Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Retirement Plan
Career development opportunities
Job Description
Fairmont Breakers is a distinguished luxury hotel located in Long Beach, California, recognized as a historic landmark with a rich heritage dating back to the 1920s. Originally a lavish waterfront resort attracting world-famous stars, it has undergone extensive renovations to restore its original grandeur, positioning itself once again as Long Beach's premier luxury destination. The property features 185 boutique rooms and suites, a rooftop pool and terrace, an open-air rooftop lounge boasting sweeping views of the Pacific Ocean, a two-story spa and wellness center, and multiple dining venues including a live jazz club. With 10,000 square feet of versatile indoor and outdoor function space, Fairmont Breakers caters to a variety of events, from intimate gatherings to grand celebrations. Its culinary offerings center around elevated coastal Italian cuisine and refined experiences like dining with champagne and caviar in the Sky Room, designed to delight guests through innovative menus and artful surroundings.
The Pastry Sous Chef role at Fairmont Breakers is a pivotal leadership position within the Culinary Team. This role oversees pastry operations across all venues and events, ensuring a seamless and elevated culinary experience that enhances every meal. The position demands a blend of creativity, strong management skills, and technical pastry expertise to inspire the team and maintain the high standards associated with the Fairmont brand. Responsibilities include managing daily pastry kitchen operations and personnel, ensuring staff compliance with departmental policies and sanitation standards, anticipating guest needs, and maintaining positive guest relations.
As a Pastry Sous Chef, you will be charged with setting daily priorities, assigning tasks, and closely monitoring production to uphold quality and efficiency. You will attend various meetings related to food and beverage service and events, review and update banquet event orders, create and adjust staff schedules, and communicate effectively with purchasing, storeroom, and executive steward personnel to manage inventory and equipment needs. The role also includes developing new menu items and recipes, assisting with catering special menus, controlling food and labor costs, and maintaining detailed documentation and logbooks. Leadership duties involve staff performance monitoring, conducting performance reviews, managing disciplinary measures, and fostering a positive and productive work environment.
Fairmont Breakers values a guest-centered approach where every culinary creation is aimed at providing a memorable dining conclusion. The Pastry Sous Chef must be adept at anticipating guest expectations, quickly resolving issues, and maintaining the cleanliness and organization of all kitchen areas. This position ensures the kitchen follows state health and safety regulations, maintains proper storage and sanitation procedures, and instills a cooperative team climate to maximize morale and productivity.
Overall, the Pastry Sous Chef role encompasses not only the culinary artistry of pastry creation but also the operational leadership necessary to maintain Michelin-level standards at a luxurious historic venue. With an annual salary of $75,000, this opportunity at Fairmont Breakers offers a dynamic environment where culinary professionals can thrive, grow, and contribute to a celebrated hospitality legacy.
The Pastry Sous Chef role at Fairmont Breakers is a pivotal leadership position within the Culinary Team. This role oversees pastry operations across all venues and events, ensuring a seamless and elevated culinary experience that enhances every meal. The position demands a blend of creativity, strong management skills, and technical pastry expertise to inspire the team and maintain the high standards associated with the Fairmont brand. Responsibilities include managing daily pastry kitchen operations and personnel, ensuring staff compliance with departmental policies and sanitation standards, anticipating guest needs, and maintaining positive guest relations.
As a Pastry Sous Chef, you will be charged with setting daily priorities, assigning tasks, and closely monitoring production to uphold quality and efficiency. You will attend various meetings related to food and beverage service and events, review and update banquet event orders, create and adjust staff schedules, and communicate effectively with purchasing, storeroom, and executive steward personnel to manage inventory and equipment needs. The role also includes developing new menu items and recipes, assisting with catering special menus, controlling food and labor costs, and maintaining detailed documentation and logbooks. Leadership duties involve staff performance monitoring, conducting performance reviews, managing disciplinary measures, and fostering a positive and productive work environment.
Fairmont Breakers values a guest-centered approach where every culinary creation is aimed at providing a memorable dining conclusion. The Pastry Sous Chef must be adept at anticipating guest expectations, quickly resolving issues, and maintaining the cleanliness and organization of all kitchen areas. This position ensures the kitchen follows state health and safety regulations, maintains proper storage and sanitation procedures, and instills a cooperative team climate to maximize morale and productivity.
Overall, the Pastry Sous Chef role encompasses not only the culinary artistry of pastry creation but also the operational leadership necessary to maintain Michelin-level standards at a luxurious historic venue. With an annual salary of $75,000, this opportunity at Fairmont Breakers offers a dynamic environment where culinary professionals can thrive, grow, and contribute to a celebrated hospitality legacy.
Job Requirements
- High school diploma or equivalent vocational training certificate
- Culinary college degree or apprenticeship required
- Experience in a similar position at a full-service hotel or restaurant
- Previous experience in pastry at minimum in supervisory role required
- Ability to understand and to make one’s self understood to all team members required
- Ability to communicate in Spanish an asset
- Ability to input and access information in the property management system, computers, point of sales system
- Experience in guests’ communication
- Ability to create menus and specials across multiple different venues
- Fluency in English, both verbal and non-verbal
- Compute basic arithmetic
- Knowledge of food cost controls
- Previously worked with all products and food ingredients
- Operate, clean and maintain all equipment required in job functions
- Plan and develop menus and recipes
- Expand and condense recipes
- Experience with Birchstreet, Dayforce, Watson/Unifocus & Microsoft Office preferred
- Ability to perform job functions with attention to detail, speed and accuracy
- Ability to prioritize and organize
- Be a clear thinker, remaining calm and resolving problems using good judgement
- Follow directions thoroughly
- Understand guest’s service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and pertinent hotel data
- Ascertain departmental training needs and provide such training
- Direct performance of staff and follow up with corrections when needed
- Maintain a positive and professional attitude during challenging circumstances
Job Qualifications
- High school diploma or equivalent vocational training certificate
- Experience in a similar position at a full-service hotel or restaurant
- Culinary college degree or apprenticeship required
- Previous experience in pastry at minimum in supervisory role required
- Ability to understand and to make one’s self understood to all team members required
- Ability to communicate in Spanish an asset
- Ability to input and access information in the property management system, computers, point of sales system
- Experience in guests’ communication
- Ability to create menus and specials across multiple different venues
- Fluency in English, both verbal and non-verbal
- Compute basic arithmetic
- Knowledge of food cost controls
- Previously worked with all products and food ingredients
- Operate, clean and maintain all equipment required in job functions
- Plan and develop menus and recipes
- Expand and condense recipes
- Experience in Birchstreet, Dayforce, Watson/Unifocus & Microsoft Office preferred
- Ability to perform job functions with attention to detail, speed and accuracy
- Ability to prioritize and organize
- Be a clear thinker, remaining calm and resolving problems using good judgement
- Follow directions thoroughly
- Understand guest’s service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and pertinent hotel data
- Ascertain departmental training needs and provide such training
- Direct performance of staff and follow up with corrections when needed
- Maintain a positive and professional attitude during challenging circumstances
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- Maintain complete knowledge of correct maintenance and use of equipment
- Anticipate guests’ needs, respond promptly and acknowledge all guests
- Maintain positive guest relations at all times
- Resolve guest complaints, ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Manage all aspects and day-to-day operations of the pastry kitchen and personnel
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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