Executive Pastry Chef

5 days ago


Philadelphia, Pennsylvania, United States Loews Hotels, LLC Full time

Loews Philadelphia Hotel is a cultural destination that combines living history with warm sophistication. The city's expanding skyline, vibrant arts scene, and diverse atmosphere have transformed our neighborhood into a bustling hub of activity.

About the Job

We are seeking an experienced Executive Pastry Chef to oversee the preparation and production of all cold food items in our hotel's kitchen. As a key member of our culinary team, you will be responsible for supervising pantry/prep personnel, ensuring that only fresh, high-quality ingredients are used, and adhering to standardized recipes.

Responsibilities
  • Oversee preparation and production of all cold food items, supervise pantry/prep personnel
  • Supervise/set up and organization of work area with all necessary supplies and equipment
  • Oversee/Receives, inspects, rotates all food products to ensure that only fresh, high-quality ingredients are used
  • Supervises/preparation and storage of raw food products prior to final assembly of cold food items
  • Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
  • Assists pantry/preparation personnel with completion of all duties as needed
  • Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
  • Uses knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to the manufacturer's recommendations
  • Notifies supervisor of an equipment malfunction or safety hazards immediately
  • Returns utensils to pot wash area, informs steward of any hot items
  • Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
  • Ensures that all closing side work is complete, cooking equipment is turned off, and kitchen is secure at end of shifts
Requirements
  • High School Diploma or its equivalent
  • One year cooking experience in upscale, high-volume hotel or freestanding restaurant or post-secondary culinary training/certification as


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