<h3>Job Description</h3>
Job Description
Anthony Scotto Restaurants is currently looking for a&nbsp;Pastry Chef&nbsp;for one of our Fine Dining restaurants.
At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe.
All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs.
______
Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. Our trained Pastry Chefs work side by side with our Executive Chefs to develop a dessert menu that perfectly complements our menu and the concept of the restaurant. We are looking for artistic and innovative innovated individuals to elevate the visual and culinary appeal of our desserts.&nbsp; The goal is to enhance customer satisfaction so that we can maintain and expand our clientele.
The ideal candidates have a minimum of 3 years of culinary experience in a fine dining, high-volume restaurant. 
UNPARALLELED COMPENSATION &amp; BENEFITS
<ul>
<li>Industry-leading salaries</li>
<li>Revenue based quarterly bonuses- Our success is your success!</li>
<li>United Health Care Oxford - medical Insurance with company contribution</li>
<li>Dental and Vision Insurance</li>
<li>401K</li>
<li>Paid Time Off</li>
</ul>
HIGH LEVEL OF RESPONSIBILITY
We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. 
Additional responsibilities include but are not limited to:
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Create new and exciting desserts to renew our menus and engage the interest of customers
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Check the quality of material and condition of equipment and devices used for cooking
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Guide and motivate pastry assistants and bakers to work more efficiently
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Identify staffing needs and help recruit and train personnel
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintain a lean and orderly cooking station and adhere to health and safety standards 
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Recruit and train new kitchen employees to meet restaurant and kitchen standards.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Create schedules for kitchen employees and evaluate their performance.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Adhere to and implement sanitation regulations and safety regulations.
HAVE YOUR VOICE HEARD:
Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously.
QUALIFICATIONS:
<ul>
<li>Bachelor’s degree in the culinary arts</li>
<li>Food Protection Certificate</li>
<li>Proven experience in a fine dining establishment</li>
<li>Ability to manage an entire kitchen.</li>
<li>Budgeting skills to control costs</li>
<li>Incredible food preparation abilities</li>
<li>Ability to handle multiple tasks at once.</li>
<li>Deep knowledge of fine dining and industry leading trends</li>
<li>Impeccable time management skills</li>
<li>Creative menu knowledge and development skills</li>
</ul>
Anthony Scotto is a proud Equal Opportunity Employer.
More details about Anthony Scotto Restaurants can be found by visiting <a href="https://www.anthonyscottorestaurants.com/" target="_blank">https://www.anthonyscottorestaurants.com/</a>

Pastry Chef

<h3>Job Description</h3>
Job Description
Located in the picturesque town of Washington, Virginia.
30 minutes from Culpeper, Front Royal, and Warrenton, Virginia 40 minutes from Gainesville and Stephen City, Virginia Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.
Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits.
Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais &amp; Chateaux.
Why join our team:
We offer:
<ul>
<li>Health, vision and dental insurance (full time employees)</li>
<li>Paid time off (Full time employees)</li>
<li>401(k) retirement plan with match</li>
<li>On-the-job training</li>
<li>Employee education allowance</li>
<li>Advancement potential</li>
<li>Flexible schedules</li>
<li>Employee appreciation events</li>
<li>Complimentary uniforms</li>
<li>Delicious “family” meals daily prepared by the chefs</li>
<li>Referral bonuses</li>
<li>Competitive pay</li>
</ul>
<a href="http://www.theinnatlittlewashington.com" target="_blank">www.theinnatlittlewashington.com</a>
The role of the Pastry Chef is to plan, organize, control, and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, breads, and plated desserts while ensuring superior quality and consistency. The Pastry Chef is also responsible for the preparation, baking and finishing of all breads, breakfast vennoiserie, cookies and other specified baked goods in accordance with departmental quality standards and specifications.&nbsp; They are required to plan, prep, set up and prepare quality products in all areas of the pastry/kitchen to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams in accordance with departmental quality standards and specifications.&nbsp;
ESSENTIAL FUNCTIONS
<ul>
<li>Directs the production and ordering of all baked goods and pastry items in required volume and establishes quality standards.&nbsp; Supervises all Inn at Little Washington pastry personnel through guiding, counseling, and training them in the proper performance of their duties.&nbsp;</li>
<li>Orders all raw materials needed to maintain production of required volume.&nbsp;</li>
<li>Originates recipes and issues recipes to pastry chef de parties while ensuring that they are followed directly.&nbsp; Minimizes waste and inspects all raw materials to ensure quality standards are met.&nbsp;</li>
