Pastry Chef

Position type: Full Time – health benefits after 1 year and 1456 hours worked. Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours. Requirements Minimum of 21 years of age. Two years baking experience / four years hands on professional kitchen environment. Out of the box thinking, originality. Ability to create unique locally inspired desserts and pastry’s. Experience in creating or elevating existing pastry program. Ability to cost and properly write recipes. Able to begin shift at 3am when necessary. Good listening, and written and English verbal communication skills. Ability to handle tight deadlines and maintain composure under stress. Ability to understand restaurant trends and execute accordingly. A current Food Handler's permit is required within 14 days of hire. Self‑motivated: can find work to do without constant supervision. Able to maintain a positive mental attitude. Physical Requirements Constant standing and walking. Occasional pushing, pulling, bending, reaching, lifting and stooping, stair climbing. Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision. The position requires the ability to use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Able to safely lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Complete responsibility of Pastry & Bakery department – including development, costing/pricing, quality, and execution. Creativity to design new and unique menu items to attract customers; crafting and creating new and exciting ideas. Knowledge of how baking ingredients work together and how they can be used in creative ways. Follow written production area guidelines for quality, value, service and cleanliness. Leadership skills to manage the pastry effort and staff in a kitchen, including hiring and motivating team in a high‑stress environment. Communicates daily with Executive Chef, Sous Chef, and Line Leads for updates, changes and revisions to existing contracts. Assists the Executive Chef, Sous Chef, and Head of Purchasing in purchasing, receiving and inventory of all kitchen items. Time management skills to deliver orders on schedule and avoiding wasting food. Conducts daily walk‑through of all pastry related walk‑in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation. Help enforce internal security, suggest improvements to managers. Identify problems and recommend solutions to the Management Team. Physical strength and stamina to spend long hours standing and performing repetitive motions. Communicate to the Executive Chef and/or Head of Purchasing when you need supplies for baking projects. Ordering and maintaining pastry supply pars. Know how to rotate, prepare, and store food. Properly handle storage and movement of product to work area. Clean as you go. Maintain cleanliness of counters, appliances and equipment. Wear a clean uniform and maintain a clean, well‑groomed, neat appearance. Help control waste, labor and food costs. Identify problems and recommend solutions to the supervisor. Help enforce internal security, suggest improvements to managers. Read and understand B.E.O. sheets. Position Type and Expected Hours of Work This is a variable‑hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice. #J-18808-Ljbffr