Property Name
Mondrian South Beach
Job Title
Pastry Chef
Location
Florida-Miami
Company Name
City
Miami
Management Position
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook
CORPORATE OVERVIEW
Morgans HoteI Group is proud to be a perpetual pioneer in the hospitality industry. Founded in New York City in 1984, Morgans is recognized worldwide as the originator of the boutique hotel concept. By constantly refining basic ideas and always striving to reinvent the hotel experience, Morgans Hotel Group has created a number of breakthrough concepts that have revolutionized the industry. With twelve properties in its worldwide portfolio, Morgans is a market-leader that is poised for growth. Our design-driven approach to reinventing the traditional hotel space has made Morgans a sought after brand for guests and owners alike. Join our trend-setting team of top operators whose driving purpose is to create engaging and dynamic guest experiences for all who enter!
JOB DESCRIPTION
Job Purpose:
Under the general guidance of the Executive and Sous Chefs, perform the daily execution of all assigned Pastry food production; while establishing and maintaining standards of operation in the areas of food quality, time lines of food, cleanliness and maintenance.
Duties & Functions:
* Maintain constant quality control of all food prepared and ensure it is to the Executive Chef's and Restaurant standards
* Assign, in detail, specific duties to all employees for efficient operation of the kitchen
* Supervise the seamless running of the pastry department and staff
* Ensure smooth and efficient service and production of food from the department
* Ensure all department staff work hygienically and productively
* Prepare and submit required reports in a timely manner
* Ensure that all food production and operation adheres to standards
* Develop new pastry, dessert, and bread recipes.
* Ensure efficient and accurate use of produce and equipment in and around the kitchen
* Understand the operational set up and principle of the Restaurant
* Oversee all aspects of the daily operation of the kitchen and food production areas
* Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
* Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
* Follow and ensure compliance with food safety and handling policies and procedures
* Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
* Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
* Ability to work under demanding and strenuous situations
* Maintain knowledge of all menus within the hotel
Specific Job Knowledge & Skills:
* High School Diploma or equivalent required
* Minimum two to five years of management experience in an accredited restaurant or hotel
* One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
* For Union properties only: Must possess a minimum of three (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment. Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements (will be subject to a skill test during interview process)
* Possess a gracious, friendly, and fun demeanor
* Ability to multitask, work in a fast paced environment and have a high level attention to detail
* Strong verbal and written communication skills in English
* Maintain positive and productive working relationships with other employees and departments
* Ability to work independently and to partner with others to promote an environment of teamwork
* Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
Physical Abilities:
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
* Stand, sit, or walk for an extended period of time or for an entire work shift
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping
* Requires manual ability to use, carry, and operate all necessary equipment
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the busines...
Under the general guidance of the Executive and Sous Chefs, perform the daily execution of all assigned Pastry food production; while establishing and maintaining standards of operation in the areas of food quality, time lines of food, cleanliness and maintenance.
Duties & Functions:
* Maintain constant quality control of all food prepared and ensure it is to the Executive Chef's and Restaurant standards
* Assign, in detail, specific duties to all employees for efficient operation of the kitchen
* Supervise the seamless running of the pastry department and staff
* Ensure smooth and efficient service and production of food from the department
* Ensure all department staff work hygienically and productively
* Prepare and submit required reports in a timely manner
* Ensure that all food production and operation adheres to standards
* Develop new pastry, dessert, and bread recipes.
* Ensure efficient and accurate use of produce and equipment in and around the kitchen
* Understand the operational set up and principle of the Restaurant
* Oversee all aspects of the daily operation of the kitchen and food production areas
* Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
* Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
* Follow and ensure compliance with food safety and handling policies and procedures
* Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
* Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
* Ability to work under demanding and strenuous situations
* Maintain knowledge of all menus within the hotel
Specific Job Knowledge & Skills:
* High School Diploma or equivalent required
* Minimum two to five years of management experience in an accredited restaurant or hotel
* One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
* For Union properties only: Must possess a minimum of three (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment. Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements (will be subject to a skill test during interview process)
* Possess a gracious, friendly, and fun demeanor
* Ability to multitask, work in a fast paced environment and have a high level attention to detail
* Strong verbal and written communication skills in English
* Maintain positive and productive working relationships with other employees and departments
* Ability to work independently and to partner with others to promote an environment of teamwork
* Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
Physical Abilities:
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
* Stand, sit, or walk for an extended period of time or for an entire work shift
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping
* Requires manual ability to use, carry, and operate all necessary equipment
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the busines...
JOB REQUIREMENTS
See Job Description
