Executive Pastry Chef

6 days ago


San Diego, California, United States Montage International Full time
Job Summary

The Pastry Chef will play a key role in driving the success of our pastry department at Pendry San Diego, a luxury hotel located in the heart of the Historic Gaslamp Quarter. This position will be responsible for collaborating with the Executive Sous Chef to develop innovative pastry menus and programs that exceed our guests' expectations.

Key Responsibilities
  • Support the Executive Sous Chef in training and supervising the pastry team, ensuring excellent performance and adherence to high standards.
  • Develop and maintain pastry menu specifications, recipes, and production forecasts, ensuring consistency and quality across all outlets.
  • Attend business meetings, communicate with the pastry team, and oversee production flow to ensure efficient operations and adherence to control procedures.
  • Review staffing levels and schedule the department to maintain proper coverage while controlling payroll costs.
  • Ensure proper receiving, storage, and rotation of food products, adhering to Health Department regulations.
  • Monitor equipment cleanliness and maintenance, reviewing daily cleanliness practices with the culinary team.
  • Stay up-to-date with current pastry and baking trends, maintaining a creative portfolio for resource purposes.
Requirements
  • Minimum of 5 years' service experience, with 3 years' of leadership experience in the pastry kitchen.
  • Recipe development, food costing practices, labor management, team building, and menu development experience.
  • Bread baking program.
Preferred Qualifications
  • Previous luxury service environment experience.
  • Standalone restaurant experience.
  • Culinary Degree from an accredited culinary program.
Physical Requirements

The majority of work tasks are performed indoors, with moderate temperatures controlled by hotel environmental systems. However, the ability to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F), is required. The ability to physically handle knives, pots, and lift up to 50 pounds is also necessary. Additionally, the ability to push and pull carts and equipment weighing up to 200 pounds occasionally is required.



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