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Hotel Pastry Chef

Department: Culinary Management
Location: Birmingham, MI

HOTEL PASTRY CHEF POSITION PROFILE

Reports To: Hotel Executive Chef, position is exempt

About Us

Daxton Hotel epitomizes the fusion of modern art, hospitality, and technology, offering a distinctive experience that resonates with today's discerning travelers. Situated in the cultural center of downtown Birmingham, our hotel reflects the vibrant energy of the city while providing a sanctuary of relaxation and rejuvenation. From sleek design elements to cutting-edge amenities and modern digital experiences, we strive to exceed expectations and inspire memorable moments for every guest.

Introduction

Join the dynamic team at Daxton Hotel, an independently owned boutique hotel featuring over 400 pieces of cutting-edge art from around the globe. All 151 guest rooms and suites contain a custom-made unique piece. Thoughtfully curated by Saatchi Art, the pieces from artists, including Karin Vermeer and Louise “Ouizi” Jones, represent multiple mediums like sculpture, collage, photography drawing, and painting.

Daxton is a contemporary destination that redefines hospitality for the modern traveler. We are seeking dedicated individuals who are passionate about delivering innovative experiences and embodying the spirit of hospitality in a modern context. As a member of our team, you will have the opportunity to engage with guests from around the world and contribute to an atmosphere of creativity, connectivity, and comfort.

As a Pastry Sous Chef in our luxury hotel, you are an integral part of our culinary team, specializing in the creation of exquisite pastries and desserts that elevate the dining experience for our guests. Working closely with the Executive Pastry Chef, you ensure impeccable quality, innovation, and precision in all pastry-related operations.

Responsibilities:

  1. Pastry Production Excellence: Collaborate with the Executive Pastry Chef to plan, organize, and execute the production of a wide range of high-quality pastries, desserts, breads, and confections for various outlets within the hotel, including restaurants, banquets, and room service.

  2. Menu Development and Innovation: Assist in the development of seasonal menus and special event menus, focusing on creativity, seasonality, and the use of local and sustainable ingredients. Innovate new recipes and techniques while maintaining the highest standards of taste, presentation, and quality.

  3. Team Leadership and Training: Supervise and mentor pastry cooks and assistants, ensuring they adhere to recipes, portion control, quality standards, and hygiene regulations. Conduct regular training sessions to enhance skills and foster a culture of excellence and teamwork.

  4. Quality Assurance: Maintain rigorous quality control measures throughout all stages of pastry production. Conduct regular tastings and inspections to ensure consistency and adherence to standards.

  5. Inventory and Cost Management: Oversee inventory levels of pastry ingredients and supplies, minimizing waste while maximizing cost-efficiency. Assist in budget planning and control to achieve financial goals without compromising quality.

  6. Kitchen Operations and Safety: Maintain a clean, organized, and sanitary pastry kitchen environment. Ensure compliance with health and safety regulations, including food hygiene and sanitation practices.

  7. Collaboration and Communication: Work closely with other kitchen departments, including the culinary team and front-of-house staff, to coordinate timing, special requests, and ensure seamless service delivery.

  8. Event Preparation: Prepare and supervise the preparation of pastries and desserts for special events, ensuring timely delivery, impeccable presentation, and meeting guest expectations for luxury and excellence.

  9. Continuous Improvement: Stay updated with industry trends, techniques, and best practices in pastry and baking. Implement new ideas and innovations to enhance the hotel's pastry offerings and guest experience.

Requirements:

  • Proven experience as a Pastry Chef de Partie or Pastry Sous Chef in a luxury hotel or fine dining establishment.
  • Extensive knowledge and proficiency in all aspects of pastry and baking, including advanced techniques in chocolate work, sugar art, and cake decoration.
  • Strong leadership, organizational, and time management skills.
  • Creativity and passion for culinary arts with a keen eye for detail.
  • Excellent communication and interpersonal skills to effectively interact with guests, colleagues, and suppliers.
  • Culinary degree or relevant certification preferred.

Working Conditions:

  • Fast-paced kitchen environment with frequent standing and occasional lifting of heavy objects.
  • Flexible schedule including evenings, weekends, and holidays as per business needs.

WHAT’S IN IT FOR YOU

• Paid time off

• 401K with company match up to 3% after 90 days of hire

• Free shift-meal prepared by our in-house culinary experts

• Medical, Dental, Vision, insurance effective on the 1st of the month after your hire date

As an Equal Opportunity Employer, Woodward Brown Ventures LLC., DAXTON hotel celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

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