<h3>Job Description</h3>
Job DescriptionDescription:
Are you passionate about creating stunning pastries and desserts that transform events into unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork bring every event to life? If so, then Blue Plate is where you belong!
 
Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As a Pastry Sous Chef, you will play a vital role in creating and executing high-quality pastries and desserts. Your leadership and expertise will ensure seamless execution, from production to final presentation, maintaining the highest standards of quality, creativity, and service.
 
Essential Functions:
<ul>
<li>Arrive Ready: Show up on time, dressed in accordance with our Back of House Dress Code Policy, prepared to lead and support high-volume pastry production with precision.</li>
<li>Get Your Assignment: Check in with the Executive Pastry Chef to confirm daily production tasks, event details, menu specifications, and any special dietary considerations.</li>
<li>Lead the Team: Supervise and support pastry staff, assign tasks, and ensure all team members are properly dressed and equipped for service.</li>
<li>Master the Menu and Flow: Conduct a pre-shift briefing to review the day’s production schedule, event requirements, plating styles, and any special requests to ensure seamless execution.</li>
<li>Set Up for Success: Direct kitchen setup and ensure all necessary ingredients, tools, and supplies are prepped and organized for efficient pastry production.</li>
<li>Oversee Pastry Production: Supervise the preparation and baking of all pastries, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.</li>
<li>Coordinate with Event Teams: Work closely with the Executive Pastry Chef, Event Supervisor, and Culinary Team to ensure desserts are plated and served according to event specifications and timelines.</li>
<li>Practice Safe Food Handling: Enforce proper food handling, storage, and sanitation practices to maintain compliance with health and safety regulations.</li>
<li>Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling, storage of leftover items, and adherence to sanitation guidelines.</li>
<li>Coach and Lead: Provide training, mentorship, and feedback to pastry team members, holding them accountable for quality and performance standards.</li>
<li>Monitor Staffing and Budget: Assist in managing labor efficiency while maintaining service quality and adhering to budgetary guidelines.</li>
<li>Track Attendance and Performance: Monitor staff sign-in/out times and overall performance, ensuring accurate documentation and adherence to scheduled hours.</li>
<li>Complete Shift Documentation: Maintain production records and performance notes, submitting necessary paperwork to management as required.</li>
<li>Support the Production Kitchen: Assist with kitchen production based on business demands, including off-premises event execution when needed.</li>
<li>Engage in Team Development: Participate in hiring, training, performance evaluations, and corrective action as necessary to build a strong pastry team.</li>
<li>Attend Meetings: Be present for department meetings to support planning and execution.</li>
<li>Perform Other Duties: Carry out additional tasks as assigned by management to support pastry operations and event success.</li>
</ul>
Requirements:
Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.
<ul>
<li>Certification in Pastry Arts or comparable professional experience.</li>
<li>Degree in Culinary Arts or Baking &amp; Pastry, a plus.</li>
<li>Minimum of 2 years of professional pastry kitchen experience in a high-volume or catering environment.</li>
<li>Experience in leadership, management, or supervisory roles, a plus.</li>
<li>Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain within 90 days of hire.</li>
</ul>
Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.</li>
<li>Exceptional pastry skills with a strong eye for detail and presentation.</li>
<li>Impeccable service standards and commitment to quality.</li>
<li>Proven leadership abilities, with the capacity to mentor and guide pastry team members to achieve outstanding results.</li>
<li>Strong problem-solving skills with the ability to make quick, effective decisions in a fast-paced, high-pressure kitchen environment.</li>
<li>Excellent organizational skills, with the ability to prioritize and manage multiple tasks and deadlines effectively.</li>
<li>Ability to collaborate cross-functionally with chefs, event supervisors, and service teams to ensure seamless execution.</li>
</ul>
 
Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability
required.
<ul>
<li>Proficiency in English (reading, writing, and speaking) is required.</li>
<li>Bilingual skills are a plus.</li>
</ul>
 
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. 
<ul>
<li>While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.</li>
<li>The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.</li>
<li>Regularly required to lift and/or move up to 60 lbs.</li>
<li>Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.</li>
</ul>
 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>May work in extreme heat and cold (non-weather and weather).</li>
<li>May work in wet conditions (non-weather and weather).</li>
<li>Noise level is low to moderate.</li>
<li>Will work near moving or mechanical parts.</li>
</ul>
 
Benefits Overview
At Blue Plate Catering, we live our core values: Happy, Joyful &amp; Fun; We Care More; Humbly Confident; Genuine &amp; Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels
valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.
 
