<h3>Job Description</h3>
Job Description
Rise + Roam is a modern craft bakery and cafe selling delicious pastries, coffee, and pizzas. We are looking for a full-time hourly AM Pastry Sous chef to join our team
Essential Duties and Responsibilities Production of desserts to include, pies/tarts, laminated doughs, breads, cookies etc.,
Job Requirements
<ul>
<li>Quick learner, able to take direction well.</li>
<li>Background in pastry baking.</li>
<li>Have availability to work early morning - 3 am , weekends, and holidays when needed.</li>
<li>Have the ability to accurately and efficiently multi task - measuring mixing and baking all at once..</li>
<li>Maintain a clean and correct uniform, knives, and tools appropriate for position.</li>
<li>Positive mindset and a passion for teamwork.</li>
</ul>
Company DescriptionWe are an award-winning, artisanal bakery and pizzeria committed to organic flours and quality ingredients. We craft breads, pastries, pizza, sandwiches, salads, our own small batch coffee roast and more! 
<h3>Company Description</h3>
We are an award-winning, artisanal bakery and pizzeria committed to organic flours and quality ingredients. We craft breads, pastries, pizza, sandwiches, salads, our own small batch coffee roast and more!

AM Pastry Sous Chef

<h3>Job Description</h3>
Job Description
Create Your Experience of a Lifetime!
Come work and play in the mountains!&nbsp; Whether it's your first time seeing&nbsp;the&nbsp;mountains, or&nbsp;you already call them home,&nbsp;joining our team means&nbsp;discovering (or re-discovering!) a passion for the outdoors while building&nbsp;lifelong connections with teammates and guests from&nbsp;around the world.
Join the Grand Teton Lodge Company for a&nbsp;season,&nbsp;or&nbsp;stay for a&nbsp;career at one/many of&nbsp;our 40+ resorts. From day one, you'll receive some of the highest&nbsp;compensation rates in the industry,&nbsp;free access to Grand Teton&nbsp;and&nbsp;Yellowstone National Parks, Employee housing, free activities, 40% retail discounts, the chance to grow through&nbsp;Epic Service - our leading training and development program, and wellness benefits to fuel your success.​
The&nbsp;Intermediate Cook (Baker/Pastry)&nbsp;is responsible for the opening, setting up, running and the closing of the bakery, in addition to ensuring the safety and cleanliness of the bakery are kept up to brand standards. This position prepares all baked and pastry goods to the specification of the chef, and is expected to follow standard recipes at all times.
Job Specifications:
<ul>
<li>Outlet:&nbsp;Jackson Lake Lodge
<ul>
<li>To learn more about our locations – visit&nbsp;Teton Employee - Our Properties&nbsp;</li>
</ul>
</li>
<li>Wage:&nbsp;$18.25&nbsp;/ hour + tips</li>
<li>Free Housing Provided</li>
<li>Shift &amp; Scheduling Specifics: Full Time</li>
<li>Skill Level:&nbsp;Intermediate</li>
</ul>
The “must haves” for this position include:
<ul>
<li>1&nbsp;year minimum pastry and baking experience</li>
<li>Strong culinary and knife skills</li>
<li>Knowledgeable of different breads, doughs, and pastries</li>
<li>Ability to lift and carry 40+ lbs</li>
</ul>
We prefer that you additionally have the following skills / experience, but it is not required:
<ul>
<li>Knowledge of different culinary trends</li>
<li>Culinary degree or certificate, or equivalent work experience</li>
<li>High volume baking and pastry</li>
</ul>
What’s In It For You?
<ul>
<li>FREE Housing (including linens and all utilities) or Full Hook-Up RV Sites</li>
<li>FREE WiFi (where available)</li>
<li>FREE National Park Pass to Grand Teton National Park and Yellowstone National Park</li>
<li>FREE Participation in guest activities: Horseback rides, kayak and boat rentals, lake cruises &amp; scenic raft tours, 200 miles of hiking trails and THE greatest perk ever – living in one of the most picturesque national parks!</li>
<li>FREE Recreation Program and complimentary use of Rec Halls, Employee Gyms (Climbing Wall at JLL) and watersports equipment.</li>
<li>$105/weekMeal Plan covers 3 meals/day in the employee cafeteria </li>
</ul>
&nbsp;We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education.&nbsp;Grand Teton Lodge Company offers an amazing place to live and work, as well as staff housing.&nbsp;<a href="http://www.vailresortscareers.com&amp;nbsp" target="_blank">www.vailresortscareers.com&amp;nbsp</a>;
The expected pay range is&nbsp;$18.25. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.&nbsp;
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID &nbsp;506314 Reference Date:&nbsp;12/11/2024&nbsp; Job Code Function:&nbsp;Back of House&nbsp;

