed; ability to motivate Pastry kitchen associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid ServSafe Food Protection Managers Certification.

• Minimum five years’ experience as a Pastry Chef de Cuisine or equivalent experience.
• Hotel operational exposure (i.e. Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand is preferred.