Pastry Chef

Omni Nashville Hotel is excited to offer competitive wages and benefits growth opportunities paid time off and hotel stay discounts! If you love hospitality and have a passion to serve others then youll love working with the Omni Nashville Hotel apply today!Responsible for managing all pastry and baking preparation for all hotel outlets. ResponsibilitiesAssign production work for all food costs and for purchasing production of all baked goods and dessert items ordered by any special requests ordered by outlets or other departments. Requisition all items needed for the following day from the food storeroom non-food storeroom and stewarding proper sanitation procedures are followed and the pastry shop is always clean neat and orderly. Ensure all equipment is in full working order. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes and ensure the compliance with them. Perform job functions with attention to detail speed and accuracy. Prioritize organize delegate work and follow through. To be a clear thinker remain calm and resolve problems using good that level of quality portion control and plate presentation is adhered to check line plating and daily pastry preparation for assigned areasQualificationsPrevious experience as Pastry Management or Sous Chef for a four-star hotel chain or catering company upscale restaurant (previous preparation and production hot line and cold line experience a plus)Strong background in Culinary Arts with focus on kitchen management and high-volume pastry motivated self starter focused on quality organization cleanliness and level of written and verbal communication computer skillsCan successfully read understand and plan production schedules through the use of ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. Ability to plan produce and execute large dessert plate ups and dessert tables for buffet presentation.A good understanding of the modern diet: including but not limited to celiac gluten intolerances food allergies dairy intolerances and low sodium a good understanding of dessert and pastry production including but not limited to: the ability to produce a quality from scratch biscuit muffin basic breakfast bread basic fruit tart mousses cakes custards pastry cream crème anglaise cookies crème brulee dessert garnishing some sugar work and chocolate based dessert production. Proven leadership skills with the ability to effectively train coach and exercise supervisorial ability to lead staff line-ups and regular meetings assigned by Banquet Chef and Executive Sous Chef. The ability to lift up to 40 lbs push/pull up to 50 lbs and stand for long periods of time. Be able to work a flexible schedule including holidays weekends and night shifts and early morning production be able to prepare a basic crème anglaise basic from scratch biscuit or scone and one chocolate-based dessert plate in one hour Must be able to work a variety of shifts including weekends and holidays Maintain a professional business appearance attitude and performancMust have a current ServSafe Manager certificate