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Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.
QUALIFICATIONS:
High school or equivalent education required.
Minimum of two years of culinary school. Culinary degree preferred.
Minimum of two years’ experience as a Sous Chef in a similar size operation.
Must be able to speak read write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development insight into marketing cost and wage control.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
Artistic ability to create theme menus ideas for ice carvings decorations etc.
JOB RESPONSIBILITIES:
Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
Ensure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Our Resort
L'Auberge de Sedona is the luxury, four-star resort that our guests seek out. Situated on the banks of Oak Creek in the heart of Sedona’s famed Red Rock country, L’Auberge de Sedona is a place where guests celebrate, connect, heal, and relax. Taking inspiration from the resort’s location on Oak Creek, L'Auberge de Sedona has 62 luxury cottages and 21 lodge-style guest rooms allowing for a “resort within a resort” experience or tranquil seclusion. Guests of our Sedona, AZ luxury resort don’t have to go far to experience what’s recognized as “One of the Top Ten Restaurants in the Southwest” by Condé Nast Traveler at the resort’s on-property restaurants, Cress on Oak Creek and Etch Kitchen & Bar, or experience true rejuvenation at the L’Apothecary Spa.
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offering Daily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Job ID: 2023-246171
Full-Time/Part-Time: Full-Time
Street: 301 Lauberge Ln