<h3>Job Description</h3>
Job Description
Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&amp;T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space.
Job Specific
<ul>
<li>Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties</li>
<li>Administers and ensures adherence to departmental guidelines, policies and procedures</li>
<li>Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements</li>
<li>Supervises/performs kitchen opening and closing operations</li>
<li>Supervises/assists food handlers in the preparation and production of all hot and cold food items</li>
<li>Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility</li>
<li>Ensures that all raw food ingredients are received and stored in the proper manner</li>
<li>Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times</li>
<li>Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met</li>
<li>Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards</li>
<li>Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order</li>
<li>Reports all equipment maintenance needs to Engineering</li>
<li>Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards</li>
<li>Follows New Hire Training and onboarding program in accordance with hotel policy</li>
<li>Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes</li>
<li>Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel</li>
<li>Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events</li>
<li>Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same</li>
<li>Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities</li>
<li>Other duties as assigned</li>
</ul>
General
<ul>
<li>Promotes and applies teamwork skills at all times</li>
<li>Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance</li>
<li>Is polite, friendly, and helpful to guests, management and fellow employees</li>
<li>Executes emergency procedures in accordance with hotel standards</li>
<li>Complies with required safety regulations and procedures</li>
<li>Attends appropriate hotel meetings and training sessions</li>
<li>Maintains cleanliness and excellent condition of equipment and work area</li>
<li>Complies with hotel standards, policies and rules</li>
<li>Recycles whenever possible</li>
<li>Remains current with hotel information and changes</li>
<li>Complies with hotel uniform and grooming standards</li>
</ul>
Loews Hotels &amp; Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Pastry Sous Chef

<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

<h3>Job Description</h3>
Job Description
**FULL AND PART-TIME POSITIONS AVAILABLE**
**MUST HAVE MORNING/DAYTIME AVAILABILITY**
<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 For full- time employees 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

Assistant Pastry Chef

<h3>Job Description</h3>
Job Description
Overview
History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. 
This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center.
The Pastry Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced.
 
Salary: DOE
 
ESSENTIAL DUTIES &amp; RESPONSIBILITIES 
<ol>
<li>Demonstrate extensive knowledge of all pastry stations throughout the kitchen. </li>
<li>Oversee proper training of staff.</li>
<li>Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment.</li>
<li>Communicate with the Pastry Chef to discuss daily production, ordering and culinary operations.</li>
<li>Check food products daily for quality and freshness.</li>
<li>Monitor correct preparation of all food products.</li>
<li>Monitor all refrigeration and dry storage for proper handling a rotation.</li>
<li>Monitor incoming food product to ensure quality, freshness and integrity.</li>
<li>Assist in working all stations as needed to maintain smooth operation.</li>
<li>Work with the pastry team and Executive Pastry Chef in menu development.</li>
<li>Assist other departments as business volumes and staff levels demand.</li>
<li>Resolve food quality concerns immediately.</li>
<li>Make chef/manager aware of guest’s comments, open communication and hand over shift operational details.</li>
<li>Lead staff in the absence of the executive Pastry Chef ensuring that operations are adhering to the company standard. </li>
<li>In charge of ordering and managing appropriate stock levels, in a sustainable manner. </li>
<li>Must lead and develop the team in techniques and with positive coaching.</li>
<li>Perform other duties as assigned. </li>
</ol>
QUALIFICATIONS
KNOWLEDGE 
Extensive Knowledge of a large variety of pastries, desserts and an ability to develop new menu items.
 Working knowledge is attained through education and work experience prior to current position.
SKILLS AND ABILITIES
Must have a positive, self-motivated and professional attitude.
Pleasant nature and ability to multitask.
 Must be able to work all pastry areas.
Excellent communication skills, both written and oral.
Ability to work flexible shifts (evenings and weekends).
SUPERVISION
Position functions semi-autonomously. Position directly supervises ten employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION/ EXPERIENCE
Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration.
LICENSES/CERTIFICATIONS
ServSafe Manager Certification
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.
 Be able to kneel, bend, and stand for extended periods.
Able to lift 50 pounds. 
Work in a hot and steamy environment. 
UNIFORM REQUIREMENT
 Black pants and black non slip shoes. 
 Chef jackets, hat, and aprons will be provided. 
 Employees are responsible for maintaining a clean/crisp looking uniform.
 
