Pastry Sous Chef - Addison by William Bradley

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

About Fairmont Grand Del Mar

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. 

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.  

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. 

About the Application Process:

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit.
• Rate of Pay: $29.00/hour USD OEM

As Pastry Sous Chef, you will oversee the pastry operations in Addison . Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end. 

Summary of Responsibilities

Responsibilities and essential job functions include but are not limited to the following: 

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. 

• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended. 

• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 

• Maintain positive guest relations at all times. 

• Resolve guest complaints, ensuring guest satisfaction. 

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 

• Review the daily activities; check the following: 

• Housecount 

• forecasted covers. 

• catering activity 

• purchases 

• meetings 

• appointments 

• VIPs/special guests 

• Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel. 

• Establish the day's priorities and assign production and prep task to staff to execute. 

• Execute all tasks in pastry kitchen. 

• Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings. 

• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. 

• Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 

• Communicate additions or changes to the assignments as they arise throughout the shift.   

• Review the purchase order list. 

• Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received. 

• Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 

• Ensure that staff reports to work as scheduled; document any late or absent employees. 

• Coordinate breaks for staff. 

• Inspect grooming and attire of staff; rectify any deficiencies. 

• Check and ensure that all opening duties are completed to standard. 

• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 

• Ensure that recipes, production schedules, plating guides, photographs are current and posted. 

• Ensure that all staff prepares items following recipes and yield guides, according to department standards. 

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 

• Be aware of any shortages and make arrangements before the item runs out. 

• Observe guest reactions and confer with service staff to ensure guest satisfaction. 

• Create and review the amenity program menu with the culinary team for continuous improvement. 

• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained. 

• Inspect the cleanliness of the line, floor, and all Kitchen stations.  Direct staff to rectify any deficiencies. 

• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. 

• Maintain proper storage procedures as specified by Health Department and Hotel requirements. 

• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. 

• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs. 

• Develop new menu items, test and write recipes. 

• Assist Catering Department with developing special menus for functions; meet with clients as requested. 

• Minimize waste and maintain controls to attain forecasted food and labor costs. 

• Ensure that excess items are utilized efficiently. 

• Monitor and ensure that all closing duties are completed to standard before staff clocks out. 

• Foster and promote a cooperative working climate, maximizing productivity and colleague morale. 

• Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards. 

• Conduct performance reviews in a timely basis. 

• Document pertinent information in the logbook and follow up on items notated during other shifts. 

• Return business telephone calls/e-mails. 

• Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises. 

• Be familiar with procedures for attending to injured or ill guests or colleagues. 

• Answer correspondence. 

• Research new local suppliers and special markets. 

• Attend gourmet shows, food and wine meetings. 

• Perform at special events and off-premises functions. 

• Schedule and conduct month-end inventories. 

• Take physical inventory of specified food items for daily inventory, to do ordering. 

• Prepare menu analysis and recipe costing. 

• Review sales and food cost daily; resolve any discrepancies with the Controller. 

• Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff. 

• Interview and hire new personnel according to Hotel policies and standards. 

• Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands. 

• Monitor timesheets, approve bi-weekly payroll, approve time off. 

• Regular and predictable attendance 

• Other duties as assigned. 

Essential:

• 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. 

• 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. 

Employee Benefits:
Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property.

Our Values

Respect:
We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. 

Excellence:
We make genuine connections, and we cherish every opportunity to make the people around us feel special.​

Belonging:
We celebrate our differences. We support each other and we always stand together.​

Empowerment:
We have authority to take initiative and anticipate moments that create unforgettable experiences. ​

Integrity:
We build trust through mutual respect and being authentic.​

Diversity & Inclusion

Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.