THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699
Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Join the Marriott family today!

EMPLOYMENT EXPERIENCE AND EDUCATIONAL REQUIREMENTS:

• Red seal diploma, baker diploma or equivalence a minimum of 8-10 years’ experience in a leadership culinary brigade, food and beverage, or related professional area.
• Minimum of 10-12 years in the industry of large production, a la carte, and high-quality food service experience with a focus in pastry/baking arts.
• Top candidates will possess experience leading and organizing staff in a similar capacity, and the ability to work well under pressure in an ever-changing environment.

THE ROLE:

The Pastry Chef is responsible for preparations of breads, pastries, chocolates, ice cream, and sugar work and specialty desserts while ensuring proper industry standards. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising the Pastry areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and bar/lounge) and all support areas (e.g., dish room and purchasing) as applicable.

JOB DUTIES:

Reporting to the Executive Chef the primary responsibilities are:

• Assisting in Leading Pastry Operations for Property
• Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
• Excellent knowledge of all aspects of baking skills, pastry skills, sugar confectionary, chocolate work, ice cream and food preparation. Knowledge of up to date with current trends
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget
• Ensuring that the kitchen work area is clean, organized and that the equipment is functional
• Outstanding organizational skills and good time management skills
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety

• Knows and implements the brand’s safety standards.

  Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

  Managing and Conducting Human Resource Activities

• Act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures

• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met, leading 4-5 pastry cook
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation, in the pastry section
• Demonstrate new cooking techniques and equipment to staff, prepare dishes for customers with food allergies or intolerances
• Ensuring their section of the Market adheres to safety and health regulations.
• Supervising and training staff members, when needed.
• Guide and motivate pastry assistants and bakers to work more efficiently.