<li>Maintains the pastry department and its equipment in a clean, sanitary, and fully operational condition.&nbsp; Implements established safety policies and ensures they are followed.&nbsp;</li>
<li>Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers.</li>
<li>Coordinate the selection, training, development, and evaluation of employees and managers in the Inn at Little Washington pastry department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.</li>
<li>Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.</li>
<li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li>
<li>Communication with maintenance and stewarding about any mechanical or repair need and all needed sanitation/organization related to the pastry kitchen on a daily basis.</li>
<li>Ongoing consultation with Chef de Cuisine on general assessment and growth of the brigade and creation of SOPs as needed to ensure positive staffing and team-oriented success.</li>
<li>Costing, tracking, record-keeping, and creation/implementation of such for menus, events, and other functions.</li>
<li>Oversight of execution and implementation of menu and dish development.</li>
<li>Working pass for dinner service nightly as required.</li>
<li>Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance, as well as the cleanliness and organization of the kitchen.</li>
<li>Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.</li>
<li>Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.</li>
<li>Maintain and strictly abide by state sanitation/health regulations and hotel requirements.</li>
<li>Meet with Head Chefs, Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.</li>
<li>Strong kitchen and leadership skills with a proven ability to coach staff.</li>
<li>Sees coaching and developing others as an important part of the job.</li>
<li>Address disharmony or conflict in the team; create a no-blame culture.</li>
<li>Create a learning environment where learning is respected and attended.</li>
<li>Encourage and build mutual trust, respect, and cooperation among team members.</li>
<li>Encourage employees to come up with operational innovations.</li>
<li>Supervising workers to ensure compliance with occupational, health, and safety standards.</li>
<li>Develop workable solutions to solve routine department and guest-related problems.</li>
<li>Apply good judgment, able to bend a rule for a guest to create an excellent experience.</li>
<li>Introduce efficiencies that are measurable and make a positive impact on the operation.</li>
<li>React quickly and effectively to unplanned operational needs, while remaining calm under pressure.&nbsp; </li>
<li>Accept the need for flexibility and respond to evolving circumstances.</li>
<li>Results oriented and tackles unforeseen problems constructively.</li>
<li>Positively manage facial expressions, gestures and physical impact of self when communicating.</li>
<li>Ability to handle multiple tasks and prioritize workload in a deadline-driven and demanding environment.</li>
<li>Other duties, as assigned.</li>
</ul>
QUALIFICATIONS
<ul>
<li>Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.</li>
<li>Thorough understanding and execution of all fundamental baking and pastry techniques. </li>
<li>Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests.</li>
<li>Dynamic leadership ability to train staff and oversee pastry department. </li>
<li>Positive attitude and welcoming demeanor; approachability for culinary team members.</li>
<li>Ability to order product as needed for operations.</li>
<li>Strong sense of product knowledge for ordering and educating staff. </li>
<li>Manager Serve Safe certification.</li>
<li>Strong sense of urgency.</li>
<li>Expertise in product identification and use. </li>
<li>Eagerness to continue to improve and grow culinary operations.</li>
<li>Following guidance and direction from senior management effectively, efficiently, and appropriately.</li>
</ul>
Desirable
<ul>
<li>Minimum of 5 years professional experience cooking, preferably at a Michelin level</li>
<li>Management and leadership experience in a fine dining BOH/culinary setting.</li>
<li>Associate’s degree in Baking &amp; Pastry.</li>
<li>Bilingual in Spanish and English</li>
</ul>
SKILLS:
<ul>
<li>Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.</li>
<li>Strong communication skills and practices.</li>
<li>Ability to problem solve and react quickly to any issues which arise during a shift.</li>
<li>Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.</li>
<li>Ability to problem solve and react quickly to any issues which arise during a shift.</li>
<li>Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.</li>
<li>Independent desire to continue to improve and push forward the standards of excellence within the kitchen.</li>
<li>Well-developed palette and sense of Chef Patrick’s culinary vision and perspective on food.</li>
</ul>
PHYSICAL DEMANDS
<ul>
<li>Ability to lift 50 lbs.</li>
<li>Ability to stand for long periods of time (8-10 hours consistently).</li>
<li>Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. </li>
<li>Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).</li>
</ul>
**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

<h3>Job Description</h3>
Job Description
Job title: Pastry Chef
Reports to: Executive Chef
Pay rate: $20.00 to $23.50 DOE
Position type: Full Time – health benefits after 1 year and 1456 hours worked.
Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life &amp; Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.
Minimum Requirements:
<ul>
<li>Minimum of 21 years of age.</li>
<li>Two years baking experience / four years hands on professional kitchen environment.</li>
<li>Out of the box thinking, originality. </li>
<li>Ability to create unique locally inspired desserts and pastry's.</li>
<li>Experience in creating or elevating existing pastry program. </li>
<li>Ability to cost and properly write recipes.</li>
<li>Able to begin shift at 3am when necessary. </li>
<li>Good listening, and written and English verbal communication skills.</li>
<li>Ability to handle tight deadlines and maintain composure under stress.</li>
<li>Ability to understand restaurant trends and execute accordingly. </li>
<li>A current Food Handler's permit is required within 14 days of hire.</li>
<li>Self-motivated: can find work to do without constant supervision.</li>
<li>Able to maintain a positive mental attitude. </li>
</ul>

Physical Requirements
<ul>
<li>Constant standing and walking.</li>
<li>Occasional pushing, pulling, bending, reaching, lifting and stooping, stair climbing.</li>
<li>Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision. The position requires the ability o use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.</li>
<li>Able to safely lift 50 pounds.</li>
</ul>
Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Complete responsibility of Pastry &amp; Bakery department – including development, costing/pricing, quality, and execution.</li>
<li>Creativity to design new and unique menu items to attract customers; crafting and creating new and exciting ideas.</li>
<li>Knowledge of how baking ingredients work together and how they can be used in creative ways. Follow written production area guidelines for quality, value, service and cleanliness.</li>
<li>Leadership skills to manage the pastry effort and staff in a kitchen, including hiring and motivating team in a high-stress environment.</li>
<li>Communicates daily with Executive Chef, Sous Chef, and Line Leads for updates, changes and revisions to existing contracts.</li>
<li>Assists the Executive Chef, Sous Chef, and Head of Purchasing in purchasing, receiving and inventory of all kitchen items.</li>
<li>Time management skills to deliver orders on schedule and avoiding wasting food.</li>
<li>Conducts daily walk-through of all pastry related walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation. </li>
<li>Help enforce internal security, suggest improvements to managers. Identify problems and recommend solutions to the Management Team.</li>
<li>Physical strength and stamina to spend long hours standing and performing repetitive motions.</li>
<li>Communicate to the Executive Chef and/or Head of Purchasing when you need supplies for baking projects. </li>
<li>Ordering and maintaining pastry supply pars.</li>
<li>Know how to rotate, prepare, and store food.</li>
<li>Properly handle storage and movement of product to work area.</li>
<li>Clean as you go. Maintain cleanliness of counters, appliances and equipment.</li>
<li>Wear a clean uniform and maintain a clean, well-groomed, neat appearance.</li>
<li>Help control waste, labor and food costs. </li>
<li>Identify problems and recommend solutions to the supervisor.</li>
<li>Help enforce internal security, suggest improvements to managers.</li>
<li>Read and understand B.E.O. sheets.</li>
</ul>

Position Type and Expected Hours of Work: This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.
Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

<h3>Job Description</h3>
Job Description
Pastry Chef Wanted: Bring Your Pastry Expertise to a Stunning Wine Country Destination! 
