B. F. Saul Company Hospitality Group

  • Pastry Chef

    The Hay-Adams
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    Oversees and directs all aspects of pastry productions for all hotel outlets, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef.


    Essential Duties & Responsibilities:

    1. The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
    2. Supervises all phases of pastry production for the a la carte, catering, private dining and bar outlets.
    3. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. 
    4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
    5. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
    6. Opening shift – Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk ins), secure keys according to procedures.
    7. Complete Opening Duties:
    8. Inspect the cleanliness and working conditions of all tools, equipment and supplies.
    9. Check production schedule and par.
    10. Prepare all menu items following recipes and yield guides, according to departmental standards.
    11. Inform the Executive Chef of any foreseeable shortages before items run out.
    12. Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
    13. Maintain proper storage procedures as specified by Health Department and hotel requirements.
    14. Minimize waste and maintain controls to attain forecasted food cost.


    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.


    License/Certification: Serve Safe and Hygiene License.

    Experience: Should have a minimum of 1-2 Years of experience as Sous chef or Chef de Cuisine in Hotels with similar Style and Standards.


    Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for catering and special events. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.


    Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff.Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence.


    Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.


    Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.


    Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.


    Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds.


    EEO AA M/F/Vet/Disabled


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