At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

<h3>Job Description</h3>
Job Description
The Aielli Group is seeking a talented and passionate Assistant Pastry Chef to join our culinary team. The ideal candidate will have a strong background in pastry preparation and a creative flair for baking. 
Job Description 
-Assistant Pastry Chef efficiently and consistently produce the highest quality menu items. They take full ownership for the team's daily preparation and execution of food items in their station. 
-Assistant Pastry Chef cooks follow recipes, procedures and presentation standards consistently to ensure the best possible product is produced and executed. 
-Assistant Pastry Chef are team players that assist one another and work with the service team to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences.
Experience 
Previous Pastry Experience Required. 
Essential Functions
-Ensures quality by properly rotating perishable and non-perishable products. 
-Helps maintain food cost by limiting kitchen waste and through the efficient use of all products. 
-Sets up station according to restaurant guidelines. 
-Prepares all food items consistently and as directed in a sanitary and timely manner. 
-Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant. 
-Performs regular line checks. 
-Observes and tests food to determine if cooked properly. 
-Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job. 
-Restocks all items as needed throughout shift. 
-Must maintain a clean, sanitary and organized work environment. 
-Has understanding and knowledge of how to properly use and maintain all equipment in station. 
-Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. 
-Substitutes for or assists other cooks during rush periods or as needed. 
-Communicates any product or other issues to Chef and team immediately. 
-Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time. 
Required Skills &amp; Requirements
-Ability to execute professional cooking and service standards. 
-Proficient knife handling and sharpening skills. 
-Understanding and knowledge of safety, sanitation and food handling procedures. 
-Previous prep or line cook experience. 
-Basic English language and professional communications skills are required. 
-Requires attention to detail in completing tasks. 
-Ability to actively listen- giving full attention, understanding, asking questions as appropriate. 
-Ability to accept feedback and work calmly and effectively under pressure. 
-Ability to take direction and to work in a team environment. 
-Must have problem solving abilities, time management skills and be self-motivated. 
-Commitment to quality service, and food and beverage knowledge. 
-Ability to physically handle knives and other sharp, heavy or potentially dangerous items. 
-Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. 
-Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment. 
-This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes. 
-Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water. 
-Regular exposure to conditions that could lead to minor injuries such as cuts and burns. 
-Must be able to work efficiently in a limited space. 
 Benefits:
- Health Insurance 
- Vision 
- Dental 
- 401(k) 
- Life Insurance 
- PTO 
- Employee Discount 
- Paid Weekly 
- Opportunities for professional development and training. - A positive and creative work environment. 
Compensation: 
-Competitive pay based on experience.
We look forward to discovering how your unique skills and experience can enhance our team!

<h3>Job Description</h3>
Job DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021.&nbsp; &nbsp;&nbsp; This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel.&nbsp;&nbsp; This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef.&nbsp;As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc.&nbsp;&nbsp;This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