DEIA at Blue Plate:
At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive.
 
We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone.
 
From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts.
 
Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued.
 
We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference.
 
Blue Plate Catering complies with all applicable federal, state, and local laws governing nondiscrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Pastry Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Are you looking for a career with premium benefits and the potential for growth? Many employees start just expecting a paycheck but end up with a rewarding career. 
Our private, members-only fine dining Club in the heart of Clayton seeks team-oriented Assistant Pastry Chef. We have created something special, a better place to work and grow. So, you’ll feel comfortable and confident serving our region’s most interesting and accomplished citizens, visiting dignitaries &amp; celebrities from cities all over the world. The Saint Louis Club is a private dining club located in Clayton. Helmed by executive Chef Mathieu Lefevbre, we offer the chance to prove yourself at a premier dining establishment right here in the region.
 
This position will be located inside the Centene Building in Clayton MO.
 
We are looking to fill the following positions:
FULL/PART TIME Pastry Assistant
BANQUET Pastry Assistant
 
Full-time employees (30+ hours per week) receive incredible benefits. Part-time employees’ benefits are marked with a (*).
· Medical, Dental &amp; Vision Insurance
· Paid Time Off
· Holiday Bonus*
· Free Meals*
· Free Parking*
· Term Life Insurance
· Short Term Disability
· Company Matching 401(k)
· Hiring Bonus*
Requirements:
QUALIFICATIONS
· One year kitchen experience
· Knowledge of food safety
· Strong knife skills
· Can take constructive criticism
· Can work weekends and holidays
 
We look for applicants who display dependability, a great work ethic and the ability to work in a team setting. If you have these attributes and are ready to show your skills in our kitchen, fill out the two assessments on the following pages to proceed with your application.

Assistant Pastry Chef

<h3>Job Description</h3>
Job Description
Responsible for assisting the Executive Pastry Chef with the day-to-day preparing of desserts, pastry, bread, and bakery items for the clubhouse restaurants, banquets and events, and snack bar areas. Responsible for the quality of pastry and bakery foods produced adhering to recipes, while maintaining an impeccable cleanliness and sanitation in designated work areas. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can do attitude, especially when under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food.
Essential Functions
<ul>
<li>Oversee production and assist with the preparation of pastry and bakery department in Clubhouse.</li>
<li>Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.</li>
<li>Responsible for food receiving or storage and proper handling of all food items. </li>
<li>Ensure that food comes out simultaneously, in high quality and in a timely fashion.</li>
<li>Works at a fast pace with attention to safety and works with basic kitchen equipment.</li>
<li>Sets up stations with limited supervision and executes at a high level of expertise. </li>
<li>Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner. </li>
<li>Knowledge, understanding, and compliance of policies and procedures, daily memorandums, chemical labels, and other instructions. </li>
<li>Maintains a methodically organized work station and food production. </li>
<li>Possesses openness and willingness to learn in the spirit of continuous improvement.</li>
<li>Tasting of the food and make the necessary corrections to recipe spec.</li>
<li>Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.</li>
<li>Responsible for BEO, event preparation all banquet, restaurant, snack bars and in-home catering functions.</li>
<li>Create and revise all basic recipes with Executive Pastry Chef and Executive Chef.</li>
<li>Act as liaison with restaurant / club managers and serving staffs.</li>
<li>Monitor forecasts to minimize waste and spoilage and proper ordering.</li>
<li>Arrange and organize culinary staff for outside catering and buffet attendance.</li>
<li>Provide recipes, training, and experience to all staff to adhere to the quality standards.</li>
<li>Ensure all stations are properly set prior to service and make the necessary corrections if needed.</li>
<li>Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.</li>
<li>Ensure good customer relations are maintained at all times, in particular when working in the public areas of the club.</li>
<li>Ensure compliance with club rules, policies, and procedures.</li>
<li>Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.</li>
<li>Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.</li>
<li>Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests</li>
<li>Plan, manage, and monitor work, communicating, coaching staff, and building relationships.</li>
<li>Punctuality and a good attendance record are expected.</li>
<li>Works with the Pastry Chef and other culinary staff to ensure all goals of the kitchen are met in a collaborative manner, with a positive attitude and communicates well with both the culinary and service teams.</li>
<li>Assists other staff as needed.</li>
<li>Assists other production areas when time permits.</li>
<li>Perform any other duties and/or tasks assigned by management.</li>
</ul>
 
