HEAD BAKER

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Meal Allowances

Job Description

Thompson Hotels is a distinguished luxury lifestyle hospitality brand renowned for its exceptional service, exquisite design, and commitment to creating unique guest experiences. With a presence in several premier destinations, Thompson Hotels offers guests a seamless blend of sophisticated comfort and avant-garde aesthetics. The brand is celebrated for cultivating a culture of outstanding service, sharp attention to detail, and a progressive approach to hospitality. Every Thompson team member plays a crucial role in perpetuating this culture by delivering personalized experiences that surprise and delight guests, all while maintaining an atmosphere of authenticity and spontaneity. \n\nThe Pastry Chef at Thompson Hotels... Show More

Job Requirements

High school diploma or GED
3 years previous culinary experience, preferably in a hotel
physical stamina to stand for long periods
availability to work varied shifts including weekends and holidays
strong communication and leadership skills
knowledge of food safety and sanitation standards
ability to manage a team and operations effectively
capability to develop menus and innovate pastry items
skills in training and mentoring staff
proficiency in managing inventory and budgets
compliance with applicable laws and regulations.

Job Qualifications

A true desire to satisfy the need of others in a fast paced environment
refined verbal communication skills
must have physical stamina to stand for long periods
3 years previous culinary experience required, preferably in a hotel
must be available to work varied shifts including weekends and holidays
high school diploma or GED with 6 years experience in culinary, food and beverage, or related field
or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience in culinary, food and beverage, or related field.

Job Duties

Lead the discipline teams
supervise and manage employees
understand employee positions well enough to perform duties in employees' absence
supervise and coordinate activities of cooks and workers engaged in pastry preparation
personally perform creative baking and decorating tasks while leading staff in preparing quality and consistent pastries
utilize interpersonal and communication skills to lead, influence, and encourage others
promote mutual trust, respect, and cooperation among team members
serve as a role model demonstrating appropriate behaviors
promote and maintain productivity levels of employees
supervise pastry preparation shift operations
communicate performance expectations aligned to job descriptions
maintain open, collaborative relationships with employees
verify regular communication for awareness of business objectives and expectations
lead shifts while preparing food items and executing requests
represent the property at media events as needed
facilitate pastry classes for customers and community
verify culinary standards and responsibilities are met
develop and create new ideas and items for pastry kitchen
follow proper food handling and temperature protocols
maintain food preparation and storage standards
recognize superior quality products, presentations, and flavors
verify food handling and sanitation certifications are maintained
promote compliance with laws and regulations
assist Executive Chef with menu development related to pastry
operate and maintain department equipment
prepare and cook foods regularly or for special functions
assist in food presentation and decorative displays
maintain knowledge of food and beverage trends
execute cooking shows and educational programs for guests
monitor and provide exceptional customer service behaviors
manage day-to-day operations ensuring quality standards
support employees to understand guest needs
set a positive example for guest relations
empower employees to provide excellent customer service
respond appropriately to guest complaints
interact with guests to gain feedback
emphasize guest satisfaction and continuous improvement
set and support culinary goals for pastry products
provide guidance to prioritize pastry operations
support food and beverage portion and waste controls
purchase supplies and manage inventories within budget
train employees in safety procedures
create cost, recipe cards, and materials for presentations
identify developmental needs and coach or mentor employees
participate in staff training on menu items and preparation
administer property policies fairly
verify disciplinary procedures are followed
review staffing levels to meet service and financial objectives
use on-the-job training tools
solicit employee feedback and address concerns
attend pertinent meetings
perform other duties as assigned by leadership.

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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