<h3>Job Description</h3>
Job Description
Join Our Team as a Pastry Sous Chef!
We're seeking a dynamic individual to fill the role of Pastry Sous Chef! In this position, you'll play a pivotal role in managing and organizing our Pastry department, overseeing daily operations, and fostering a vibrant team culture in our corporate dining setting.
What We Offer:
<ul>
<li>Compensation: $58,000 - $70,000</li>
<li>Work-Life Balance: Enjoy a Monday-Friday schedule with no nights, weekends, or holidays!</li>
<li>Generous Benefits:
<ul>
<li>2 weeks of Paid Time Off</li>
<li>12 Paid Holidays Off</li>
<li>Medical, Dental, and Vision Insurance</li>
<li>Life Insurance</li>
<li>401k plan</li>
<li>Complimentary meals while on shift</li>
</ul>
</li>
</ul>
Essential Functions&nbsp;
<ol>
<li>Oversee the preparation and production of a wide variety of pastries, cakes, cookies, pies, and bread, following both traditional and modern recipes.</li>
<li>Ensure operational consistency and compliance with all legal requirements, including HACCP, food safety, health &amp; safety, allergens, and OSHA standards.</li>
<li>Oversee, lead, and train bakery staff while also supporting other managers in supervising the broader team.</li>
<li>Maintain accurate display menus and food cards in coordination with the management team.</li>
<li>Provide daily summary reports to the management team and Culinary personnel.</li>
<li>Monitor staff attendance and address any issues related to illness, absenteeism, or time-off requests.</li>
<li>Address and report any ongoing issues related to equipment, cleanliness, or operational inefficiencies.</li>
<li>Conduct regular meetings with Culinary personnel to address delays, issues, and feedback.</li>
<li>Manage all aspects of pastry operations to ensure client and guest satisfaction.</li>
<li>Implement efficiency improvements to checklists, service, and overall operations.</li>
<li>Ensure all records are accurately maintained and organized, reporting any issues to the management team promptly.</li>
<li>Continuously seek opportunities to streamline and enhance daily pastry operations.</li>
</ol>
Knowledge &amp; Skills&nbsp;
<ol>
<li>Proven experience as Pastry Chef, baker or relevant role</li>
<li>Great attention to detail and creativity</li>
<li>Willingness to replenish professional knowledge</li>
<li>In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition</li>
<li>Working knowledge of baking with ingredient limitations (pastries that are gluten free, vegan, etc.)</li>
<li>Strong verbal communication and leadership skills</li>
<li>Strong organizational skills</li>
<li>Strong multi-tasking skills</li>
<li>Sense of urgency and time management skills</li>
<li>Ability to problem solve and think critically</li>
<li>Prioritizing multi-assignments with time sensitivity&nbsp;</li>
<li>Ability to delegate, to work under pressure, and adjust to a diverse working environment.</li>
<li>Strong computer literacy skills (Google Suite, Microsoft Suite, etc.)</li>
<li>Knowledge of standard kitchen safety, sanitation, and food handling, local regulations including HACCP, food safety, health &amp; safety, COSHH, allergens</li>
</ol>
&nbsp;
Education &amp; Work Experience&nbsp;
<ol>
<li>Minimum 3 years in similar role</li>
<li>Must possess a strong understanding and knowledge of food and corporate kitchens.</li>
<li>Certificate in culinary arts, pastry-making, baking or relevant field</li>
<li>Experience managing a team&nbsp;</li>
</ol>
Requirements:
<ul>
<li>Must possess and maintain an active Food Handler’s Certificate.</li>
<li>Maintain a neat appearance in clean uniforms and appropriate personal protective equipment (PPE).</li>
<li>A fundamental understanding of food handling and sanitation practice is required.</li>
<li>Must have and maintain authorization to work in the US</li>
</ul>
Physical Demands:
<ul>
<li>Physical Stamina: Standing, walking, and lifting required for job tasks.</li>
<li>Visual Acuity: Ability to perceive and adjust to various visual demands.</li>
</ul>
If you're a skilled pastry professional with a commitment to excellence and a drive for continuous improvement, we invite you to apply for this exciting opportunity to lead our pastry department to new heights of success. Join us and be part of a dynamic culinary team dedicated to delivering exceptional experiences to our guests. Apply now!
 &nbsp;
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ykVYm7yLjy

<h3>Job Description</h3>
Job Description
Pay:&nbsp;$18.00 - $21.00 per hour
 
Job Summary
We are seeking a talented and creative Cake Decorator/Artist to join our team. The ideal candidate will have a passion for baking and decorating cakes. As a Cake Decorator, you will be responsible for creating visually appealing cakes that meet customer specifications while maintaining high standards of quality and presentation. This role requires experience in the food industry, particularly in cake decorating and culinary skills.
 
Job Type: Full-time
Pay: $18.00 - $21.00 per hour
Expected hours: 40 per week
Schedule:
<ul>
<li>Early Morning Shifts</li>
<li>Weekend Shifts</li>
<li>Holidays</li>
</ul>
 
Responsibilities
<ul>
<li>Decorate cakes according to customer orders and specifications, utilizing various techniques and styles.</li>
<li>Collaborate with customers to design custom cakes for special occasions, ensuring their vision is realized - including wedding cakes, birthday cakes, fondant cakes, cupcakes, etc.</li>
<li>Prepare and bake cake bases, fillings, and frostings as needed.</li>
<li>Maintain cleanliness and organization of the kitchen and decorating area in compliance with food safety standards</li>
<li>Assist in inventory management by monitoring necessary supplies</li>
<li>Provide exceptional customer service by addressing inquiries and resolving any issues related to cake orders</li>
<li>Stay updated on current trends in cake decorating to bring fresh ideas to the team</li>
</ul>
 
