Pastry Chef

Pastry Chef

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

Job Summary

The Pastry Chef's responsibilities include preparing and presenting high-quality pastries, developing new dessert recipes, maintaining inventory and ingredient quality, and ensuring compliance with food safety regulations. The Pastry Chef will report to the Executive Chef and will work closely with kitchen colleagues to ensure the smooth operation of the pastry section and deliver exceptional customer satisfaction.

Key Duties & Responsibilities

Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Ensure that production is correctly executed and that products comply with the technical sheets. Collaborate with restaurant managers and culinary team to plan and develop recipes, menu considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu pricing. Ensure the quality levels within the Pastry department are up to standards and services. Maintain the budgeted target cost while providing costing of new menu items. Monitor stock level to reduce wastage. Responsible for leading, developing and mentoring a team of bakers to ensure a positive work environment. Provide rigorous management: controlling raw material stocks, especially in terms of their cost. As the person responsible for all kitchen produce, to coordinate the distribution of tasks amongst their teams ensuring that the work progresses as it should within the time available. Prepare all the menus in coordination with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times. Meets with customers after each service to get feedback and establish relationships. Reports to Executive Chef and Executive Sous Chef and communicates for daily planning VIPS, and special menu of the day. Maintain GSQ score and food cost. Implement the consistent delivery of superior customer service through the Customer Service Program. Ensure that the department creates a professional impression to customers and colleagues. Review and act upon customer feedback relevant to your areas of responsibility. This includes customer complaints and compliments. Manage through seasons of high and low occupancy related to staffing. Oversight of hotel amenities, all pastry and bakery functions. Always seeks market demand to establish new menu. Liaise with savory chef team for daily needs/issues. Take on additional tasks provided by the Executive Chef and Executive Sous Chef. Perform additional duties as assigned by the Executive Sous Chef or Executive Chef, or other members of the Management team.

Skills, Experience, & Educational Requirements

Professional qualification in the Culinary field. Minimum of 2 years of experience in a management position with a focus on pastry in a high-end, high-volume kitchen environment. Previous experience in a luxury hotel or resort, or a Michelin-starred establishment is an advantage. Strong technical skills in pastry (desserts, cakes, chocolate work, etc.), with a focus on consistency, creativity, and presentation. Ability to organize and manage the daily operations of the pastry section, ensuring efficient production. Ability to manage food costs, control waste, monitor stock levels, place orders, and ensure the efficient use of ingredients while maintaining high-quality standards. Ability to supervise, train, motivate, and develop pastry team members, delegate tasks effectively, and maintain a positive and professional working environment.

Benefits

Medical Insurance: 80% Employer-Covered (Full-Time, Year-Round Only) Dental, Vision, and Life Insurance: 100% Employer-Covered (Full-Time, Year-Round Only) 401(k) Program Participation: 4% Employer Match (Full-Time, Year-Round Only) 25 Days of Paid Time Off (Full-Time, Year-Round Only) Subsidized Colleague Housing Winter Season Pass Program: Ski Pass or Fitness Pass (Subject to Availability) Complimentary Transportation Complimentary Meals on Shift On-Property Discounts Across Food & Beverage, Wellness, and Retail Travel Discounts Across Kerzner Properties Worldwide

Physical Requirements

The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to: Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods Frequent bending, twisting, stooping, reaching, and pulling Lifting and carrying of loads weighing up to 30 pounds Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.