Pastry Lead Cook

1 month ago

Paradise Valley, United States Scottsdale Plaza Resort Full time

Compensation Type: Hourly Highgate Hotels:

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. www.highgate.com.

Location:

An authentic Arizona experience awaits at the Scottsdale Plaza Resort, where 40 lush acres and 50,000 square feet of flexible event space provide a perfect, palm-lined retreat for family getaways, business meetings and milestone celebrations. Five pools, a full-service salon and day spa, and nearby championship golf set the stage for memorable experiences framed by elegant Spanish Mission-inspired architecture, fragrant gardens filled with desert flowers, and stunning views of Camelback and Mummy Mountain.

Overview:

The Pastry Lead Cook oversees the preparation and presentation of bakery, pastry, and dessert items across all dining outlets, including banquets, restaurants, and room service. This role involves leading the efforts to ensure the creation of high-quality, consistent products while showcasing creativity in baking and decorating. The Pastry Lead Cook is responsible for maintaining rigorous standards of sanitation and food safety, supervising food preparation, and optimizing cost-efficiency. By focusing on both guest satisfaction and operational excellence, the Pastry Lead Cook plays a crucial role in enhancing the overall dining experience and upholding the highest culinary standards

Responsibilities:
  • Lead and motivate through effective communication and example-setting, ensuring a cooperative and respectful work environment.
  • Manage daily kitchen operations, including coordinating food preparation activities.
  • Serve as a role model, demonstrating appropriate behaviors and ensuring productivity.
  • Communicate clear expectations and establish collaborative relationships.
  • Address employee feedback and concerns, maintaining an open-door policy and reviewing satisfaction results.
  • Direct shifts, preparing food items to specifications and overseeing team activities.
  • Possess thorough knowledge of menu items and preparation standards, ensuring adherence to hotel guidelines.
  • Lead team or station in the absence of the chef or other managers.
  • Assist in cost control by keeping food costs within budget and maintaining inventory levels.
  • Ensure the application of FIFO (First In, First Out) standards and oversee inventory and ordering processes.
  • Prepare and display buffet items according to hotel standards and ensure prompt service.
  • Support kitchen operations during restaurant hours and assist in any position as needed.
  • Supervise and coordinate food preparation for banquets and the employee cafeteria, adhering to event specifications and timelines.
  • Maintain cleanliness and organization of kitchen and storage areas, following sanitation and safety procedures.
  • Manage the breakdown of buffets and kitchen lines, ensuring proper food and equipment storage.
  • Enforce safe work practices to prevent injuries and maintain a clean and orderly employee breakroom.
  • Assist with scheduling, ordering, cost control, training, production charts, and inventory management.
  • Ensure proper food security and familiarize staff with kitchen equipment and emergency procedures.
Qualifications:
  • High School diploma or equivalent and/or experience in a hotel or related field preferred.
  • At least 3 years of related progressive experience or a culinary graduate with at least 2 year of progressive experience in a hotel or related field.
  • Previous supervisory responsibility preferred.
  • Banquet Pastry Production experience required.
  • Flexible and long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
  • Ability to stand during entire shift.
  • Ability to withstand temperature variations, both hot and cold.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to cross-train in other hotel related areas.
  • Must be able to maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.

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