Requirements
<ul>
<li>Proven 3 year experience in cake decorating, with a strong portfolio showcasing your work.</li>
<li>Background in culinary arts or food production</li>
<li>Knowledge of food handling practices and safety regulations within a kitchen environment</li>
<li>Excellent customer service skills with the ability to communicate effectively with clients</li>
<li>Strong attention to detail and creativity in designing unique cake decorations</li>
<li>Ability to work efficiently under pressure while meeting deadlines</li>
<li>Previous experience in a bakery setting is required</li>
<li>Must have up-to-date food handling certifications, manager certification is a plus!</li>
</ul>
Join our team and bring your passion for cake decorating to life!
 
Benefits: Employee discount
Compensation Package: Hourly pay
Job Type: Full-time
Benefits: Employee discount
Work Location: In person

Pastry Chef/Cake Decorator

<h3>Job Description</h3>
Job Description
We are a new bakery in the South End looking for an assistant pastry chef to join our team. The main job function is laminating dough and shaping Viennoiserie products in the afternoon to be proofed overnight for an early morning bakeoff. After mastering the basics you'll have a lot of freedom in terms of what specials you'd like to make, and we'll support you with ingredients and special equipment.&nbsp;You&nbsp;must&nbsp;have experience laminating dough and working with a dough sheeter for this role.&nbsp;&nbsp;Most of the job functions will be performed&nbsp;after&nbsp;hours in the evening, from approximately 3-10pm.&nbsp;
Responsibilities:
<ul>
<li>Mix detrempe and laminate croissant dough according to various folding techniques&nbsp;</li>
<li>Sheet and label finished dough</li>
<li>Shape dough into the required shapes to meet par counts for the following morning.&nbsp;</li>
<li>Identify potential issues with dough before proofing&nbsp;</li>
<li>Make bicolor products and take advantage of unique ingredients</li>
<li>Maintain an inventory of finished products and raw materials&nbsp;</li>
</ul>
Qualifications:
<ul>
<li>2 years working in a pastry production kitchen</li>
<li>Ability to work alone or mostly alone and stay on-task&nbsp;</li>
<li>Work cleanly&nbsp;</li>
<li>Ability to help out during the morning bake-off occasionally when other employees are sick or on vacation&nbsp;</li>
</ul>

<h3>Job Description</h3>
Join the Kalahari Experience 
At Kalahari Resorts &amp; Conventions, our Promise is simple: Lead with Love. We care deeply for our guests, associates, and communities—treating people like family and creating spaces where everyone feels valued.
 
Now Hiring: Executive Pastry Chef
In this role, you’ll lead and oversee all aspects of high-volume pastry production within our state-of-the-art pastry kitchen, fully redesigned in 2019. This key leadership role requires a passionate culinary professional with exceptional expertise in creating diverse, innovative, and visually stunning pastries and desserts, &amp; breads that meet the highest standards of quality and consistency. As a leader, you’ll bring our Promise to life—supporting associates, inspiring teamwork, and delivering unforgettable guest experiences.
 
What You’ll Do:
<ul>
<li>Manage, train, and support the growth of a talented pastry team of about 20 members.</li>
<li>Ensure quality, consistency, and presentation standards.</li>
<li>Collaborate with culinary leadership to enhance the guest experience.</li>
</ul>
 
 
What We’re Looking For:
<ul>
<li>4 to 5+ years of experience in a high-volume/fine dining/Banquet/Pastry production kitchen, ideally within a hotel or resort setting.</li>
<li>Must have a minimum of 3+ years’ previous supervisory experience with organizing and scheduling employees to maximize efficiency.</li>
<li>Extensive experience across multiple disciplines of pastry arts, including production, cake design, artisan breads, sugar artistry, and more.</li>
<li>A leadership style rooted in collaboration, respect, and service to others</li>
</ul>
 
 
Why Kalahari?
<ul>
<li>Career growth with promotion from within</li>
<li>Comprehensive benefits (401k, health, vision, dental)</li>
<li>Discounts, perks, and education assistance</li>
</ul>
 
 
Be part of something extraordinary. Apply today and help us Lead with Love.
Kalahari Resorts &amp; Conventions is an Equal Opportunity Employer.
 
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