Pastry Supervisor

JOB PURPOSE: The Pastry Supervisor is responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.

ESSENTIAL JOB FUNCTIONS:

• Utilize a hands-on approach to training and developing pastry staff.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques.
• Control quality and consistency of all food served.
• Supervise daily pastry preparation for assigned areas.
• Prep, stock, and rotate line to ensure ample supply of products is maintained.
• Work closely with front of house staff to exceed guest expectations.
• Supervise the preparation of all items on prep list following standard procedures.
• Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Maintain cleanliness of work area at all times.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
• Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control to maintain quality product.
• Good working knowledge of the fundamentals of pastry and baking procedures.
• Consistently check line plating and quality.

• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

QUALIFICATIONS:

• Two years minimum culinary experience in a hotel pastry kitchen.
• One-year minimum kitchen supervisory experience preferred.
• Culinary degree and/or formal training preferred.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Ensure that all health standards are consistently maintained.
• Ensure all safety and security policies and procedures are followed.
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Must be familiar with batch and quantity cooking.
• Excellent written and verbal communication skills as well as organizational skills. 
• Candidate must be creative and up to speed on new concepts and food trends. 
• Must have basic mathematical skills and be able to adhere to recipes.
• Must work well with others and be able to effectively train culinary staff.
• Self-motivated, and ability to work with limited supervision. 
• Ability to write and perform daily prep list and par sheets.
• Requires a working knowledge of sanitation standards.  
• Eye/hand coordination needed to use all kitchen equipment.  
• Highly motivated self starter focused on quality, organization, cleanliness, and teamwork. 
• The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments.
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining quality per Omni standards.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Flexible schedule to include nights, weekends, and holidays.
• Maintain a professional business appearance, attitude, and performance.