Pastry Chef - HNA Palisades Premier Conference Center 38583 https://briad.snaphire.com/job?jobmc=38583GOOGLE https://briad.snaphire.com/job?jobmc=38583GOOGLE
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Salary:
YEAR USD
USD

Location: HNA Palisades Premier Conference Center USA

Type of employment : FULL_TIME

Industry: Food and Drink
Department: Food & Beverage
Career Level: Experienced (non-management)
Work Hours: Full-time

Date Posted: 18 Sep 2018

Valid Through: 31 Dec 2018

REPORTS TO:  Executive Chef

SUPERVISES DIRECTLY:  Culinary Staff

Purpose for the Position:  To supervise food preparation of all concession operations of the hotel ensuring standards are maintained.  Prepare and cook food in accordance with standards of quality, quantity control, taste, and presentation.

Essential Responsibilities:

  1. Provide professional and courteous service at all times.
  2. Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
  3. Supervise food preparation staff: hiring, terminations, disciplinary actions.
  4. Schedule all associates under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
  5. Supervise all cooking operations, including methods, portioning, and garnishing.
  6. Cooks and otherwise prepares foods according to recipes.
  7. Check all food for taste, temperature, and eye appeal.
  8. Ensure that station opening and closing procedures are carried out to standard
  9. Receive and check foodstuffs and supplies for quality and quantity.
  10. Rotate all food in assigned refrigerator and place all food in clean containers, labeled, and dated.
  11. Prevent the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
  12. Accommodate guest requests for special food items as available.
  13. Consult with Banquet and Outlet Managers regarding day's forecast, special functions, and volume of various restaurants.
  14. Work with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
  15. Complete projects as determined by the Executive Chef.
  16. Attend monthly department meetings.

To do this kind of work, you must be able to:

  • Understand the effect policies and economic trends will have on organization's plans.
  • Think logically to make decisions.
  • Skillfully use hand tools or machines needed for your work.
  • Read directions for the items to be made.
  • Measure, cut or otherwise work on materials or objects with great precision.
  • Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
  • Envision what the finished product will look like.
  • Accept responsibility for the accuracy of the work as it is turned out.
  • Be available on days, nights, weekends, and holidays.

Physical Demands:  Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, seeing.

Environmental Conditions:  Inside:  Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Extremes of Heat Plus Temperature Changes:

Extremes of Heat:  Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.

Temperature Changes:  Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

Math Skills:  Requires mathematical development sufficient to be able to:  Add, subtract and divide all units of measure.

Language Skills:  Must have developed language skills to the point to be able to:  Read and understand instructions, safety rules, etc.  Look up unfamiliar words in dictionary for meaning, spelling and pronunciation.

Relationships to Data, People, and Things:

Data:  Computing:  Performing arithmetic operations and reporting on and/or carrying out a prescribed action in relation to them.

People:  Serving:  Attending to the needs, requests or the expressed or implicit wishes of people.  Immediate response is involved.

Things:  Precision Working:  Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standard occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.  3 years' experience in like position.  2-year culinary degree preferred.

Pastry Chef - HNA Palisades Premier Conference Center

REPORTS TO:  Executive Chef

SUPERVISES DIRECTLY:  Culinary Staff

Purpose for the Position:  To supervise food preparation of all concession operations of the hotel ensuring standards are maintained.  Prepare and cook food in accordance with standards of quality, quantity control, taste, and presentation.

Essential Responsibilities:

  1. Provide professional and courteous service at all times.
  2. Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
  3. Supervise food preparation staff: hiring, terminations, disciplinary actions.
  4. Schedule all associates under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
  5. Supervise all cooking operations, including methods, portioning, and garnishing.
  6. Cooks and otherwise prepares foods according to recipes.
  7. Check all food for taste, temperature, and eye appeal.
  8. Ensure that station opening and closing procedures are carried out to standard
  9. Receive and check foodstuffs and supplies for quality and quantity.
  10. Rotate all food in assigned refrigerator and place all food in clean containers, labeled, and dated.
  11. Prevent the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
  12. Accommodate guest requests for special food items as available.
  13. Consult with Banquet and Outlet Managers regarding day's forecast, special functions, and volume of various restaurants.
  14. Work with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
  15. Complete projects as determined by the Executive Chef.
  16. Attend monthly department meetings.

To do this kind of work, you must be able to:

  • Understand the effect policies and economic trends will have on organization's plans.
  • Think logically to make decisions.
  • Skillfully use hand tools or machines needed for your work.
  • Read directions for the items to be made.
  • Measure, cut or otherwise work on materials or objects with great precision.
  • Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
  • Envision what the finished product will look like.
  • Accept responsibility for the accuracy of the work as it is turned out.
  • Be available on days, nights, weekends, and holidays.

Physical Demands:  Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, seeing.

Environmental Conditions:  Inside:  Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Extremes of Heat Plus Temperature Changes:

Extremes of Heat:  Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.

Temperature Changes:  Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

Math Skills:  Requires mathematical development sufficient to be able to:  Add, subtract and divide all units of measure.

Language Skills:  Must have developed language skills to the point to be able to:  Read and understand instructions, safety rules, etc.  Look up unfamiliar words in dictionary for meaning, spelling and pronunciation.

Relationships to Data, People, and Things:

Data:  Computing:  Performing arithmetic operations and reporting on and/or carrying out a prescribed action in relation to them.

People:  Serving:  Attending to the needs, requests or the expressed or implicit wishes of people.  Immediate response is involved.

Things:  Precision Working:  Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standard occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.  3 years' experience in like position.  2-year culinary degree preferred.

Job Details

Reference # 38583
Posted on 18 Sep 2018
Closes on 31 Dec 2018
Location(s) HNA Palisades Premier Conference Center
Department Food & Beverage
Career level Experienced (non-management)
Hours/Status Full-time
More details (document)
Link for schema : https://rhgcorp.snaphire.com/jobdetails?jobmc=38583GOOGLE