Are You a Talented Pastry Chef Ready to Elevate Desserts to the Next Level? Join Ponte Winery and craft exquisite pastries that complement our award-winning wines. 
Location: Ponte Winery, Temecula, CA 
About Our Company: 
Surrounded by rolling vineyards and lush gardens, Ponte Winery is a stunning retreat in the heart of Temecula Wine Country. Known for our warm hospitality, exceptional wines, and refined dining experiences, we take pride in offering a memorable escape from city life. 
Position Summary: 
The Pastry Chef ensures the quality, consistency, and presentation of all pastry and dessert items that exceed guests’ expectations while aligning with Ponte Winery’s culinary standards. 
As our Pastry Chef, you’ll be responsible for creating elegant pastries that enhance our restaurant, other outlets and special events. Your expertise in flavor, technique, and presentation will ensure our desserts are as memorable as our wines. 
Compensation: $69,000 annually 
Schedule: 
<ul>
<li>Full-time, Open schedule</li>
<li>Must be able to work weekends and holidays.</li>
</ul>
Benefits Per Company Plan Details: 
<ul>
<li>Medical, Dental, Vision </li>
<li>401k Matching Plan</li>
<li>Life Insurance</li>
<li>Hospital Confinement Plan</li>
<li>Pet Insurance</li>
<li>3 Weeks of PTO </li>
<li>2 paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays</li>
</ul>
*The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits* 
Essential Duties and Responsibilities: 
Operational Leadership 
<ul>
<li>Take charge of the pastry kitchen in the absence of the Executive Chef.</li>
<li>Uphold Ponte Winery’s values and service standards in every aspect of pastry production.</li>
<li>Ensure the highest level of sanitation and cleanliness in the pastry kitchen and surrounding areas.</li>
<li>Oversee the maintenance and proper handling of all pastry equipment.</li>
<li>Adhere to Ponte Winery’s environmental and sustainability initiatives.</li>
</ul>
Menu Development &amp; Quality Control 
<ul>
<li>Collaborate with the Executive Chef, Food &amp; Beverage Manager, and Restaurant Manager to design, plan, and cost out dessert menus for both restaurant and banquet operations, ensuring quality, consistency, and efficiency.</li>
<li>Ensure all desserts align with Ponte Winery’s culinary vision and maintain exceptional quality standards.</li>
</ul>
Team Development &amp; Training 
<ul>
<li>Train, develop, and oversee all pastry cooks and stewards in proper techniques and kitchen best practices.</li>
<li>Provide mentorship and support to foster a collaborative and high-performing pastry team.</li>
</ul>
Inventory &amp; Cost Management 
<ul>
<li>Maintain food and labor cost goals in line with company standards.</li>
<li>Source high-quality ingredients from company-approved vendors while maintaining cost-effectiveness.</li>
<li>Monitor daily inventory of pastry ingredients and supplies, ensuring optimal stock levels.</li>
</ul>
Knowledge, Skills, and Abilities: 
<ul>
<li>Minimum five years of experience in a leadership role within a pastry kitchen at a high-end restaurant, hotel, or similar venue.</li>
<li>Strong leadership abilities with a passion for mentorship and team development.</li>
<li>Ability to create innovative, high-quality desserts that complement Ponte Winery’s culinary vision.</li>
<li>Expertise in menu development, including seasonal and wine-pairing desserts.</li>
<li>Extensive knowledge of ingredient sourcing, purchasing, receiving, storage, and inventory management.</li>
<li>Strong financial acumen with the ability to maintain food and labor costs within acceptable limits.</li>
<li>Comprehensive understanding of federal, state, and local food sanitation regulations.</li>
<li>Exceptional attention to detail and commitment to excellence.</li>
<li>Background in pastry training and staff development.</li>
<li>Ability to make sound decisions in a fast-paced environment.</li>
<li>Must be able to work weekends and holidays.</li>
<li>Excellent guest interaction skills to enhance the overall dining experience.</li>
<li>Proficiency in Microsoft Word and Excel.</li>
</ul>
Company Standards: 
<ul>
<li>Understand and embody the Ponte Values and Service Standards.</li>
<li>Ensure the safety of guests and associates at all times.</li>
<li>Follow the environmental sustainability standards set by the company.</li>
<li>Treat all associates and guests with professionalism and respect.</li>
<li>Exhibit integrity (honesty and truthfulness) in all aspects of work.</li>
<li>Perform any other duties as required by your Manager.</li>
</ul>

PASTRY CHEF

<h3>Job Description</h3>
Job Description
Overview
&nbsp;Capital City Club Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for a Full-time Assistant Pastry Chef. The position includes full-time hours, health vision, life, dental insurance, and 401(k) with a company match.&nbsp;
The ideal individual is creative, career-oriented, well organized, works with cleanliness and sanitation procedures, and excels in a team environment.&nbsp; The operation is considered high volume/fine dining&nbsp;with different styles of culinary operations available for development.&nbsp;
Job Summary 
Assist the Executive Pastry Chef and/or Executive Chef to consistently maintain quality output from the pastry department. Our Pastry Kitchen is a great environment for creative freedom&nbsp;and growth.
