Pastry Chef at Accor

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

95000.0

Posted On

05 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Baking, Culinary Leadership, Food Cost Control, Staff Supervision, Menu Creation, Sanitation Compliance, Recipe Development, Quality Control, Loss Prevention, Forecasting, Scheduling, Financial Accountability, Waste Reduction, Showpiece Creation, Guest Relations

Industry

Hospitality

Description

Company Description Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire pastry team. Supervise and schedule the pastry team. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Inform the Purchasing Manager or Executive Chef of any special products needed for coming functions. Inform cooks of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Ensure all equipment is in full working order. Ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes, plating guide and cost of each menu item and ensure the compliance with them. Make show pieces as needed. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Act as the senior pastry authority for all outlets, banquets, and special events, aligning pastry operations with the hotel’s overall culinary vision. Partner closely with the Director of Culinary and Director of F&B on long-term culinary strategy, seasonal planning, and brand positioning. Own full financial accountability for the pastry department, including budgeting, forecasting, labor optimization, and food cost controls. Drive continuous improvement initiatives focused on efficiency, waste reduction, and margin enhancements while maintaining five-star quality standards. Conceptualize and execute signature desserts, showpieces, and amenity programs that reflect the hotel’s luxury positioning. Represent the pastry department in high-profile events, VIP tastings, media opportunities, and guest facing culinary experiences. Other duties as assigned. Job Description Responsible for directing and coordinating all pastry and baking production. A key leadership role within the Culinary Department. Able to develop and inspire a group of talented and committed individuals who are capable of preparing the finest desserts available. Ensure a five star level of service to the guests. Assure highest quality of the Department by working in an efficient and conscious manner, as well as, maintaining and developing the highest service standards possible. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire pastry team. Supervise and schedule the pastry team. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Inform the Purchasing Manager or Executive Chef of any special products needed for coming functions. Inform cooks of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Ensure all equipment is in full working order. Ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes, plating guide and cost of each menu item and ensure the compliance with them. Make show pieces as needed. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Act as the senior pastry authority for all outlets, banquets, and special events, aligning pastry operations with the hotel’s overall culinary vision. Partner closely with the Director of Culinary and Director of F&B on long-term culinary strategy, seasonal planning, and brand positioning. Own full financial accountability for the pastry department, including budgeting, forecasting, labor optimization, and food cost controls. Drive continuous improvement initiatives focused on efficiency, waste reduction, and margin enhancements while maintaining five-star quality standards. Conceptualize and execute signature desserts, showpieces, and amenity programs that reflect the hotel’s luxury positioning. Represent the pastry department in high-profile events, VIP tastings, media opportunities, and guest facing culinary experiences. Other duties as assigned. Qualifications Education & Experience Two years of Pastry Chef Level experience in a luxury hotel required. Baking experience required. 5 years of progressive experience in a hotel or a related field. Culinary degree required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary: From $90,000 to $95,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Compensation: USD 90000 - USD 95000 - yearly

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Responsibilities

This role is responsible for directing and coordinating all pastry and baking production, acting as a key leadership figure within the Culinary Department to ensure five-star service and quality. Key duties include supervising the pastry team, managing departmental finances, developing menus, and ensuring superior production of all sweet items for various hotel outlets and events.