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Greenwood Hospitality & Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Pastry Chef for The Publisher Hotel in Fredericksburg & Virginia .

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

CREATE, PLAN AND SUPERVISE THE PRODUCTION OF TOP QUALITY PASTRIES, DESSERTS AND BAKED GOODS IN A COST EFFECTIVE, SAFE MANNER TO ENHANCE THE QUALITY OF THE GUEST'S EXPERIENCE. RESPONSIBLE FOR DAILY PRODUCTION AND SUPERVISION OF THE PASTRY SHOP HOURLY STAFF. CREATES AND RECOMMENDS MENU CHANGES TO THE EXECUTIVE CHEF. POSITION REPORTS TO THE EXECUTIVE CHEF.

• SUPERVISE THE DAILY PRODUCTION AND DISTRIBUTION OF ALL PASTRIES, DESSERTS AND BAKED GOODS; ENSURE RECIPES AND STANDARDS ARE FOLLOWED, FOOD AND LABOR COSTS ARE CONTROLLED, THE APPROPRIATE QUANTITY IS PREPARED AND SAFETY STANDARDS AND REGULATIONS ARE FOLLOWED IN ORDER TO PROVIDE TOP QUALITY GOODS FOR ENHANCED GUEST EXPERIENCE.

• MONITOR AND CONTROL THE MAINTENANCE/SANITATION OF THE PASTRY SHOP AND EQUIPMENT TO ENSURE A HEALTHY, SAFE WORK ENVIRONMENT WHICH MEETS/EXCEEDS FEDERAL, STATE, CORPORATE AND FRANCHISE STANDARDS AND REGULATIONS.

• SUPERVISE HOURLY PASTRY SHOP EMPLOYEES; INTERVIEW, SCHEDULE, TRAIN, DEVELOP, EMPOWER, COACH AND COUNSEL, RESOLVE PROBLEMS, PROVIDE OPEN COMMUNICATION, RECOMMEND AND CONDUCT PERFORMANCE AND SALARY REVIEWS, RECOMMEND DISCIPLINE AND TERMINATION, AS APPROPRIATE.

• CREATE, PLAN AND IMPLEMENT SEASONAL MENU CHANGES TO PROVIDE VARIETY AND MAINTAIN GUEST'S INTEREST.

• ORDER AND MAINTAIN PASTRY SHOP SUPPLIES AT PAR LEVELS TO ENSURE QUALITY PRODUCTIO

TEAMWORK SKILLS

• BE AN ENTHUSIASTIC, HELPFUL AND POSITIVE MEMBER OF THE TEAM

• BE PROFESSIONAL, RESPONSIBLE AND MATURE IN CONDUCT AND BEHAVIOR

• BE UNDERSTANDING OF, ENCOURAGING TO AND FRIENDLY WITH ALL CO-WORKERS • BE SELF-MOTIVATED AND USE TIME WISELY

• MAINTAIN OPEN LINE OF COMMUNICATIONS WITH EACH DEPARTMENT

• COMMUNICATE PERTINENT INFORMATION

• RESPOND POSITIVELY TO NEW IDEAS

• OPENLY ACCEPT CRITICAL/DEVELOPMENTAL FEEDBACK

• BE AVAILABLE TO HELP OTHER DEPARTMENTS IN EMERGENCY SITUATIONS

• PERFORM OTHER ASSIGNMENTS AS DIRECTED BY THE SUPERVISOR.

• ADHERE TO ALL WORK RULES, PROCEDURES AND POLICIES ESTABLISHED BY THE COMPANY INCLUDING, BUT

• NOT LIMITED TO THOSE CONTAINED IN THE ASSOCIATE HANDBOOK. 2

• HAVE THE ABILITY TO WORK A FLEXIBLE SCHEDULE INCLUDING NIGHTS, WEEKENDS AND/OR HOLIDAYS

REQUIRED SKILLS / ABILITIES:

THE INDIVIDUAL MUST POSSESS THE FOLLOWING KNOWLEDGE, SKILLS AND ABILITIES AND BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF KNOWLEDGE, SKILLS, AND ABILITIES:

• TECHNICAL BAKING SKILLS: EXPERTISE IN MEASURING, MIXING, BAKING, AND DECORATING VARIOUS PASTRIES AND DESSERTS.

• CREATIVITY AND INNOVATION: ABILITY TO DEVELOP NEW AND INNOVATIVE RECIPES, FLAVOR COMBINATIONS, AND PRESENTATIONS.

• ATTENTION TO DETAIL: METICULOUSNESS IN MEASURING INGREDIENTS, DECORATING PASTRIES, AND ENSURING CONSISTENT QUALITY. • SENSORY SKILLS: UNDERSTANDING OF FLAVOR PROFILES AND THE BALANCE OF INGREDIENTS.

• TIME MANAGEMENT: ABILITY TO MANAGE MULTIPLE TASKS EFFICIENTLY IN A FAST-PACED KITCHEN ENVIRONMENT.

• ORGANIZATIONAL SKILLS: ABILITY TO PRIORITIZE TASKS, DELEGATE, AND MANAGE INVENTORY.

• TEAMWORK AND COMMUNICATION: EFFECTIVE COLLABORATION WITH OTHER KITCHEN STAFF AND CUSTOMERS.

• PATIENCE AND STAMINA: ABILITY TO WORK LONG HOURS AND HANDLE THE PHYSICAL DEMANDS OF A KITCHEN.

• FOOD SAFETY AND SANITATION KNOWLEDGE: UNDERSTANDING AND ADHERENCE TO FOOD SAFETY REGULATIONS.