Intermediate Baker/Pastry Chef

<h3>Job Description</h3>
What perks can you expect?:\n
<ul>
<li>Join an inclusive, global team and make life-long connections.&nbsp;</li>
</ul>
<ul>
<li>Enjoy free access to Pursuit attractions and 50% off for friends.&nbsp;</li>
</ul>
<ul>
<li>Get discounts on hotel stays, dining, and retail.&nbsp;</li>
</ul>
<ul>
<li>Access subsidized mental health and wellness resources.&nbsp;</li>
</ul>
<ul>
<li>Housing accommodations available.&nbsp;</li>
</ul>
\n\nWhat will be your daily pursuit?:\n
Your daily pursuit is crafting amazing pastries, pies, and desserts to satisfy our guests’ sweet tooth! 
\n\nWhat will your compensation be?:\n
$20.00/hour
\n\nWhen does this adventure begin?:\n
This role is posted for our spring/summer 2025 season!&nbsp;
\n\nWhat will you do in this job?:\n
<ul>
<li>Bake and create items for dining room, employee dining room, and coffee shop</li>
<li>Create pastry/dessert specials for sale in dining room and bar</li>
<li>Inventory and communicate with Chef and storekeeper to order all necessary recipe ingredients</li>
<li>Create prep lists and item pars for baking and pastry team</li>
<li>Create baking and pastry team schedule</li>
<li>Teaches and trains to advance skills of baking and pastry team</li>
<li>Ensure cleanliness and sanitation of baking and prep areas and equipment used by baking team</li>
<li>Keeps record of potential safety and maintenance issues and communicates details to supervisor</li>
<li>Assist as needed with set up of rooms for special events, meetings, conferences and banquets</li>
<li>Offers assistance to guests and teammates where needed</li>
<li>Be a utility player who can complete a variety of job duties</li>
</ul>
This job description describes at a high level what a Pastry Chef does, but no document can anticipate every single task, issue or project that could come up.&nbsp; We work as a team and believe that we succeed together – these job duties may change based on the needs of the team and company as a whole.
\n\nWhat skills and experience do you need for this job?:\n
<ul>
<li>2-3 years baking and pastry production experience required</li>
<li>Patisserie/Culinary degree or training preferred</li>
<li>Ability to accurately plan, cost, and manage food costs &amp; controls</li>
<li>Work-ethic and commitment to the team and guest is key</li>
<li>Be willing and able to work solo or as part of a team</li>
<li>Be committed to Safety First and the highest quality of cleaning &amp; sanitizing standards</li>
<li>Be organized with a great eye for detail</li>
<li>Be kind to others and always bring your best</li>
<li>Be a good communicator, always suggesting ideas and solutions</li>
<li>Be helpful and friendly, willing to go the extra mile</li>
<li>Be relaxed, flexible and able to handle a few curve balls</li>
<li>Be ready to have fun!</li>
</ul>
\n\nWhat will your work environment be like?:\n
Beautiful. You’ll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you’ll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park.&nbsp;
Fun. You'll be meeting team members from across the globe and get to participate in tons of team events.&nbsp;
Independent. You’ll spend your days in and around our amazing properties.&nbsp;&nbsp;
Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog.&nbsp;&nbsp;
Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) as required&nbsp;&nbsp;
We work as a team and believe that we succeed together – these job duties may change based on the needs of the team and company as a whole.&nbsp;
\n\nEEO:\n
Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics.&nbsp;&nbsp;&nbsp;
Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team!&nbsp;&nbsp;
We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can’t apply online or need accommodation during the application or hiring process, please contact our Talent &amp; Acquisition Team at <a href="mailto:ta@pursuitcollection.com" target="_blank">ta@pursuitcollection.com</a>.&nbsp;
We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.&nbsp;

Pastry Chef (Glacier NP)

<h3>Job Description</h3>
Job DescriptionWe 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.

Executive Pastry Chef - Cassique

<h3>Job Description</h3>
Job Description
Pastry Chef/Cake Decorator that must have at least 5 years experience. Must know how to work with Fondant, Buttercream, Whipped Cream, and how to work with Pastries.
Company DescriptionLong standing, well known bakery on the Island. 
<h3>Company Description</h3>
Long standing, well known bakery on the Island.

