Executive Pastry Chef - Benchmark (Hawaii)
Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description Summary:
The Executive Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Must keep a sold commitment for guests, staff and professional needs.
Job Description:
REPORTS TO: Executive Chef
SUPERVISES: Pastry Chefs
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. Knowledge of all facets of the Baking Department. Previous experience supervising a staff of 10 or more employees.
ESSENTIAL FUNCTIONS:
Supervise and participate in the preparation and execution of all baked goods. Planning and organization of all items produced in the Pastry kitchen. Supervise, monitor and follow up on all duties of Assistant/ Pastry Chef and staff. Monitor production and quality levels of all products. Prepare all items according to set standards. Ensure timely execution of all meal functions. Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Monitor all refrigeration and dry storage for proper handling and rotation. Keep an open communication with both subordinates and superiors. Plan and develop new desserts for restaurants, banquets and special functions, for example weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. Maintain a high level of sanitation and safety. Scheduling of staff.
MARGINAL FUNCTIONS:
Respond to any reasonable task assigned. Attend meetings as needed, such as department and management meetings, pre-con, etc. Assist in other areas of the kitchen as needed.
ENVIRONMENT:
Inside pastry kitchen standing on hard surface floors. Busy noisy environment. Working around hot ovens.
PHYSICAL ABILITIES
1. Exert physical effort in transporting 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 2 feet.
4. Remain in upright position for 6 hours or more throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.
6. Able to maintain professional posture throughout entire shift.
STANDARD SPECIFICATIONS
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Individuals must be able to perform essential job functions, with or without a reasonable accommodation.
Turtle Bay Resort provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression or any other characteristics protected by federal, state or local laws.
EOE/M/F/D/V
BENCHMARK®, a global hospitality company, is a trailblazer in the development, management, marketing and owner‐advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’ iconic Benchmark Resorts & Hotels portfolio, the Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly preferred destinations.
BENCHMARK’S distinguished and proven reputation is deeply‐rooted in core values that are focused and aligned with exceeding ownership and stakeholder performance expectations. The combined portfolios feature nearly 70 unique and distinctive properties domestically and internationally. The company leadership and valued employees are passionately committed to delivering the industry’ most authentic, enchanted, soulful, vibrant, unrivaled and memory‐making experience.
BENCHMARK’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with the Benchmark Conference Centers® mark of meeting excellence. www.benchmarkglobalhospitality.com
* This article was originally published here
