Pastry Kitchen Supervisor

at  Albert Hotel

ALBERT HOTEL IS HIRING FOR A PASTRY KITCHEN SUPERVISOR

Albert Hotel is located on a three-acre site from 242 to 248 East Main Street, Fredericksburg, TX. The hotel itself is tucked away from Main Street located behind the original historic buildings, creating a peaceful escape offering quiet sophistication just off bustling Main Street. The hotel has 110 guest rooms, including bunkrooms, suites, and a private house, and each room will have tailored amenities, custom-designed furniture, and little extras to make guests feel at home. The property has three restaurants, one bar, a private dining room, and will offer in-room dining. Guests can enjoy the inviting outdoor lagoon-style pool, a fitness center, and a 2,000 sq. foot full-service spa. The property is ideal for hosting events, with a 3,600 square-foot event space and a 1,200 square-foot mezzanine deck and event lawn.

JOB SUMMARY

A Pastry Kitchen Supervisor is responsible for assisting the Chefs team in planning, preparing, and overseeing dishes
promptly and consistently. Pastry Kitchen Supervisors will assist in the planning of daily and weekly kitchen needs,
ordering supplies, keeping accurate records, and ensuring equipment and facilities are held to organizational
standards. Pastry Kitchen Supervisors must adhere to the outlets recipes and standard operating procedures while
maintaining Health Department regulations.

• Adhere to all standards of operations, policies and procedures, manuals, training material, memos, and verbal instruction
• Assist in supervising and coordinating activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of all menu items
• Assist in planning, directing, and supervising the food preparation, purchasing/receiving, and cooking activities of the kitchen and production for the outlet(s)
• Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations
• Communicate the ordering needs of food and other supplies needed to ensure efficient operation; verify quantity and quality of received products
• Assist in determining production schedules and staff requirements necessary to ensure the timely delivery of services
• Assist with daily kitchen organization and inventory control
• Analyze recipes to assign prices to menu items based on food, labor, and overhead costs
• Oversee food preparation and presentation to ensure organizational and safety standards are met
• Follow inventory standards and procedures to consistently conduct accurate inventory
• Meet with guests to discuss menus for special events as needed
• Record production and operational data on specified forms
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
• Maintain awareness of employee documentation needed to communicate to the leadership team
• Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary
• Ensure that all equipment is maintained in good, safe working condition; communicate equipment purchases and repairs as needed
• Maintain an increased awareness of safety issues throughout the property and keep abreast of emergency procedures and OSHA requirements
• Attend relevant meetings as directed
• Ensure open lines of communication with all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the outlet are met