Key Responsibilities
<ul>
<li>Hires, trains, supervises, schedules and evaluates assistant pastry personnel.</li>
<li>Plans, prepares and decorates special pastry items as necessary.</li>
<li>Approves the requisitioning of all products and supplies needed for the bakery.</li>
<li>Always maintain highest professional food quality and sanitation standards in the bakeshop, including those for personal hygiene.</li>
<li>Establish controls to minimize food and supply waste and theft.</li>
<li>Develops bakeshop recipes and techniques for pastry production, which help to assure consistent high quality.</li>
<li>Exercise portion control standards over bake shop items.</li>
<li>Assist in the development and monitoring of budget for bakeshop, takes corrective action when necessary.</li>
<li>Communicates with executive chef, sous chefs, and catering department to ensure proper production output.</li>
<li>Oversee all dessert plating for club functions, dining rooms, and special events.</li>
<li>Any other duties as assigned by Executive Chef, or Club House Manager</li>
<li>Recruit, train, and manage a skilled pastry team, fostering a collaborative and productive work environment.</li>
<li>Ensure all offerings reflect seasonal ingredients and cater to the preferences of the club’s members and guests.</li>
<li>Safeguards all pastry shop employees by implementing training to increase</li>
</ul>
Preferred Qualifications
<ul>
<li>Proven experience as an Executive Pastry Chef or similar role in a luxury hospitality setting.</li>
<li>Culinary degree or equivalent certification, specializing in pastry and baking.</li>
<li>Strong knowledge of pastry techniques, baking processes, and plated dessert artistry.</li>
<li>Ability to manage a team and work collaboratively with other departments.</li>
<li>Proficiency in managing budgets, costs, and inventory.</li>
<li>Excellent organizational and time-management skills.</li>
<li>Food safety certifications</li>
</ul>
All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment.
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<h3>Job Description</h3>
Job DescriptionCompany Description 
At Fairmont, our passion is to connect our guests to the very best of our destinations.&nbsp; Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features.&nbsp; Add engaging service and the result is an unforgettable guest experience.&nbsp;
Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 84 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality.&nbsp; Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space.
Job Description 
Pastry Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Chef, you are skilled and well versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The edible art you create makes our guests smile and wanting more in our hotel!
