Executive Pastry Chef at Accor

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

95000.0

Posted On

16 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Experience, Supervision, Training, Communication, Organization, Innovation, Detail Orientation, Quality Consciousness, Trend Awareness, Team Leadership, Health and Safety Compliance, Menu Development, Inventory Control, Employee Relations, Coaching, Teamwork

Industry

Hospitality

Description

Company Description Located in the heart of Seattle's downtown, the Fairmont Olympic Hotel is a historic landmark in the city. Be a part of history, providing service to our guests in an iconic and luxurious setting. We look forward to welcoming you to the historic Fairmont Olympic Hotel located in the heart of Seattle. Job Description What is in it for you: Salary Range between USD$85,000 to USD$95,000 Employee travel program offering discounted rates in Fairmont’s and Accor worldwide Parking/Commuting Discounts Complimentary meal in our Staff Dining room Learning programs through our Academies Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance 401K Retirement plans with a 4% match for all colleagues Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Fun, elegant atmosphere with amazing colleagues! Key Responsibilities: Join the talented culinary brigade at the Fairmont Olympic Hotel while enjoying the dynamic city of Seattle. The Executive Pastry Chef is responsible for maintaining the standards of the hotel as well as the department and will be responsible for the day-to-day smooth operation, the organization and the cooperation of staff within the department. Department scheduling, Unifocus Program Controlling Departmental inventory in conjunctions with Food Stores Monitoring & Controlling Departmental Productivity Maintaining the departmental standards as determined by the Executive Chef Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities Monitoring portion control to size, consistency and ingredient standards Developing New menu Items to ensure the offering is current and on top of international trends Source New products to ensure we are recognized as a food & Beverage destination while training the culinary team on cutting edge techniques Ensuring that the kitchen work area is clean, organized and that the equipment is functional All malfunctioning equipment is reported to the direct supervisor or manager as a way to reduce work related accidents Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions Ensuring that staff adhere to health and safety regulations Ensuring that proper training and development of staff is performed Departmental payroll and administration are done including scheduling Creating all new food production requirements for the kitchen department Daily ordering of all food production requirements for the department Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees Responsible for the kitchen operation in the absence of the Executive Chef Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures Encourage staff with recycling program and Green Committee objectives Adheres to Menu Engineering Program Employee Performance Reviews and Career Counseling and Coaching Daily line checks & Quality Checks Conduct Departmental Meetings Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program. Adhere to all environmental policies and programs as required. Other reasonable duties as assigned. Spend time on the floor with the team, coaching & training Qualifications Your experience and skills include: Minimum 10 years Pastry Experience with extensive time spend in all areas of Pastry Valid trade qualifications Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills Concise communication skills and effective team and co-worker player Must be innovative, detail oriented and quality conscious Awareness of new trends in presentation and preparation of food, particularly cold food Effectively Hold apprenticeship program training sessions Must be flexible in scheduling to accommodate business demands Must hold valid authorization to work in the USA Physical Requirements Include: Constant standing and walking throughout shift Frequent lifting and carrying up to 40 lbs Frequent kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Additional Information All your information will be kept confidential according to EEO guidelines. Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We are an equal opportunity employer. All offers contingent on background check and E-Verify. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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Responsibilities

The Executive Pastry Chef is responsible for maintaining departmental standards and overseeing the day-to-day operations of the pastry department. This includes supervising staff, developing new menu items, and ensuring compliance with health and safety regulations.