Knowledge, skills and abilities 
<ul>
<li>Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. </li>
<li>Knowledge of all kitchen equipment operations. </li>
<li>Ability to read, write, and understand English to carry out duties within the kitchen setting. </li>
<li>Ability to perform basic/intermediate math skills. </li>
<li>Ability to establish and maintain an effective working relationship with management, staff, and members. </li>
<li>Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.</li>
<li>Respond to members in a courteous and friendly manner.</li>
<li>Must possess excellent interpersonal and conflict resolution skills. </li>
<li>Must possess excellent written and verbal communication skills. </li>
<li>Must possess excellent organizational skills and coordinate and complete tasks with limited supervision. </li>
<li>Must be a detail-oriented individual and possess time management skills.</li>
<li>Must maintain high performance standards.</li>
<li>Ability to deal with routine changes often. </li>
<li>Ability to work in a fast paced environment.</li>
<li>Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. </li>
<li>Able to work under hot and stressful conditions.</li>
<li>Ability to use sense of smell, taste, touch, and sound. </li>
<li>Eye/hand coordination and manual dexterity.</li>
<li>Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.</li>
<li>Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. </li>
<li>Ability to work directly with the members and banquet catering team managers to ensure members satisfaction. </li>
</ul>
 
Education and experience
<ul>
<li>High school education or equivalent required. </li>
<li>Culinary or apprenticeship program preferred.</li>
<li>Relevant experience in a high quality, high volume, and multi-unit operations preferred. </li>
<li>Two years pastry cook or line cook experience preferred.</li>
<li>Food Safety Training required.</li>
</ul>
Apply on our website at: 
<a href="https://quailridgecc.applicantpro.com/jobs/" target="_blank">https://quailridgecc.applicantpro.com/jobs/</a>
<a href="http://www.quailridgecc.com/" target="_blank">http://www.quailridgecc.com/</a>
Drug Free Workplace
We participate in E-Verify
 Job Posted by ApplicantPro

<h3>Job Description</h3>
Job Description 
<ul>
<li>Work-Life balance - all Kneaders Bakery &amp; Cafe locations are closed every Sunday &amp; are closed on Thanksgiving Day &amp; Christmas every year. </li>
<li>Free meal provided during each shift worked as well as generous food &amp; retail discounts provided too. </li>
<li>Health benefits to support health &amp; wellness (we also offer pet insurance for your 4-legged family members).</li>
<li>Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry &amp; bread baking Kneaders has many career development paths available.</li>
<li>Hourly wage plus the opportunity to earn tips on each shift</li>
</ul>
If this sparks your interest, read below to learn about the person Kneaders is currently looking for.
 
Kneaders Bakery &amp; Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community &amp; as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, &amp; muffins all made with honest, whole ingredients. 
A successful Pastry Chef at Kneaders Bakery &amp; Cafe must possess: 
<ul>
<li>Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries &amp; baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more &amp; the ability to stand, lift, and mix is what our Pastry Chefs do every day. </li>
<li>The ability to work through change &amp; be able to be flexible all while keeping a close eye on what's cooking! </li>
<li>A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! </li>
</ul>
A successful Pastry Chef at Kneaders Bakery &amp; Cafe need to be qualified with: 
<ul>
<li>1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!)</li>
<li>Attentiveness to compliance with local, state, &amp; federal regulations for food handler &amp; sanitation standards. </li>
<li> Formal baking/pastry education is a bonus; however, it is not a requirement for this position. </li>
</ul>
Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery &amp; Cafe.
If this person is YOU, start your journey today &amp; complete your application! 
 Job Posted by ApplicantPro

