Adolphus banner
Adolphus logo blue
Keys crossing Adolphus founding

Pastry Supervisor, The Adolphus - Dallas, TX

Posted February 13, 2019

Since opening its doors in 1912, The Adolphus has served as an icon of Dallas and an integral part of the City’s history and culture. Situated on the original site of City Hall, the hotel was modeled after a beaus arts German castle. In its recent restoration and renovation, the hotel’s storied past is both celebrated and reimagined. There is a sense of discovery at every turn.

Pastry Supervisor coordinates/oversees the activities of all food production team members in the preparation of menu items. He/she ensures that all food products are of the highest quality and are ready to serve in a timely manner.

We seek to hire the best. Leaders of high character and humility with genuine passion and aptitude for hospitality. People who choose to be in hospitality because they have an open and generous nature and seek to make guests happy. We are a group of people who are proud of the work we do. Caring leaders, perfectionist chefs, intelligent creatives, generous hosts, meticulous operators, inspiring teachers, tireless doers, and all-around devotees of hospitality. We create value by empowering the team. We encourage our teams to stretch their thinking, move beyond their comfort zone and achieve their full potential. By providing a platform of support service, like the best in technology, finance resources, talent development, marketing and communication support, we allow them to focus on the heart of their business – hospitality and people. We are passionate about people and attract, develop and retain the best in hospitality.  We thoughtfully seek out and groom talent, both within our company and outside, by promoting from within, developing a culture of growth and learning and partnering with the local community.

At Makeready  http://makereadyexperience.com/ we create independent hotel, restaurant and retail brands. Each of our brands has a distinct point of view but they all share a common purpose: to inspire deeper connections with the world around them – city by city, person by person. Every Makeready experience embraces local culture, honors past and present, and invites curious guests to delve into the detail of their surroundings.

Key Responsibilities:

  • Reads and understands Event Orders for upcoming week
  • Plan production to facilitate daily requirements
  • Ensures proper food preparation by utilizing approved recipes, following prescribed production standards and use of proper equipment.
  • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.
  • Handles foods items appropriately and with all safety regulations in mind during preparation and service.
  • Supervises/performs kitchen opening and closing operations
  • Supervises food handlers in the preparation and production of all pastry items
  • Assists with the completion of production records to include waste tracking, used/unused portions and product shortages; informs supervisor when supplies are low.
  • Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
  • Practice inventory controls, including the preparation of and pick up of item from the storeroom
  • Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
  • Cleans equipment and workstation thoroughly before leaving the area for other assignments.
  • Participate and assist in weekly and monthly deep cleaning schedule.
  • Consistently exhibits the ability to keep up with peak production and service calmly, accurately and efficiently.
  • Reports all equipment maintenance needs to engineering
  • Will be required to work varying schedules that reflect the business needs of the hotel
  • Ensure compliance with food hygiene and Health and Safety regulations
  • All other duties that are assigned

Experience, Skills and Knowledge

  • Minimum of 2 years’ experience with a good working knowledge of the fundamentals of cooking, baking, and pastry.
  • Pastry arts education, certification or degree.
  • Food Handling Certificate 

Qualifications:

  • Flexibility with schedule (early shifts/bakers shifts, holidays, banquets, etc.)
  • 2 years previous experience as a baker or pastry cook required.
  • Flexible with scheduling
  • Self-starter and positive attitude
  • Culinary School graduate preferred but not required.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.