Pastry Supervisor

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

Coordinates/oversees the activities of all food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner.

Essential Functions and Responsibilities

Reports directly to the Pastry Chef, Sous Chef
Leads cooks when Pastry Chef and Sous Chef are not present
Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
Reads and understands Banquet Event Orders for upcoming week
Produces large quantities of desserts uniformly
Must adhere to control procedures for cost/quality
Administers and ensures adherence to departmental guidelines, policies and procedures
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
Practice inventory controls, including the preparation of and pick up of item from the storeroom
Stores all food in refrigerated boxes including covers, labels and dates
Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
Supervises/performs kitchen opening and closing operations
Supervises food handlers in the preparation and production of all pastry items
Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
Reports all equipment maintenance needs to engineering
Maintains area in a clean condition at all times.
Will be required to work varying schedules that reflect the business needs of the hotel
All other duties that are assigned

Supporting Functions and Responsibilities

Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of all problems or unusual matters of significance
Is polite, friendly, and helpful to all guests, management and fellow employees
Attends all appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards

Qualifications

Extensive knowledge of pastries and classical French desserts
Knowledge of chocolate tempering and sugar working
Some knowledge of wedding cake assembly and decor
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers
Basic mathematical skills, i.e.: ability to do basic conversions
Outstanding organizational, communication and leadership skills
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Education: