Executive Pastry Chef

Overview

La Costa Resort and Spa

 

 

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

 

Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match.

Job Description

Come join the Omni La Costa Resort & Spa Pastry team!!! We are looking for an experienced Executive Pastry Chef who is passionate about their ART work and who is ready to take the next step in leading our Resort’s Pastry Team. This individual will wokr under the direction of the Resort Executive Chef and help create sensational pastry experience for our guests as well as ensure we maintain an efficient operation.  The  Pastry Chef will supervise, train, develop and coach the Pastry Team to success and assist in the implementation of new initiatives. The Pastry Chef will also help manage the financials of the department.

Responsibilities

 

 Provide direction, supervise and manage the Pastry Team, ensuring that the Resort’s key business objectives and guest needs are implemented effectively by the hourly Pastry Associates

Monitor performance of the team. Provide feedback and coaching as needed.

Ensure each Associate will be able to follow established recipe and plating guides to exact specification.

Train and develop Pastry team members regularly to ensure they are equipped to improve their production techniques, efficiency, food safety and creativity.

Draft performance evaluations and set goals and standards for the team

Draft and deliver formal counseling (discipline) in consultation with Associate Services.

Control food and labor cost.

Responsible for keeping equipment and work areas organized, clean and sanitary.

Assist in purchasing, quality control and discipline in all areas of kitchen operation.

Oversee the production of all presentations and displays of Pastries, breads, ice creams, sorbets, creams, simple syrups, jams, and center pieces for restaurant operations.

Plan, prep, set up and provide quality service in all areas of banquet production to include all food produced from Pastry kitchen.

Ensure all functions are walked prior to start of function, ensure the set up for function is correct and on time. 

Help Executive Chef, Executive Sous Chef and Executive Banquet Chef implement hot plate ups, or other functions as needed.

Daily follow-up on all product freshness, rotation and organization.

Responsible for all scheduling, purchasing, quality control and discipline in all areas of kitchen operation.

Communicate all safety and sanitation policies through daily dialogue with all hourly staff.

Purchases appropriate supplies and manage inventories according to budget.

Assist Developing dessert menus for restaurant revisions.

Develop pastry displays for holiday buffets.

Challenge existing pastry products to improve on cost, quality, and consistency.

Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).

Provide guidance and leadership to staff.

Evaluate production changes and/or bread changes that need to be made due to Pop Ups / Revisions / Change Log. Make necessary changes to production list and contact bread vendors with revisions.

Take daily inventory of items and order what is needed from Food Storeroom

Qualifications

 

• Pastry degree preferred and a minimum of 5 years in a high volume Restaurant, Resort or Banuqets/Catering.
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
•  The ability to add, subtract, multiply, or divide quickly and correctly. Knowledge in food cost, budgetting and labor.
• The ability to come up with unusual or clever ideas ab