PASTRY CHEF

Job Description

Job Description

Are you a hospitality professional with experience in Pastryand have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a FULL-TIME Pastry Chef.

This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!

ABOUT FISHER ISLAND CLUB HOTEL & RESORT

Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do.

It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.

Summary:

The Pastry Chef’s primary responsibility is the management of the Pastry kitchen for Fisher Island Club, to ensure that the club’s high standards are achieved and maintained within budgetary limitations. The ideal candidate will be seen as an inspirational role model by his/her team members and is a top professional in the field with a passion for the culinary arts.

This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire pastry kitchen must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all of our external and internal members, guests and customers.

Nature and Scope:

• The incumbent reports directly to the Executive Chef. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation.

Duties and Responsibilities:

• Lead by example utilizing a “hands-on” approach to management.
• Establish and develop a highly motivated, pro-active kitchen team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Facilitate an environment in which team members are comfortable utilizing the open-door policy
• Hires, trains, supervises, schedules and evaluates the work of the culinary staff in the Pastry department
• Plans menus with Executive Chef for special occasions and events
• Schedules and coordinates the work of kitchen employees to assure that preparation is economical and technically correct and within budgeted labor cost goals
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall kitchen operation principles
• Develops standard recipes and techniques for pastry preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Responsible for daily/weekly and monthly inventory process which will establishes controls to minimize food and supply waste and misappropriation of product
• Hosts daily kitchen meetings and attends food and beverage staff and management meetings.
• Consults with the Executive Chef about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are consistently attained
• Interacts with applicable staff members to assure that food production consistently exceeds the expectations of members and guests
• Develop and maintain good communication and work relationships in all areas of the club
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner
• Recommends compensation rates and increases for kitchen staff
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Motivates, builds morale, and provides professional development opportunities for all kitchen staff including cross-training
• Periodically visits dining areas to welcome members and inquire about experience
• Hosts taste panels to assess feasibility of proposed menu items
• Reviews and approves product purchase specifications
• Maintains physical presence during times of high business volume
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains
• Liaise with government regulating agency i.e. Health Inspector as necessary

Minimum Qualifications:

• Bachelor’s degree in Culinary Arts and/or Hospitality Management degree and eight years pastry production and management experience; or
• Minimum of three to five years’ experience as a Pastry Chef in a medium size (250+ rooms) high volume luxury hotel or resort.

Knowledge, skills and abilities:

• Has the ability to taste all foods to assure correct preparation
• Experience demonstrating and implementing new pastry concepts and menus
• Demonstrated knowledge of beverage products and the ability to pair wines with desserts
• Track record of successfully managing food cost and inventory control
• Good computer skills to include spreadsheets, word processing and e-mail
• Working knowledge of inventory management systems
• Excellent knowledge of FDA and Florida Health Department Rules and Regulations

• Ability to verbally communicate with others in order to coach and lead
• Strong interpersonal, managerial and leadership skills required
• Strong organizational and time management skills required

• Ability to manage change effectively
• Ability to conceptualize the mission
• Clear, concise written and verbal communication skills
• Experience making presentations in front of groups
• Track record promoting an atmosphere of teamwork
• Experience communicating, training, and managing multi-lingual staffs
• Instill a guest service “can-do” attitude in all employees
• Experience training and developing employees with limited experience
• Coach employees how to resolve and de-escalate conflicts in a calm and organized manner
• Strong customer service and reasoning skills
• Strong and creative problem solving skills with exceptional detail in follow-up
• Strong budgetary, projections, and cost control skills
• Follow/enforce company policies and procedures
• Ability to quickly evaluate alternatives and decide on a plan of action
• Teach suggestive selling techniques

Attributes

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members

Working Conditions:

• Work is performed in a kitchen environment
• Ability to a flexible schedule to include nights, holidays, and weekends
• Ability to meet frequent deadlines

Indoor and outdoor, live animal and manual labor duties.

Equal Employment Opportunity - Drug free workplace