<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**

Pastry Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
Blanketed with meadows of native flowers and wild woodlands, Wildflower Farms sways in rhythm with the seasons and the simple pleasures of life lived Upstate. Ensconced by fragrant fields of wild bergamot and mountain mint, the property’s 140 arcadian acres embody Hudson Valley ease. A slow-rippling river gently embraces free-standing cabins framing clear views of the mighty Shawangunk Ridge. Crisp air, bright skies and the melodies of Mother Nature beckon stillness and contemplation, while forested footpaths and towering cliffs call to an adventurers’ spirit. Reconnect with yourself and nature at Wildflower Farms.
Job Description 
Craft the sweet chapter of our Wildflower Farms story as our Pastry Chef.&nbsp; As an integral member of our Culinary team, you'll create signature desserts and baked goods that showcase our farm's bounty and seasonal inspiration.&nbsp; In this role, you'll design captivating dessert menus and develop innovative recipes that complement our culinary vision while leaving a lasting impression on our guests.
<ul>
<li>Lead and develop our pastry team, providing hands-on training and mentorship</li>
<li>Craft exceptional baked goods including artisanal breads, pastries, and signature desserts following established recipes and quality standards</li>
<li>Design creative pastry menus that highlight seasonal ingredients and align with our culinary vision</li>
<li>Highly skilled in both restaurant and event management</li>
<li>Stay current with culinary innovations and trends to continually enhance our food and beverage offerings</li>
<li>Manage inventory of baking ingredients and place orders within budget constraints</li>
<li>Implement proper food storage protocols to maintain freshness and minimize waste</li>
<li>Oversee the proper operation, maintenance, and cleaning of kitchen equipment</li>
<li>Uphold rigorous sanitation standards in compliance with health department regulations</li>
<li>Ensure safe food handling practices throughout all pastry operations</li>
<li>Perform additional duties as needed to support the culinary team</li>
</ul>
Pay Range: $80,000/year - $90,000/year
Qualifications 
<ul>
<li>Minimum 3 years of professional pastry experience in a comparable role</li>
<li>Proven supervisory experience leading a pastry team</li>
<li>Previous experience within luxury hospitality settings</li>
<li>Flexibility to work varying schedules, including weekends and holidays, based on business needs</li>
<li>Formal culinary education or pastry arts certification preferred</li>
<li>Current ServSafe certification</li>
<li>Strong communication and team leadership abilities</li>
<li>Composed under pressure with excellent organizational skills</li>
<li>Creative mindset with attention to detail and presentation</li>
</ul>
 Additional Information 
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.
Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

<h3>Job Description</h3>
Job Description
We are assisting Delicious Cakes-Bakery in search for a Pastry Chef to take over operations. My catering company and Delicious Cakes work very close. If interested, please reach out to us.

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Competitive salary</li>
<li>Flexible schedule</li>
<li>401(k)</li>
<li>Dental insurance</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
</ul>
 Pastry Chef We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries, or other sweet goods. Your creativity should match your skill in baking high-quality treats 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. They must adhere to health and safety standards to provide clients with the best possible service. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele. Responsibilities 
<ul>
<li>Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes</li>
<li>Create new and exciting desserts to renew our menus and engage the interest of customers</li>
<li>Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting</li>
<li>Monitor stocks for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget</li>
<li>Check quality of material and condition of equipment and devices used for cooking</li>
<li>Guide and motivate pastry assistants and bakers to work more efficiently</li>
<li>Identify staffing needs and help recruit and train personnel</li>
<li>Maintain a lean and orderly cooking station and adhere to health and safety standards</li>
</ul>
 Skills 
<ul>
<li>Proven experience as a Pastry Chef, baker, or relevant role</li>
<li>Great attention to detail and creativity</li>
<li>Organizing and leadership skills</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, sugarless, etc.)</li>
<li>Certificate in culinary arts, pastry-making, baking, or relevant field</li>
<li>Leadership skills to manage the pastry section and staff in a kitchen, including hiring staff and motivating workers in a high-stress environment</li>
<li>Time management skills to deliver orders on schedule and avoid wasting food</li>
<li>Physical strength and stamina to spend long hours standing and performing repetitive motions</li>
<li>Flexibility, since hours for a Pastry Chef may vary and include weekends, evenings and holidays</li>
</ul>
 Pastry Chefs must use their sharp attention to detail to ensure that all menu items are created properly and include all of the necessary ingredients. Ideal candidates should also thrive in a high-pressure environment to create the right dessert items promptly. Equal Opportunity Employer Drug Free Workplace