<h3>Job Description</h3>
Job Description
Philadelphia Country Club is currently seeking enthusiastic, self-motivated individuals to join our team as an Assistant Pastry Chef. 
The ideal Assistant Pastry Chef candidate is a forward-thinking and creative individual with at least 2 years of experience and/or education as a Pastry Chef. This role operates in a high-energy environment to create memorable experiences for our members and their families and guests by preparing pastries, cakes, pies, desserts, and baked goods for the Club. This role is to assistant our Executive Pastry Chef who responsible for all pastry production used for the Club's restaurants and banquet functions to achieve optimal operation and assure that Member expectations and Club financial goals are attained. 
Essential Functions &amp; Responsibilities:
<ul>
<li>Prepares and / or decorates pastries, cakes, pies, deserts, breads and baked goods for the Club and Club events. Develops and tries new recipes and techniques for pastry production which help to assure consistent high quality. Ensures that ingredients are prepared fresh and is of the highest quality. </li>
<li>Responsible for maintaining food quality and consistency, proper safety and sanitation procedures, and overall culinary department performance, particularly with respect to all banquets and a la carte service. </li>
<li>Determines food requirements as to quantity and quality so that all products are utilized properly.</li>
<li>Establishes controls to minimize food and supply waste. </li>
<li>Upholds the highest operational and Member service standards. </li>
<li>Other duties, as assigned.</li>
</ul>
Job Requirements:
<ul>
<li>Culinary training focusing on baking and a minimum of two (2) years' experience as a Pastry Chef or Cook; or equivalent combination of education and experience. </li>
<li>Is certified and will remain certified through the Department of Health in food safety. </li>
<li>Well organized and self-directed individual with strong leadership skills to aid through problem solving situations. </li>
<li>Applicants must have a combination of education and experience that provides the required knowledge, skills, and abilities. </li>
<li>Must have a flexible schedule with the ability to work irregular hours, day, evening, weekends, and holidays. </li>
<li>The employee frequently lifts, carries, or otherwise moves objects weighing up to 50 pounds and will spend over 4 hours daily standing or walking. Depending on the requirements of the event, this role may be performed indoors or outdoors. </li>
<li>Must meet PCC standards for uniform, grooming, and hygiene.</li>
</ul>
Summary of Benefits:
<ul>
<li>Flexible scheduling </li>
<li>Competitive pay </li>
<li>Free golf on Mondays + employee discounts </li>
<li>Opportunities for Growth and advancement </li>
<li>401(k) with company match </li>
<li>Daily complementary meals </li>
<li>Employee engagement activities and events</li>
</ul>
About Philadelphia Country Club: Philadelphia Country Club, located just outside of Philadelphia in the heart of the Gladwyne, merges traditional and modern family values. PCC is the finest private club for families in the Philadelphia region and offers activities for everyone who steps foot onto its 300-acre property. The campus includes an expansive clubhouse, 27 holes of golf including the championship Spring Mill Course and the nine-hole Centennial Course. We have a variety of dining options including four dining rooms, an outdoor Terrace overlooking the Spring Mill course, and varied event spaces including an elegant Ballroom ready to welcome up to 400 guests. Our motivation is creating memorable experiences for our members and their families. Our staff takes initiative, acts with integrity, pride, honor &amp; respect for all. We work together as a team to uphold and build upon our standards.
 Job Posted by ApplicantPro

<h3>Job Description</h3>
Job Description
Position Title: Executive Pastry Chef
Reports To: VP of Operations
Salary: $86,500 to $110,000
Other Forms of Compensation: ​​​​​​​
a vision for creating remarkable events
FOOD FIRST. INSPIRED BY INGREDIENTS. GREAT SERVICE.
Our Approach
Since 1986, Occasions Caterers is a full service catering firm located in Washington DC and had built its premier reputation for flawless execution of elegant events. The Occasions’ team works closely with our clients to design, customize and create remarkable events.
We have grown in size but maintain a boutique approach with a focus on custom menus, creative décor, expert planning and gracious service. We craft experiences through food, design and hospitality to reﬂect our clients unique style, taste and vision. 
Come join our team of inspired professionals and be a part of the unmatched scope of knowledge, resources and relationships to produce events that exceed our clients expectation and delight in every way.
Job Summary
Working as an Executive Pastry Chef, you are responsible for the preparation, production and ordering for the pastry department. You are responsible for handling, preparation and storing perishable products. You will adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management to include hiring, counseling, coaching and development. 
Key Responsibilities: • Prepares, produces and orders for the pastry department • High volume pastry production for large off premise events Luxury Catering experience • Oversee pastry department • Menu innovation • Handles, prepares and stores perishable products • Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production
Preferred Qualifications: • Culinary degree is preferred • Minimum 6 years related experience in upscale, high volume in hotel and/or catering operations • Ability to demonstrate creative and quality driven pastry skills • Must have good food knowledge and recognition of quality product • Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation • Excellent overall computer skills with proficiency in Microsoft Office • Knowledge of safe and sanitary food handling principles • ServSafe of Department of Health certification a plus
Apply to Occasions Caterers today!
Occasions Caterers&nbsp;is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.&nbsp;We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Req ID:1404282
Occasions&nbsp;
Gina Barbish&nbsp;

