Executive Pastry Chef

The Executive Pastry Chef will oversee daily pastry operations for a busy food and beverage operation. Daily production includes multiple a la carte dining venues and banquet facility. The ideal candidate will possess strong organizational skills, creativity, an in-depth knowledge of baking and decorating and be a team player. The Executive Pastry Chef works to continually improve guest and employee satisfaction and maintains a high-quality product for all events and outlets. The Executive Pastry Chef will have creative liberty to enhance the guest experience by expanding and defining premiere level pastry and dessert offerings at the organization. Preferred candidates will have a background in Country Clubs, Resorts, or Luxury Hotels and can demonstrate their passion and dedication for the culinary arts. Additional consideration will be given to candidates with a degree in Culinary Arts.  

REQUIREMENTS: 

1. Has previous experience (5 years) in Pastry Chef role in high volume kitchen, preferably luxury hotel, resort, or country club.

2. Demonstrates creativity and initiative.

3. Has thorough understanding and knowledge of baking, ingredients, and pastry arts. 

4. Able to follow recipes and instructions accurately.

5. Detail oriented and ability to organize and prioritize workflow through the kitchen. 

6. Is respectful, courteous, and helpful to all guest and staff. 

7. Has Serve Safe certification or willingness to obtain Serve Safe Manager certificate within 30 days. 

8. Punctual and discipline to ensure optimal work performance. 

9. Ability to work a flexible schedule that includes nights, weekends, and holidays. 

10. Knowledge and skill using computer software to include Microsoft Office Suite and Outlook E-Mail. 

WORK PERFORMED: 

1. Create and prepare all pastry and dessert items required for daily operation. 

2. Prepare, clean, and organize ingredients for use in the kitchen. 

3. Maintain up to date knowledge about pastry arts and ingredients.

4. Sets up and maintains stock in pastry station. Keep desserts prepared on daily basis. Rotates and organizes desserts and stock in walk-in and dessert box.

5. Bakes breakfast for grill every other weekend and special holidays.

6. Bakes cookies daily for Men’s Grill and Cabana.

7. Helps and assists Chef with any other items needed.

8. Bakes specialty bread daily for ala carte service.

9. Updates recipe file on all new desserts and plate presentations.

10. Maintains quality and cost control.

11. Assists in any other duties delegated by The Executive Chef.

12. Informs Executive Chef and Executive Sous Chef of any product needs in a timely manner 

13. Ensures that presentations and plating are clean, organized and to specifications of Chef. 

14. Ensures that stations, kitchen, and walk-ins are organized at all times. 

PHYSICAL / MENTAL REQUIREMENTS: 

1. *May be required to lift and carry up to 50 pounds. 

2. *Requires occasional bending, lifting, stretching. 

3. *Must be able to stand for extended periods of time. 

REPORTS TO: Executive Chef 

BENEFITS:

1. Group medical insurance after two full months employment. 80% of employee Premium coverage paid by employer. 

2. Occupational life insurance, critical illness, short-term & long-term disability are also available as voluntary benefit option. 

3. Eligible to participate in Club sponsored 401 (k) retirement savings plan at the completion of 12 months at the beginning of each calendar quarter. 

4. Paid time off after one year of full-time employment. 

THIS JOB DESCRIPTION MAY NOT BE ALL INCLUSIVE AND EMPLOYEES ARE EXPECTED TO PERFORM ALL OTHER DUTIES AS ASSIGNED AND DIRECTED BY MANAGEMENT.  JOB DESCRIPTIONS AND DUTIES MAY BE MODIFIED WHEN DEEMED APPROPRIATE BY MANAGEMENT. 

*Denotes essential functions of the job.  This organization promotes an equal employment opportunity workplace which includes reasonable accommodation of otherwise qualified disabled applicants and employees.  Please see your manager should you have any questions about this policy or these job duties.