This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
An Executive Pastry Chef with Hilton Hotels and Resorts is responsible for directing and administering the planning, preparation, production and control of all pastry production in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
What will it be like to work for this Hilton Worldwide Brand?
One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences. Hilton remains an innovative, forward-thinking hospitality leader by offering best-in-class products, services and amenities to ensure that every guest feels cared for, valued and respected. From inaugural balls and international award galas to business events and personal moments, Hilton is where the world makes history, closes the deal, toasts special occasions and gets away from it all.
Hilton Hotels & Resorts is one of Hilton Worldwide's ten market-leading brands. For more information visit www.hiltonworldwide.com.
If you understand the importance of upholding a brand's reputation and what it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts.
What will I be doing?
As Executive Pastry Chef, you would be responsible for directing and administering the planning, preparation, production and control of all pastry production in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
-Direct, oversee and participate in all pastry production and operations, to include, but not limited to, quality preparation and presentation of pastries, desserts and baked goods, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
-Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
-Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
-Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
-Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
-Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
-Recruit, interview and train team members
-Assist fellow team members and other departments wherever necessary to maintain positive working relationships