Executive Pastry Chef

The Hotel

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle’s Deutsche Bank Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the shops of Columbus Circle.

Duties and Supporting Responsibilities

The Executive Pastry Chef will take full responsibility for his or her outlet.  Leading, teaching and disciplining employees under the guidance of the Executive Chef and the Executive Sous Chef.  Striving to exceed guest’s expectations, while working as a team with other Sous Chefs.     

• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
• Coordinate night bakers and tasks
• Strive for perfection in the outlet, 100 % Guest satisfaction
• Work with Executive Chef and Executive Sous Chef on all pastry menus and programs within the hotel
• Coordination of large events and functions
• Ensure food standards and presentation are maintained and always improved
• Organize food production in an cost effective and hygienic manner
• Weekly schedule generation for outlet
• Assist in recruitment, training and discipline of all kitchen staff
• Constantly strive to improve operating procedures
• Find ways to improve the efficiency of the operations that will benefit our clients
• Find methods of reducing costs without affecting the level of service or product received by the guests
• Provide coaching and discipline for outlet employees
• Maintain and  monitor Safe and Sound Procedures
• Use the Employee Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Develop Standard & Procedures
• Being an effective listener, before acting is essential. (Seek to understand)
• Attend meetings when designated to do so
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.

 Experience and Skill Requirements

• Minimum of 5 years in the luxury hotel culinary business
• Minimum of Three years Management Experience As Pastry Sous Chef or Pastry Chef

• Possess a good written and verbal command of the English Language.
• Possess a pleasant and outgoing personality
• Thorough knowledge or Pastry Arts and Techniques
• Thorough knowledge of centerpiece design with a number of mediums
• Proficient chocolatier
• Working knowledge of beverages
• Extensive knowledge of kitchen equipment
• Working knowledge of  mathematics for recipes, ordering, and financial research purposes
•  Working knowledge of  computers and basic software
• Work well under high stress conditions
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

Physical Requirements

• Stand/Walk 8 – 12  hours a day
• Sit 8 - 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

• Lift or Carry 0-20 pounds frequently
• Lift or Carry 21-50 pounds occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently
• Squat frequently
• Kneel occasionally
• Climb occasionally
• Reach above shoulders occasionally
• Perform repetitive hand motions frequently

Other Physical Requirements

• Ability to stand and work in continuously in confined spaces for long periods of time
• Possess Sufficient dexterity to use all kitchen equipment
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges

Environmental Exposures

• Indoors frequently
• Outdoors occasionally

It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company.  Employees or applicants should direct requests for accommodation to Director of Human Resources.

Salary: $120,000-$126,000/ yearly