Job Description

Come be a part of something bigger!

More than 10,000 dedicated employees around the world bring their unique talents, expertise and experiences to work every day with Benchmark. Our strength lies in our diversity, positive service attitude and determination to succeed.  Come be a part of our “Be the Difference” culture, where every employee, at every level, in every job strives to capture moments when they can provide memorable, personalized service to our guests, coworkers, and communities.

We are a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home.  Here are just some of the great benefits we offer:

• Full Time employees have access to Medical and Dental insurance to fit your needs
• Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses) 
• 401K match (Let us help you build your financial future)
• Companywide Hotel Room Discounts (Who doesn’t love to get away)
• Paid Time Off
• Employee Assistance Program (We are here to support you)
• Employee family events (bring the kids!)
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
• Many more, please inquire for more details

The Executive Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Must keep a sold commitment for guests, staff and professional needs.

What you will have an opportunity to do:

REPORTS TO:                 Executive Chef

SUPERVISES:                  Pastry Chefs

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. Knowledge of all facets of the Baking Department. Previous experience supervising a staff of 10 or more employees.

ESSENTIAL FUNCTIONS:

Supervise and participate in the preparation and execution of all baked goods. Planning and organization of all items produced in the Pastry kitchen. Supervise, monitor and follow up on all duties of Assistant/ Pastry Chef and staff. Monitor production and quality levels of all products. Prepare all items according to set standards. Ensure timely execution of all meal functions. Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Monitor all refrigeration and dry storage for proper handling and rotation. Keep an open communication with both subordinates and superiors. Plan and develop new desserts for restaurants, banquets and special functions, for example weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. Maintain a high level of sanitation and safety. Scheduling of staff.

MARGINAL FUNCTIONS:

Respond to any reasonable task assigned. Attend meetings as needed, such as department and management meetings, pre-con, etc. Assist in other areas of the kitchen as needed.

ENVIRONMENT:

Inside pastry kitchen standing on hard surface floors. Busy noisy environment. Working around hot ovens.

PHYSICAL ABILITIES

1. Exert physical effort in transporting 50 pounds.

2. Endure various physical movements throughout the work areas.

3. Reach 2 feet.

4. Remain in upright position for 6 hours or more throughout work shift.

5. Satisfactorily communicate with guests, management and co-workers to their understanding.

6. Able to maintain professional posture throughout entire shift.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

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.

Individuals must be able to perform essential job functions, with or without a reasonable accommodation.

Turtle Bay Resort provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression or any other characteristics protected by federal, state or local laws.

EOE/M/F/D/V

What are we looking for?

Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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