Hacienda Del Sol Guest Ranch Resort is an historic luxury resort located at the foothills of the Catalina Mountains in Tucson, Arizona. Featuring scenic guest rooms, exquisite dining options, and rejuvenating Spa services delivered with Forbes 4-Star rated service. Learn more here.

Hacienda Del Sol is seeking a talented and creative Executive Pastry Chef to lead our Pastry team.
The Executive Pastry Chef is responsible for overseeing the Pastry Department. The Executive Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Executive Pastry Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments.
Job Responsibilities:

• Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
• Ensures that all food products prepared meet the established specifications and standards as called for in the GEO, BEO and all other events at Hacienda Del Sol Guest Ranch Resort.
• Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and prompt delivery to the designated outlet for consumption
• With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner
• Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations
• Seeks to maintain knowledge of industry trends in the world of pastry and baking.
• Develop dessert menus for the following outlets: The Grill, Terraza Garden Patio & Lounge, Sunday Brunch, Special Events, Room Service, Guest Amenities and Banquets, with the guidance of the Executive Chef, resort sales team input and other management input.
• The Executive Pastry Chef must act as a Manager, team leader and motivator for the Pasty Department, working closely with and maintaining good relation with all culinary team members and other Departments.
• Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations
• Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks. Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that a sanitary, neat, clean, organized, safe, comfortable environment is maintained at all times.
• Reviews menu items and makes changes as necessary. Utilizes leftovers whenever possible.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs.
• Ensures that all equipment is handled safely and with reasonable care.
• Creates recipe cards for all menu items and trains Bakers using recipe cards.
• Assists the Executive Chef with annual budget process and makes recommendations with consideration to the Bakery Department.
• Facilitates all health, safety, sanitary rules, regulations and standards according to the Health Department and risk management procedures are enforced and followed correctly.
• Attends all meetings and /or trainings sessions as required.
• The Executive Pastry Chef is responsible for ensuring that all staff members comply with the company’s policies and procedures, is informed of all policy changes and takes appropriate corrective actions when needed.
• Performs all other tasks assigned by the Executive Chef.

Qualifications:

• Two years as a Pastry Chef in a high volume, multi-outlet hotel, restaurant or casino with centralized pastry production kitchen.
• Minimum of three years progressive experience in the Bakery Department within a Hotel,
• Resort, Casino or Restaurant operation experience preferred.
• Previous work in all decorative medias such as sugar and pastry.
• Ability to design or re-create wedding cakes based on client requests

Job Type: Full-time

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