<h3>Job Description</h3>
Job DescriptionSouth Sioux City Marriott is looking for an experienced Full-time Pastry Chef to join our team and help us create delicious desserts for our guests. If you have a passion for baking and want to be a part of an excellent team, then we want to hear from you!
We are always looking for passionate people who will embrace our belief in hospitality and customer experience. As a lead Pastry Chef, you are to provide exceptional customer service and delicious food services to our guests.
You will prepare, develop, and create delicious desserts for our restaurant Kahill’s Chophouse, and for our banquet events at our hotel following standards set by our executive chef and the food and beverage director. You will meet with customers to discuss details and planning of custom-made desserts for special occasions such as weddings and holidays. Ensure the bakery section of the kitchen adheres to health and safety regulations. Develop new seasonal recipes and menus and keep up with the latest trends. You will oversee the entire pastry and baked goods: ordering, handling – kitchen receiving, storage, rotation, utilization, preparation, and development of food related standards and procedures. 
Requirements:
<ul>
<li>Proven experience working in the food industry as a Pastry Chef.</li>
<li>Capable of working in a fast-paced, production environment.</li>
<li>Perform other reasonable job duties as requested by the Executive Chef and/or General Manager.</li>
<li>Flexible with hours and ability to work extra hours during holidays.</li>
<li>Manual dexterity</li>
<li>Reliable form of transportation</li>
<li>Ability to work well with other associates</li>
<li>Good interpersonal communication skills</li>
<li>Ability to stand for extended periods of time</li>
<li>Ability to lift up to 40 pounds</li>
<li>Time management to maximize productivity</li>
<li>Attention to detail</li>
</ul>
Benefits:
<ul>
<li>Medical, Dental and Vision Insurance</li>
<li>PTO</li>
<li>Sick Time</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Hotel Room Discounts</li>
<li>Ongoing Training and Career Development</li>
</ul>
Job Type: Full-time
Monday to Friday
Weekends as needed

<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 Description
This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in employee evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed.

<ol>
<li>Job Summary</li>
</ol>
The goal of the Pastry Chef is to assist in the management the Culinary Operation at Carillon Miami Wellness Resort under the direction and council of the Executive Chef to create and implement menu and concepts. The position is designed for individuals to work in a manner that is consistent with that of an independent owner/operator. Pastry Chef is seen as an inspirational role model by his/her team members. The incumbent is a top professional in the culinary field with a passion for baked goods, desserts, pastries, and sweet goods. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the culinary operation must be employed, utilizing modern management principles as well as incorporating technological innovations where practical, to deliver top quality guest service.
<ol>
<li>Essential Job Functions</li>
</ol>

<ol>
<li>Provides highly visible, hands-on and inspirational leadership to the culinary team.</li>
<li>Leads preparation of daily breads, pastries, a la carte desserts and specials, goods sold at The Corner Store and sweet goods sold for catering events. </li>
<li>Develops innovative and creative menus and concepts to maximize profitability and achieve guest satisfaction.</li>
<li>Oversees all aspects of the day-to-day operation of the culinary department, including cleanliness &amp; sanitation, inventory control, par stock management and food cost.</li>
<li>Assume the role of liaison between all dining operations and culinary staff.</li>
<li>Consults with the Executive Chef about food production aspects of special events being planned.</li>
<li>Assist in managing hourly kitchen and stewarding employees through scheduling, payroll, training, coaching, evaluating, and hiring.</li>
<li>Motivates and provides professional development opportunities for all kitchen staff including cross-training.</li>
<li>Manage and mentor the culinary team to establish a culture of growth in the operation.</li>
<li>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.</li>
<li>Monitor food production, ordering, cost, and quality and consistency as required.</li>
<li>Responsible for successful passing of all F&amp;B related Health Department inspections, protecting guests, residents, staff members and The Hotel brand from potential illness and negative publicity.</li>
<li>Actively represents Carillon Miami Wellness Resort to the community (civic, service, and professional groups) and industry professionals in a manner that enhances Carillon Miami Wellness Resort reputation and gains recognition for Carillon Miami Wellness Resort brand.</li>
<li>Monitors performance of individual culinary staff and takes supportive and corrective action when needed.</li>
<li>Assist in the selection, hiring, training and supervision of other culinary staff members.</li>
<li>Builds and maintains highly interactive, service-oriented business relationships with Carillon Miami Wellness Resort’s hotel guests, condominium residents, and suppliers.</li>
<li>Develops and maintains open and engaging relationships with other revenue generating departments, i.e. Rooms, Spa &amp; Fitness, and Health &amp; Healing.</li>
<li>Creates budgets and forecast, monthly and annually. Analyzes and takes responsibility for the financial performance of the department.</li>
</ol>

