Opportunity:  Pastry Chef

Manage the production and preparation of pastry and dessert items in accordance with established guest service, quality and sustainability standards.

Essential Job Functions

• Create or supervise creation of pastry items for the hotel, restaurant, banquet and catering needs.
• Develop new recipes for new desserts as needed.
• Ensure that par stock of mise-en-place is maintained.
• Work closely with the Engineering Department on out of order equipment.
• Order all food items for special food promotions.
• Maintain departmental operating budget.
• Develop and implement programs to maximize and increase sales.
• Develop methods of reducing costs without affecting the level of service or product received by the guests.
• Propose and initiate new services and products for our guests.
• Maintain good hygiene and cleanliness standards by performing daily section inspections.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Formal training as a Pastry Chef, preferred.
• 3 years bakery, patisserie, chocolaterie, confiserie and glacier experience.

Work Environment and Context

• Work schedule varies and willinclude working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It