Executive Pastry Chef

What’s in it for you:Competitive SalaryPaid Time OffMedical, Dental and Vision Insurance, 401KEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our AcademiesOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities Pay range: $90,000 - $120,000 per annumExceptional service and cuisine are hallmarks of the Fairmont Hotels & Resorts dining experience. As Pastry Chef, your leadership, creativity and culinary skills will inspire your team to create spectacular desserts that bring every meal to a memorable (and delectable) end.Hotel Overview:  If creating memories and being part of an exceptional guest experience appeals to you, perhaps you would be interested in joining the outstanding team of hospitality professionals at Fairmont Washington, D.C., Georgetown. Located in Washington's fashionable West End, Fairmont Washington, D.C., Georgetown surrounds you with comfort and luxury. The perfect hotel for either business or leisure travel, Fairmont Washington, D.C., Georgetown offers spacious guestrooms and the brilliant colors of nature found in the hotel's central garden courtyard.Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:              Consistently offer professional, friendly and proactive guest service while supporting fellow colleaguesLead and manage the quality/quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functionsPlans and manages the procurement, production, preparation, and presentation of all pastry items in the hotel in a safe, sanitary, and cost-effective mannerMakes menu recommendations to the Executive Chef for future menu development, holidays, special events, and promotionsDevelop new dessert, pastry and bread products within company guidelines to continually improve the revenues and profit margins while maintaining qualityMonitors the quality of pastry items in all outlets and follows through with staff training in proper presentation and storage of pastry itemsCommunicates effectively, both verbally and in writing, to provide clear direction to the pastry tream, with the use of production lists, photos, etc.Maintaining payroll costs and productivity within budgeted guidelinesDevelops, recommends, implements, and managers the department’s budget in accordance to the directions from the Executive Chef; continually analyzes, forecasts, monitors, and controls the labor and food costs through various methods to meet/exceed management/budget objectivesTo assist in the recruitment and training of all new Pastry CooksBalance operational, administrative and Colleague needsFollow outlet policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assigned