<ol>
<li>Education, Experience and Skill Requirements</li>
</ol>

<ol>
<li>Over two years of experience as a pastry chef on a management level.</li>
<li>Manager Food Handler Certification. </li>
<li>Proven successful track record of developing and managing 5-star culinary operations.</li>
<li>Excellent communicator both written and verbal.</li>
<li>Results driven, well organized and detail oriented.</li>
<li>Well versed in all aspects of catering to the expectations of high-profile clients.</li>
<li>Outstanding team leader; builds and motivates a cohesive team.</li>
<li>Must be able to maintain a flexible work schedule, including evenings, nights, and weekends.</li>
<li>Self-directed, loves challenges, upbeat and outgoing.</li>
<li>Calm and courteous in demanding situations, must enjoy working with people.</li>
<li>Enthusiastically embraces and exemplifies Carillon Miami Wellness Resort’s service culture. </li>
<li>Participative, hands-on approach. </li>
<li>Experience in a high end/luxury condo-hotel and/or Spa environment is a plus.</li>
<li>Bi-lingual (English/Spanish) a plus.</li>
<li>Proficient in general computer knowledge Carillon Miami Wellness Resort is an equal opportunity employer.</li>
</ol>

<h3>Job Description</h3>
Job Description
Pastry Chef – Aubergine Kitchen Bakery Location: Utah County, UT Employment Type: Full-Time
About Us Aubergine Kitchen is a fast-growing health-focused restaurant brand with a mission to nourish and empower through real, whole foods. Our in-house bakery plays a key role in delivering on that mission—crafting nutrient-rich, delicious pastries and baked goods that align with our no-seed-oil, no-added-sugar values. We are now seeking a talented&nbsp;Pastry Chef&nbsp;to join our team and help elevate our bakery to the next level.
Position Overview We are looking for a skilled and creative&nbsp;Pastry Chef&nbsp;with 3–5 years of hands-on experience in a professional kitchen or bakery. The ideal candidate is fluent in both English and Spanish, lives in Utah County, and has a passion for clean, healthy ingredients. This person will be responsible for preparing and refining baked goods, innovating new recipes, maintaining high quality standards, and supporting daily production.
Key Responsibilities
<ul>
<li>
Prepare pastries, cookies, breads, and other baked goods in accordance with Aubergine’s standards
</li>
<li>
Innovate and test new healthy recipes that align with our brand values
</li>
<li>
Maintain consistency, cleanliness, and efficiency in the bakery environment
</li>
<li>
Monitor inventory, assist with ordering, and reduce food waste
</li>
<li>
Work collaboratively with the culinary team and leadership
</li>
<li>
Train and mentor junior bakery staff as needed
</li>
</ul>
Qualifications
<ul>
<li>
3 to 5 years of professional pastry or bakery experience
</li>
<li>
Fluent in&nbsp;both English and Spanish&nbsp;(required)
</li>
<li>
Must&nbsp;reside in Utah County
</li>
<li>
Experience with health-forward baking (gluten-free, vegan, no added sugar) is a plus
</li>
<li>
Strong attention to detail, organizational skills, and creativity
</li>
<li>
Reliable, punctual, and team-oriented
</li>
</ul>
Benefits
<ul>
<li>
Competitive pay based on experience
</li>
<li>
Employee meals and discounts
</li>
<li>
Opportunities for growth within a mission-driven company
</li>
<li>
Supportive, fast-paced, and passionate team environment
</li>
</ul>
Company DescriptionFounded in 2014 by a first-generation American family, Aubergine Kitchen is committed to making healthy eating straightforward, accessible, and enjoyable. The evergreen menu features flavors from around the world, made with only whole, natural ingredients. 
<h3>Company Description</h3>
Founded in 2014 by a first-generation American family, Aubergine Kitchen is committed to making healthy eating straightforward, accessible, and enjoyable. The evergreen menu features flavors from around the world, made with only whole, natural ingredients.

<h3>Job Description</h3>
Job DescriptionSalary: Based upon experience 
We are currently looking for a passionate and skilled Assistant Pastry Chef to join our catering team. The Assistant Pastry Chef will be responsible for assisting the Pastry Chef in preparation, production, and execution of desserts and related tasks. While ensuring consistency, creativity and quality. Job Requirements: - experience with scratch baking ~ pies, cakes desserts, breads - cake decorating ~ sculpting, buttercream &amp; fondant - assurance of proper kitchen sanitation and safety - fast, clean, organized, and reliable worker - willing to learn and advance their career - a passion for the food you create and serve - great attitude and communication - availability on days, nights, weekends, and holidays - availability to work off site parties and a variety of stations Along with your resume please include your online portfolio or pictures of your work if available.

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