Pastry Chef/Cake Decorator

<h3>Job Description</h3>
Job Description
We are looking for a skilled and talented Pastry Sous Chef to join our La Tazza D'Oro team! Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes. The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations.
Job Summary:&nbsp;The Pastry Sous Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization.
Essential Job Functions:
· Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
· Assist with developing, implementing and maintaining new recipes, presentations and products.
· Assist the Pastry Chef with the coordination and directing of the pastry operation.
· Supervises the preparation and production of all baked goods
· Prepares specialty baked goods for in-house and catered events
· Inspect the quality of the ingredients and measure them for specific recipes
· Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc.
· Control the effective storage and stock levels, while always being cost-conscious
· Check quality of material and condition of equipment and devices used for baking
· Analyzes food costs and determines most cost-effective recipes while maintaining quality
· Identify staffing needs and help recruit and train personnel
· Provides training and guidance to pastry staff performing related work
· Ensure kitchen equipment is in good condition and meets all requirements
· Performs other duties as assigned to meet business needs
Supervisory Responsibilities:&nbsp;Supervises day-to-day activities; provides a “Hands On” approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.
Qualifications:&nbsp;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 accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:&nbsp;High School Diploma; Technical Culinary Program Degree with pastry emphasis preferred
Required Experience:
· Minimum 3 years prior experience as a Pastry Sous Chef
· Demonstrate strong pastry skills and operation
· 1-year prior inventory/cost control experience preferred
· Working knowledge of baking with ingredient limitations (gluten free, sugarless etc.)
· Must be fluent in English, fluent in Spanish is a plus · Must have Admin experience with computers
· Must be able to perform in a high-volume environment
Knowledge, Skills, &amp; Abilities:
<ul>
<li>Knowledge of supplies, equipment, and/or services ordering and inventory control.</li>
<li>Ability to understand complex instructions and material</li>
<li>Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.</li>
<li>Ability to supervise and train assigned staff.</li>
<li>Ability to handle multiple tasks and works well in environment with time constraints</li>
<li>Ability to analyze supplies costs and develop cost-effective procedures.</li>
<li>Ability to prepare routine administrative paperwork.</li>
<li>Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.</li>
<li>Ability to read, understand, follow, and enforce safety procedures.</li>
<li>Knowledge of food preparation and presentation methods, techniques, and quality standards.</li>
</ul>
Physical Requirements:&nbsp;While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
Work Conditions:&nbsp;May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects. Work surfaces may be slippery. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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 functions.
LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&amp;B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. 
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.Compensation Details
Compensation: Salary ($65,000.00 - 75,000.00) - based on experience
Benefits &amp; Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
Required Skills
Administrative Skills
Pastry Making
Pastry Knowledge
Pastry Equipment Use
Pastry Program Management
Manage a Pastry Department

Pastry Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
ALL ROADS LEAD TO YOU...
Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
 
THE ROLE...
 As the Dual Property Pastry Chef for Kingstide and Post House, you will lead our pastry team to create and develop pastries. Simply put, you’re passionate about sweets and you always have been. You'll be in charge of creating and executing our restaurants dessert offerings and ensuring that your pastry cooks are as excited about diligently creating them as you.
 
MAIN DUTIES
<ul>
<li>You will be in charge of expertly crafting a dessert menu, fitting with the concepts of Kingstide and Post House while partnering with both Executive Chefs, Culinary Director, and Culinary Director of Pastry on fit with the menu.</li>
<li>While you’re excited to have talented pastry cook’s working with you, you recognize the importance of consistency in the kitchen, so you’ll prepare detailed recipe cards and ensure that your team uses them every time.</li>
<li>You love to help develop future pastry chefs, so you’ll share inspiration and ideas with your team to motivate, teach and maintain a positive culture.</li>
<li>You know that communication is key to a successful pastry program; because of that you are receptive to feedback and making changes to your recipes, and always communicate freely with the other chef’s to ensure things are jiving.</li>
<li>Maintain a clean and sanitary work station, adhering to all DHEC regulations; this includes tables, shelves, walls, ovens, pastry/dessert equipment and refrigeration equipment.</li>
<li>Promptly report all product shortages, equipment problems or food quality issues to Executive Chef.</li>
<li>Participate in all scheduled employee meetings, offering suggestions for improvement.</li>
<li>Ensure that the guest experience is the number one goal, at the end of all we do.</li>
<li>Coordinating, driving and dropping off pastry deliveries multiple times a week from Kingstide to Post House. </li>
</ul>
Requirements:
WHAT TO EXPECT. IN THE KITCHEN &amp; ON THE LINE…
Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week.
 
