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  • Executive Pastry Chef

    The Otesaga Resort Hotel (Cooperstown, NY)



    Apply Now

    Job Summary:

    Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. The Executive Pastry Chef is responsible for operating the pastry/baking section of the kitchen including our Artisan Bread program while planning production and developing seasonal offerings. Work with Executive Chef and Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management. Maintains cleanliness and maintenance of facility.

    ESSENTIAL FUNCTIONS:

    + Maintains sanitation, health, and safety standards in work areas.

    + Demonstrates strong baking and pastry skills while maintaining control of food costs.

    + Supervise and coordinate all pastry and bakery preparation and presentation.

    + Plan production to facilitate daily requirements.

    + Continue to grow our Artisanal Bread Program including seasonal offerings.

    + Ensure excellent quality throughout the dessert and bakery offerings.

    + Analyze and perform monthly inventory, portion and waste control, and sanitation codes

    + Ensures all food is prepared to the correct specifications and buffet is set up on time daily.

    + Communicate with all food and beverage areas and carry out BEO instructions as discussed in our BEO meetings.

    + Review and update recipes and create seasonal items and menus. Bring creativity to the pastry/bakery offerings.

    + Ability to multi-task between baking, training and banquet production.

    + Establish recipe guidelines and formulas to ensure consistent production.

    + Build team morale through positive feedback and training.

    + Establish and oversee all seasonal menu changes for all Ala Carte operations including The Mohican Market

    ADDITIONAL DUTIES AND RESPONSIBILITIES:

    + Availability to work early mornings, evenings, weekends, and holidays (required).

    + Certification in sanitation and workplace safety regulations.

    + Practices safe food handling techniques, preparation, and cooking procedures.

    + Develop opening and end of day closing procedures of kitchen

    + Must be efficient, work in high volume, multitask and work well as part of a team.

    + Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

    + Personal cleanliness is essential.

    + Knowledge and implementation of work place safety

    + Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.

    + Ability to lift and carry at least fifty pounds to shoulder height. Example, carrying flour bags to re-fill bakery storage bins.

     


    Apply Now



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