Executive Pastry Chef

<h3>Job Description</h3>
Job DescriptionLooking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food, and join our Back of House Prep team, to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities: 
<ul>
<li>Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation &amp; safety regulations/requirements.</li>
<li>Actively develop skillset and drive growth.</li>
<li>Impact restaurant profitability by minimizing waste and using recipe guidance.</li>
<li>Ensure Back of House facilities are maintained.</li>
<li>Represent, support, and protect the brand.</li>
</ul>
 Responsibilities: Menu Development 
<ul>
<li>Partner with Executive Chef in coordinating new menu item line station assignments.</li>
<li>Maintain new menu recipe documentation at restaurant level.</li>
<li>Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.</li>
</ul>
Quality Standards 
<ul>
<li>Work with Executive Chef on food quality.</li>
<li>Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique.</li>
<li>Understand - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance.</li>
<li>Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify.</li>
</ul>
Operations 
<ul>
<li>Ensure adherence to operating systems, procedures, and standards.</li>
<li>Ensure all company specifications are followed.</li>
<li>Maintain strict adherence to proper food safety and sanitation procedures.</li>
<li>Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents.</li>
<li>Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.</li>
</ul>
Qualifications: 
<ul>
<li>Minimum 1 year experience in a high-volume restaurant</li>
<li>High-level organizational skills with multi-tasking capabilities</li>
<li>Ability to adapt to changing priorities and manage workloads with minimum direction.</li>
<li>High attention to detail and follow through.</li>
<li>Dependable, reliable, and highly motivated</li>
<li>Ability to communicate effectively in English.</li>
<li>Able to work 10-hour plus shifts.</li>
<li>Able to stand, sit or walk for extended periods of time.</li>
<li>Able to grasp, lift and/or carry up to 50 lbs. as needed.</li>
<li>Finger/hand dexterity to operate kitchen machinery and knives.</li>
<li>Able to withstand changes in temperature, occasional smoke, steam, and heat.</li>
<li>Able to work in a confined area.</li>
<li>Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.</li>
</ul>

Pastry Chef / Assistant

<h3>Job Description</h3>
Job Description
As a Zuma Head Pastry Chef, you are responsible for leading the pastry team in creating and delivering exceptional desserts and baked goods that meet the highest standards of quality and presentation. You will be responsible for overseeing all pastry operations, developing innovative menu items, and ensuring compliance with food safety regulations.
Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection.
Life at Zuma
At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values:
Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do
Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
Embrace the Energy - we bring passion and positivity to everything we do
Main Duties
Your key responsibilities will include:
<ul>
<li>Develop and maintain a seasonal pastry menu that reflects Zuma's culinary philosophy, emphasizing fresh, high-quality ingredients and innovative flavor combinations</li>
<li>Supervise and mentor pastry staff, including pastry sous chefs, and pastry cooks, to ensure consistency, teamwork, and adherence to culinary standards</li>
<li>Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics</li>
<li>Conduct regular pastry menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma</li>
<li>Train, mentor, and develop the pastry team, including creating and implementing a promotion plan</li>
<li>Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels</li>
<li>Manage pastry inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies</li>
</ul>
What We Look For
Our ideal candidate embodies our values and the following:
<ul>
<li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li>
<li>A natural team player who is at home working in sync with a large team</li>
<li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li>
<li>3+ years Head Pastry Chef experience or Executive Pastry Chef in a high-volume restaurant or hospitality establishment</li>
<li>Culinary degree or equivalent certification with a specialization in pastry arts</li>
<li>Must hold a valid health and safety certification as required by local regulations</li>
<li>Exceptional pastry skills, with a strong knowledge of various baking and dessert-making techniques</li>
<li>Ability to work flexible hours, including evenings, weekends, and holidays, as required</li>
</ul>
Benefits
We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. &nbsp;
As part of our team, you’ll enjoy:
<ul>
<li>World-Class training, designed to inspire and educate</li>
<li>Global opportunities, experience hospitality around the globe with our five incredible brands</li>
<li>Health Benefits:&nbsp;Comprehensive Medical, Dental, and Vision insurance to ensure your well-being.</li>
<li>Family Meals are shared daily</li>
<li>Rewards &amp; Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li>
<li>Staff discount,&nbsp;enjoy exclusive discounts across the Azumi group, worldwide!</li>
</ul>
Our Commitment to Inclusivity
We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.&nbsp;
Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage.&nbsp;
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Head Pastry Chef