REQUIREMENTS FOR SUCCESS
<ul>
<li>Proven experience as a successful Pastry Chef.</li>
<li>3+ years of experience in a pastry kitchen handling preparation and cooking.</li>
<li>Strong attention to detail </li>
<li>Creative with a problem-solving approach</li>
<li>Strong leadership and communication skills</li>
<li>Extensive knowledge of food preparation, sanitation principles, baking techniques and nutrition.</li>
<li>Must be able to have reliable transportation to drop off and pick up pastry deliveries multiple times per week.</li>
<li>Must be available to work early in the mornings, including before 5am. </li>
<li>Must be available to work days, nights, weekends and holidays.</li>
</ul>
 
AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
 
The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Dual Property Pastry Chef

<h3>Job Description</h3>
Job DescriptionDescription:
ALL ROADS LEAD TO YOU...
Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
 
YOU ARE...
A successful REGIONAL EXECUTIVE PASTRY CHEF have 4+ years' experience in desserts while managing production and a-la-carte service in an upscale yet approachable food focused environment. You are passionate about making "sweet" dishes and engaging in the local community to procure the highest quality product. As the Regional Executive Pastry Chef for Northwest Arkansas you are passionate about people, product, and experience and not afraid to roll-up your sleeves to get the job done while overseeing up to 8 locations.
 
The Regional Executive Pastry Chef for Northwest Arkansas encourages staff development and promotes a positive experience for staff and guests that go above and beyond. As an ambassador for Indigo Road, you’ll look after a variety of kitchens and bring a high-level understanding of delivering multi-unit experiences while maintaining the integrity of culture and company values.
 
MAIN DUTIES
<ul>
<li>Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness</li>
<li>Oversee, maintain and manage food and service quality</li>
<li>Assess, implement and manage service standards by ensuring consistency across operational procedures</li>
<li>Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions</li>
<li>Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH)</li>
<li>Forecast financial trends to control labor, food and beverage cost</li>
<li>Partner with General Manager and Culinary Director of Pastry to ensure a positive and collaborative environment</li>
<li>Lead by example and set the tone for health, safety and cleanliness throughout the properties</li>
<li>Travel between restaurants in Northwest Arkansas </li>
</ul>
Requirements:
WHAT TO EXPECT. IN THE KITCHEN &amp; ON THE LINE…
Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week.
 
AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
 
The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Regional Executive Pastry Chef

<h3>Job Description</h3>
Job Description
Location: University of Pittsburgh
<ul>
<li>We are hiring immediately for a full time PASTRY CHEF position.</li>
<li>Address: 3990 Fifth Avenue, Pittsburgh, PA 15213 Note: online applications accepted only.</li>
<li>Schedule: Full time schedule. Days and&nbsp;hours may vary. More details upon interview.</li>
<li>Requirement: Baking experience is a must.</li>
<li>Pay Range:&nbsp; $22.00 per hour to&nbsp;$25.00&nbsp;per hour.</li>
</ul>
We Make Applying Easy!&nbsp; Want to apply to this job via text messaging?&nbsp; Text JOB to 75000 and search requisition ID number 1460779.&nbsp;
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:&nbsp;<a href="http://olivia.paradox.ai/moSkg" target="_blank">http://olivia.paradox.ai/moSkg</a>
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!
Job Summary
 Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: 
<ul>
<li>Supervises the daily production and distribution of all pastries, desserts and baked goods. </li>
<li>Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs. </li>
<li>Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures. </li>
<li>Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations. </li>
<li>Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. </li>
<li>Helps plan and implement seasonal menus. </li>
<li>Orders and maintains pastry supplies and products to ensure appropriate inventory levels. </li>
<li>Performs other duties as assigned. </li>
</ul>
The Benefits
We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits:
<ul>
<li>Opportunities for Training and Development</li>
<li>Retirement Plan</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li>
</ul>
 In addition, full-time positions also offer the following benefits to associates:
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/AD</li>
<li>Disability Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely,&nbsp;click here&nbsp;for information on additional company-provided time off benefits.
Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. &nbsp;Business needs may vary from year to year.
Our Commitment to Diversity and Inclusion 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; &nbsp;
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.&nbsp;
Applications are accepted on an ongoing basis.&nbsp;
Chartwells Higher Ed maintains a drug-free workplace.&nbsp;

PASTRY CHEF (FULL TIME)

<h3>Job Description</h3>
Job DescriptionDescription:
Job Title: Pastry Sous Chef FLSA: Non-Exempt
Department: Culinary Reports to: Executive Pastry Chef
Customary Days: Sunday through Saturday 
Customary Hours: Varies to include evenings, holidays, and extended hours as business requires.
 
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>
Compensation and Benefits:
Hourly Wage Range: $27.00 - $33.00 per hour, based on experience.
 
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.
 
Diversity, Equity, Inclusion &amp; Accessibility at Blue Plate
At Blue Plate, We Care More — and that means creating a workplace where everyone feels respected, valued, and empowered. Our hiring practices focus on equity and potential, and we partner with diverse communities to ensure opportunities are accessible to all. From onboarding to growth, we offer tailored support and inclusive development programs. We welcome candidates from all backgrounds to help us create memorable food and service experiences — together, we go beyond to make a difference.
 
Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

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