Pastry Chef jobs in Nebraska

POSITION PURPOSE: 

Responsible for all pastry preparation, production, and oversite of baked goods requested for all food and beverage outlets and banquet functions.

ESSENTIAL FUNCTIONS:

1.      Maintain high quality level of pastry production and presentation according to standard recipes and/or as specified to ensure consistency of product to the guest within food and beverage outlets and banquet event orders as identified.

2.      Be extremely creative and a passionate professional in field and aid in the concept, creativity, revision and implementation of all menus relating to pastry items.

3.      Prepare requisition for supplies and food items for production in the workstation. 

4.      May be required to prepare baked goods for special diets.

5.      Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.

6.      Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products to comply with Health Department regulations.

7.      Keep all refrigeration, storage and working areas in clean, sanitized and working condition to comply with Health Department regulations.

8.      Assist in organizing and cleaning pastry preparation and pantry areas as to maintaining established par stocks, prep levels, efficient production, appearance and health code standards.

9.      Supervise culinary staff working within the pastry area including, hiring, training, counseling and progressive discipline.

10.   Responsible for set up station, breakdown, and all necessary advance prep.

11.   Analyzes food costs and determines most cost-effective recipes while maintaining quality.

12.   Adhere to control procedures for cost and quality.

13.   Supervises daily safety and sanitation practices.

14.   Provides training and guidance to bakers, and other employees performing related work.

15.   Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.

16.   Maintains food production records, reports, and department files as required.

17.   Directs and/or arranges for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.

18.   Be able to work varying schedules to reflect business needs of the hotel, in addition attend all training sessions and necessary meetings.

19.   Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.

20.   Attend all scheduled mandatory Department meetings, trainings and hotel meetings.

21.   Perform all other related duties and special projects as requested and/or assigned.

 POSITION REQUIREMENTS:                      

1.      Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.

2.      Managerial and pastry production experience required in similar hotel or resort.  2-4 years in management of high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions.

3.      Must be detail oriented and work independently.

4.      Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

5.      Knowledge of accepted safety and sanitation standards.

6.      Extensive experience with mixers, ovens, food processors, etc.

7.      Thorough knowledge of food products, standard recipes, and proper preparation.

8.      Working in specified work area with high levels of noise and frequent interruptions.

9.      Knowledge of food and labor cost controls, inventory and the calculation of these controls

10.   Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.

11.   Ability to perform duties in confined spaces within extreme temperature ranges.

12.   Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.

13.   Ability to stand and/or walk continuously to perform essential functions for an extended period of time.

14.   Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.

15.   Must be able to represent the company in a professional, well-groomed and courteous manner.

16.   Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.

17.   Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.

18.   Ability to obtain any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott.

Equal Opportunity Employer