Job Description

Responsible for leading and managing all pastry and bakery operations across two hotel properties, including à la carte restaurants, bars, In room dining, sundries, and banquet/catering/conference functions. This role ensures consistent quality, creativity, cost control, and operational efficiency while maintaining brand standards across both locations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Develop standardized recipes for all pastry and bakery menu items. Ensures that recipes are accurate and updated, reflecting IHG brand standards while embracing the unique lifestyle concepts of Kimpton Seafire Resort + Spa and Hotel Indigo Grand Cayman, with menus driven by seasonality and current culinary trends.
• Maintain consistent yet separate brand identities and standards for both hotels.
• Conduct regular tastings, audits, and quality checks.
• Ensure presentation aligns with luxury or brand expectations.
• Ensure multi-property operations management of proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• Exercise leadership - Communicates thoughts, feelings and ideas in a professional manner. Encourages, trains, mentors, develops and coaches others to maintain high standards by leading by example and demonstrating a team approach. Uses an appropriate leadership style for different situations. Establishes credibility through competency and integrity.
• Recruitment, development, training, retention, and succession planning for both pastry teams, in conjunction with the Executive Sous Chef, Pastry Chef, Banquet Chef, and Restaurant Sous Chefs.
• Problem solving - Recognize challenges and suggest resolutions with a plan of action. Manage progress, revise plan as needed and promote a culture of creativity, discipline, and continuous improvement.
• Critical thinking - Evaluate arguments or propositions; make judgments that seek constructive resolution in the interests of the operations. The Executive Pastry Chef is able to make responsible decisions with ownership and accountability.
• Results oriented - Organize and carry out courses of action to manage likely situations. Make things happen and achieve practical results. Make sacrifices for big returns.
• Seek to maintain knowledge of industry trends in the world of pastry and baking.
• Coordinate pastry operations between both hotels to ensure efficiency and consistency.
• The Executive Pastry Chef must act as a senior team leader and motivator for the Pasty Departments working closely with and maintaining good relations with all culinary team members and other departments.
• Recommend 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.
• Supply desserts, baked breads, treats, confectionary items to all venues.
• Communicate variances from standards and expectations to proper culinary/F&B team members. Maintain awareness of all changes and conveys the correct information to the next shift.
• Ensure that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.
• Ensure 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.
• Manage food cost, labor cost, operating costs, and manages productivity, and waste across both properties.
• With a "Hands on Approach," assign 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.
• Work with the Pastry Chef to assist the Area Executive Chef and Executive Sous Chefs with annual budget process and make recommendations with regard to the Pastry and Bakery Departments.
• Facilitate all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• Candidates must have been in similar role for 12+ years in luxury Hotels and Resorts.
• Pre-opening experience in multi-venue operations.
• Bachelor degree in Culinary (Baking & Pastry Arts) required
• 2-5 years in Executive Pastry Chef role (single property)
• Financial acumen, with proven experience successfully managing budgets and driving profitability. Ability to understand and manage operating budgets, forecasting and scheduling, DSR, etc.
• Ability to effectively manage labor productivity.
• Ability to satisfactorily communicate in English with guests, management and co-workers

to their understanding.

• Thorough background in high-volume banquets, fine dining, and line cooking.
• Food and Beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Understanding of Restaurant, Bar/Lounge, and Banquet and Catering operational procedures.
• Effective decision-making skills.
• Ability to thrive in high-pressure environments while maintaining professionalism.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of most hotel operations as they affect kitchen and related areas.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Advance computer skills with MS Office applications and experience with administrative tasks.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $95,000.00 USD - $103,000.00 USD annually