<h3>Job Description</h3>
Job Description 
We are hiring an experienced and passionate Executive Pastry Chef at the Cassique clubhouse, part of the Kiawah Island Club.
Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available. 
Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.
Qualifications for the position are:
<ul>
<li>3+ years of fine dining pastry chef experience including the management of a team</li>
<li>A passion, creativity and drive for cuisine and modern industry trends</li>
<li>Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries as well as plated desserts</li>
<li>Track record of successful banquet operations</li>
<li>Willingness to replenish professional knowledge and continued learning</li>
<li>Comfortable and proactive with dish and technique experimentation </li>
<li>Must be able to work weekends, holidays, and be flexible with shifts</li>
<li>Excellent communication skills to effectively interact with staff, members, and vendors</li>
</ul>
 The perfect candidates will be responsible for the following, among other duties:
<ul>
<li>Project a passion for cuisine and quality that inspire the team, always leading by example</li>
<li>Menu designing and recipe creation for Voysey’s and the Living room Dessert menu, keeping within our modern European steakhouse concept.</li>
<li>Collaboration with the Chef team on writing and planning of menus, banquets, holidays, or other special events</li>
<li>Provide training, supervision, and professional development for all pastry staff, ensuring personal growth and proper execution are achieved.</li>
<li>Participate in the cooking process from production to execution as well as plating when needed.</li>
<li>Maintaining the pastry team’s organization, product inventory and kitchen maintenance. </li>
<li>Preforming cost analysis for pastry offerings to keep within budget</li>
<li>Communicating efficiently with the chef team as well as the FOH management team</li>
<li>Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere</li>
<li>Work closely with the FOH team to encourage learning and staff engagement</li>
</ul>
In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Kiawah Island, SC 29455. 
Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays.
*Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

<h3>Job Description</h3>
Job Description
The Pastry Chef (Patissier) is primarily responsible for creating pastries, baking breads, and making layer cakes and pies by hand. The Pastry Chef is required to begin work very early in the morning in order to provide freshly-made, eye-catching, and delicious products. In order to do so, the Pastry Chef is very creative and is highly skilled in the baking process. He/She knows what tools to use to achieve consistently outstanding results. In addition, the Pastry Chef may manage junior kitchen staff members and ensures that the kitchen remains clean, safe, and organized. The Pastry Chef may also perform administrative duties such as preparing budgets and ordering pastry-making supplies. Serving in a mentor’s role, the Pastry Chef is expected to supervise apprentices and teach coursework relevant to the trade. Please note:
<ul>
<li>If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates.</li>
<li>If advanced to the next stage of the hiring process, you may be asked to fill out a longer application.</li>
</ul>
COMPENSATION
<ul>
<li>Depends upon Skills and Experience</li>
</ul>
RESPONSIBILITIES
<ul>
<li>Culinary ability and creativity</li>
<li>Attention to detail</li>
<li>Customer facing skills</li>
<li>Stamina</li>
<li>Organizational skills</li>
<li>Food safety training/experience</li>
<li>Willingness to mentor others</li>
</ul>
QUALIFICATIONS&nbsp; &nbsp;&nbsp;
<ul>
<li>Able to lift 50 pounds to waist level</li>
<li>Neat, clean, and professional appearance</li>
<li>Helpful attitude and friendly demeanor</li>
<li>Three years baking experience minimum</li>
<li>Management/Supervisory/Mentor experience required</li>
<li>Fluent English-speaking and writing skills</li>
</ul>
BENEFITS&nbsp;&nbsp;
<ul>
<li>To Be Determined</li>
</ul>

574 pastry-chef Jobs