What’s in it for you:
<ul>
<li>Competitive Salary</li>
<li>Employee benefit card offering discounted rates in Accor worldwide</li>
<li>Opportunity to develop your talent and grow within your property and across the world!</li>
<li>Ability to make a difference through our Corporate Social Responsibility activities</li>
</ul>
What you will be doing:
<ul>
<li>Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li>
<li>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues</li>
<li>Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to all food &amp; beverage and restaurant functions</li>
<li>Develop new dessert, pastry and bread products</li>
<li>Maintain payroll costs and productivity within budgeted guidelines</li>
<li>Assist in the recruitment and training of all new Pastry colleagues</li>
<li>Balance operational, administrative and Colleague needs</li>
<li>Follow outlet policies, procedures and service standards</li>
<li>Follow all safety and sanitation policies when handling food and beverage</li>
<li>Other duties as assigned</li>
</ul>
Qualifications 
Your experience and skills include:
<ul>
<li>Extensive leadership experience in a Pastry department required</li>
<li>Diploma Certification in a culinary discipline required</li>
<li>Proficient with sugar work and or chocolate skills</li>
<li>Computer literate in Microsoft Window applications an asset</li>
<li>Strong interpersonal and problem solving abilities</li>
<li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li>
<li>Highly responsible &amp; reliable</li>
<li>Ability to work well under pressure in a fast paced environment</li>
<li>Ability to work cohesively as part of a team</li>
<li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li>
<li>Responsible for State &amp; Federal Food Handlers certification (mandatory)</li>
</ul>
 Additional Information 
Salary:&nbsp;Subject to experience and qualifications, salary range $70,000 - $86,000
Visa Requirements: Successful candidates must be legally eligible to work in the United States.
Our commitment to Diversity &amp; Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit <a href="https://careers.accor.com/" target="_blank">https://careers.accor.com/</a> &nbsp; Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
All your information will be kept confidential according to EEO guidelines.
#LI-TM1

<h3>Job Description</h3>
Job DescriptionAre you looking for an opportunity to get your foot in the door with Boise's premier fine dining restaurant? Are you self motivated, organized and efficient? Chandlers Prime Steaks|Fine Seafood is looking for passionate and motivated culinary talent to join our team. We are a newly remodeled, state of the art scratch kitchen sourcing the highest quality produce, prime proteins and Jet-Fresh Seafood from Hawaii and the Pacific Northwest. We offer competitive pay and health benefits. Perks: 
<ul>
<li>Calm, Clean, Professional Kitchen Environment</li>
<li>Monthly Bonus Opportunity</li>
<li>Opportunity to learn, grow and refine your craft</li>
<li>Health Insurance</li>
</ul>
Responsibilities 
<ul>
<li>Preparation of ingredients, sauces, stocks and stations, etc.</li>
<li>Maintaining quality and consistency of product</li>
<li>Maintaining professional demeanor in stressful situations</li>
</ul>
Qualifications 
<ul>
<li>Passion for Culinary Arts</li>
<li>Proficient knife skills</li>
<li>Knowledge of classic cooking methods and techniques</li>
<li>Great attitude and teamwork</li>
</ul>

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Vision insurance</li>
<li>401(k)</li>
<li>401(k) matching</li>
<li>Dental insurance</li>
<li>Donation matching</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
</ul>
 Pastry Chef Wanted! We are seeking an experienced Pastry Chef to lead our pastry team! If you have a passion for creating exquisite pastries, desserts, and breads, we want to hear from you! _Requirements:_ - experience as a Pastry Chef - Strong leadership and team management skills - Expertise in creating intricate pastries, desserts, and breads - Ability to develop new recipes and menus - Excellent attention to detail and quality control skills - Familiarity with commercial pastry equipment and tools - Food safety certification and knowledge of HACCP principles - Culinary degree or equivalent experience _What We Offer:_ - Competitive salary and benefits package - Opportunities for growth and development in a dynamic and supportive environment - Meal discounts and complimentary staff meals - Uniforms and equipment provided - Recognition and rewards for outstanding performance

<h3>Job Description</h3>
Job DescriptionUpdate 1/8/2025 - There are available positions for the Summer 2025 Alaska Sailing Season, we are actively interviewing. Want to learn more about UnCruise Adventures?&nbsp; Join one of our virtual information sessions, Fridays at 12pm Pacific Time – Register Here &nbsp;
