An inspiring career awaits you!
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!
Grand Performers may enjoy a range of benefits, including:
JOB SUMMARY
The objective and purpose of the Pastry Kitchen Supervisor is to assist the Pastry team with production and plating of desserts for all areas of the pastry kitchen. The Pastry Supervisor is responsible for both training and overseeing the production of the pastry staff and ensuring food quality and standards are met. They are to provide inspiring and strategic leadership while directing the activities of the pastry kitchen.
STANDARDS & CULTURE
Individuals must serve as a cultural ambassador by upholding and promoting our standards.
Image & Presence: Our team is sophisticated and purposeful in their communication and body language.
Service: Intuitive: Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.
Performance: Extraordinary. Our team rises to outperform and consistently be at our best for even better.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:
• Meets or exceeds industry standards for the preparation, serving and storing food.
• Prepares meals according to recipe in a regular and consistent manner.
• Reviews duties to pastry staff as needed.
• Ensure that food preparation is completed for the next shift
• Looks ahead to production needs – staying one to two days ahead both from a production standpoint and to know what tools – plates/dishes are needed
• Supervises and decorates cakes and pastries.
• Review and articulate Banquet Event Order sheets to team.
• Accurately completes daily, weekly and monthly cleaning lists.
• Assists with scheduling and training of kitchen Grand Performers.
• Records production and waste on a regular and consistent basis.
• Assists the Pastry Sous Chef with special projects as needed.
• Implements departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
• Ensures all recipes are followed exactly and consistently and has oversight of all team member production.
• Monitors inventory on a daily basis to ensure proper levels and quality
• Assist the Pastry Sous Chef with developing and coaching staff.
• Maintains the kitchen cleanliness and organization by following safety standards.
• Completes daily walkthroughs of kitchen area – making sure that HACCP temp forms are completed daily.
• Attends BEO meetings as needed in place of Exec Pastry Chef.
• Serves as a department role model and mentor.
• Responsible for oversight of Gelato outlet and production pars for this outlet as well as ordering product.
• Ability to place orders in Birch Street and GXP
MINIMUM QUALIFICATIONS
Education, License, Certifications, Experience
• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 2+ years as a pastry cook- required.
• 2+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager certification – preferred or attained within 30 days
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.
• Pastry Cooks
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Helps to motivate team to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
KEY PARTNERSHIPS
To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.
• Executive Pastry Chef
• Pastry Sous Chef
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
• While performing the duties of this job, the incumbent is regularly required to move 40lbs on a daily basis.
• Push, pull, and lift up to 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.