ABOUT UNCRUISE At UnCruise Adventures, we work together to provide an enriching adventure experience while inspiring an appreciation of local cultures and the natural world. This means we kayak among icebergs,&nbsp;travel to hidden waterfalls, snorkel with sea lions, dive with manta rays, and share air with whales.&nbsp;Our destinations include Alaska, the Hawaiian Islands, &amp; Baja California. CREW PERKS
<ul>
<li>Room and board when scheduled&nbsp;</li>
<li>Rotation schedule (6-8 weeks sailing with 2-3 weeks off)&nbsp;</li>
<li>Travel stipend&nbsp;</li>
<li>Pro deals&nbsp;</li>
<li>Credential reimbursement&nbsp;(qualifications required)&nbsp;</li>
<li>Heath care benefits (once qualifications are met)&nbsp;</li>
</ul>
JOB SUMMARY This position begins at the start of the Summer 2025 Alaska Season. The Pastry Chef is responsible for all baking, preparation, and presentation of breads, pastries, and desserts along with plate-up of meals, assisting Galley Utility if needed, and galley cleaning as assigned.&nbsp;The Pastry Chef will also (rarely but when required) assist the galley team with preparing crew meals and preparing savory items. When working a night baker position will need to wash all their own dishes, pots, and pans. QUALIFICATIONS&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
<ul>
<li>Minimum of 4 years experience in a general kitchen or galley setting. </li>
<li>Minimum of 2 years working with Pastries and Desserts.&nbsp;</li>
<li>Proficient in creating breads, desserts, and pastries for guests with special diets and allergies, such as gluten free, dairy free, nut allergies, etc.</li>
<li>Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.</li>
<li>Must be hardworking, flexible and willing to communicate professionally with the Chef and other crew members. </li>
<li>Able to get along with co-workers and support a team environment.</li>
<li>Comfortable living and working in close quarters with other crewmembers for many weeks at a time, with no days off. This may include crew from the galley. Having your own room is not an option due to limited berthing.</li>
</ul>
Required Certificates, Licenses, Registrations:
<ul>
<li>Valid Passport&nbsp;</li>
<li>CPR / First Aid / AED&nbsp;&nbsp;</li>
<li>Alaska Food Handler Permit&nbsp;</li>
<li>ServSafe&nbsp;Allergens&nbsp;</li>
</ul>
ESSENTIAL DUTIES
<ul>
<li>Plan and oversee the production and presentation of all breads, pastries, cookies and desserts.&nbsp; </li>
<li>Prepare items for special diets for guests and crew as needed for vegan, gluten free, nut allergies, etc.</li>
<li>&nbsp;The Pastry Chef (on rare occasions) may be asked to help prep or cook meals in addition to their baking responsibility for the day.</li>
<li>Assist the Chef(s) with plate-up and clean-up of breakfast, lunch, and dinner daily; this includes supporting the dish station.</li>
<li>Assist with weekly storing of provisions even if working as an overnight baker.</li>
<li>Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food stores;&nbsp;this includes the cleaning and organization of all storage areas in galley, freezer, refrigerator, and storeroom. Work closely with the Chef to help create weekly orders based on inventory.</li>
<li>Assist with maintaining proper sanitation in the galley under the Chefs discretion.</li>
<li>Guest Interaction: always Interact with guests in a friendly and courteous manner.&nbsp; Escort guests to stateroom at start of cruise and assist in the handling of luggage.&nbsp; Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.</li>
</ul>
Safety and Security:
<ul>
<li>Comply with all CDC/FDA vessel sanitation requirements.</li>
<li>Participate in on board safety training, meetings and drills as directed by the Captain; including fire, abandon ship, man overboard, flooding and medical emergencies. </li>
<li>Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. </li>
</ul>
ONBOARD ENVIRONMENT / PHYSICAL DEMANDS
<ul>
<li>Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing.</li>
<li>Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.</li>
<li>Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling.&nbsp; Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time.</li>
<li>Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements.&nbsp; Able to carry these objects up to 100 feet continuously for 20 minutes.</li>
<li>Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch-wide hatch.</li>
</ul>
BASE PAY
<ul>
<li>$180 / day + $70 tip guaranteed</li>
</ul>
DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position.&nbsp; It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required, or persons so classified or assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law. &nbsp;
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