<h3>Job Description</h3>
Job Description
The Mission Inn &amp; Spa is looking for a pastry chef that will be responsible for the people, product and profit components of the pastry departments within the Company. This is a hands-on role that will need to train and develop the pastry employees. Must work well with all levels of staff throughout the hotel. Skills and knowledge must include culinary education, team leadership, communication skills, computer skills and knowledge, organizational skills, menu costing, menu development, food cost and staff management.
Duties and Responsibilities:
<ul>
<li>Oversee Culinary Operations for all pastry areas.</li>
<li>Oversee, lead and support culinary staff for the pastry areas.</li>
<li>Train and develop culinary staff through different types of training approaches (i.e. Hands on demonstration, verbal training, etc)</li>
<li>Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production.</li>
<li>Cost menus accurately</li>
<li>Ensure all culinary employees are aware of standards and expectations.</li>
<li>Maintain cleanliness and proper rotation of product.</li>
<li>Balance operational, administrative and employee needs.</li>
<li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li>
<li>Follow kitchen policies, procedures and service standards.</li>
<li>Follow all safety and sanitation policies when handling food.</li>
<li>Capability to produce consistent product in a timely manner.</li>
<li>Support senior leadership by developing and assuming key management responsibilities</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments</li>
<li>Supervise departmental pastry cook’s performance and provide them council as to the preparation and cooking of various food items</li>
<li>Develop and implement creative menu items</li>
<li>Plan, coordinate &amp; implement special events and holiday functions</li>
<li>Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring</li>
<li>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.</li>
</ul>
Qualifications and Requirements:
<ul>
<li>Culinary education preferred</li>
<li>Minimum 5 years if kitchen and/or bakery management experience.</li>
<li>In-depth skills and knowledge of all kitchen operations.</li>
<li>Possess strong leadership, communication, organization and relationship skills</li>
<li>Experience with training, financial management and customer service</li>
<li>Hospitality or hotel background preferred</li>
<li>Working knowledge of Microsoft Word and Excel applications.</li>
<li>Riverside County Food Handlers Certification required or Serve Safe</li>
<li>May be required to work nights, weekends, and/or holidays and extended hours during the FOL season.</li>
</ul>
Company DescriptionMission Inn Hotel &amp; Spa is an Equal Opportunity Employer. We are committed to providing equal opportunities to all applicants and employees and will not discriminate based on their race, color, ancestry, religion (including religious dress and grooming standards), sex (including pregnancy, childbirth or related medical conditions, breastfeeding or related medical conditions), gender (including a person’s gender identity, gender expression, and gender-related appearance and behavior, whether or not stereotypically associated with the person’s assigned sex at birth), age, national origin, sexual orientation, medical condition, marital status (including domestic partnership status), physical disability, mental disability, medical condition, genetic information, protected medical and family care leave, Civil Air Patrol status, military and veteran status, or other legally protected characteristics. Mission Inn Hotel &amp; Spa prohibits harassment of any individual on any of the characteristics listed above. Our non-discrimination policy applies to all aspects of employment. To read our Candidate Privacy Information Statement, which explains how we will use your information, please visit <a href="https://www.missioninn.com/privacy-policy" target="_blank">https://www.missioninn.com/privacy-policy</a> The Mission Inn Hotel &amp; Spa is committed to offering opportunities to applicants with disabilities and ensuring all candidates can successfully navigate our careers website and our hiring process. Please contact us at <a href="mailto:humanresources@missioninn.comto" target="_blank">humanresources@missioninn.comto</a> advise us of your accommodation request. In your email, please include a description of the specific accommodation you are requesting as well as the job title and requisition number of the position for which you are applying. Compensation &amp; Benefits Details: An employee’s pay may be based on several factors including but not limited to (1) relevant education; qualifications; certifications; and experience; (2) skills, ability, knowledge of the job; (3) performance, contribution, and results; (4) geographic location; (5) shift; (6) internal and external equity; and (7) business and organizational needs. The salary range is what we believe to be the range of possible compensation for this role at the time of this posting and may be modified in the future. Note: No amount of pay is wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law, regulations, or relevant ordinances. We offer a comprehensive package of benefits including paid vacation time; paid sick leave; medical/dental/vision insurance; life, tax-advantaged flexible spending and health savings accounts; employee assistance program; other voluntary benefit programs such as supplemental life and AD&amp;D, and a 401(k) Plan. 
<h3>Company Description</h3>
Mission Inn Hotel &amp; Spa is an Equal Opportunity Employer. We are committed to providing equal opportunities to all applicants and employees and will not discriminate based on their race, color, ancestry, religion (including religious dress and grooming standards), sex (including pregnancy, childbirth or related medical conditions, breastfeeding or related medical conditions), gender (including a person’s gender identity, gender expression, and gender-related appearance and behavior, whether or not stereotypically associated with the person’s assigned sex at birth), age, national origin, sexual orientation, medical condition, marital status (including domestic partnership status), physical disability, mental disability, medical condition, genetic information, protected medical and family care leave, Civil Air Patrol status, military and veteran status, or other legally protected characteristics. Mission Inn Hotel &amp; Spa prohibits harassment of any individual on any of the characteristics listed above. Our non-discrimination policy applies to all aspects of employment.\r\n\r\nTo read our Candidate Privacy Information Statement, which explains how we will use your information, please visit <a href="https://www.missioninn.com/privacy-policy" target="_blank">https://www.missioninn.com/privacy-policy</a>\r\n\r\nThe Mission Inn Hotel &amp; Spa is committed to offering opportunities to applicants with disabilities and ensuring all candidates can successfully navigate our careers website and our hiring process. Please contact us at <a href="mailto:humanresources@missioninn.comto" target="_blank">humanresources@missioninn.comto</a> advise us of your accommodation request. In your email, please include a description of the specific accommodation you are requesting as well as the job title and requisition number of the position for which you are applying.\r\n\r\nCompensation &amp; Benefits Details: An employee’s pay may be based on several factors including but not limited to (1) relevant education; qualifications; certifications; and experience; (2) skills, ability, knowledge of the job; (3) performance, contribution, and results; (4) geographic location; (5) shift; (6) internal and external equity; and (7) business and organizational needs. The salary range is what we believe to be the range of possible compensation for this role at the time of this posting and may be modified in the future. Note: No amount of pay is wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law, regulations, or relevant ordinances.\r\n\r\nWe offer a comprehensive package of benefits including paid vacation time; paid sick leave; medical/dental/vision insurance; life, tax-advantaged flexible spending and health savings accounts; employee assistance program; other voluntary benefit programs such as supplemental life and AD&amp;D, and a 401(k) Plan.

Pastry Chef

Job Purpose
We are seeking a creative and skilled Pastry Chef to join our culinary team. The ideal candidate will have a passion for pastry arts and extensive experience in creating a variety of desserts and pastries. This role involves preparing, baking, and presenting high-quality pastries and desserts that meet our establishment's standards and elevate our guests' dining experiences.
Key Responsibilities
<ul>
<li>Develop, produce, and present a variety of high-quality pastries, desserts, and baked goods, ensuring they meet the establishment's quality standards.</li>
<li>Collaborate with the Head Chef to create innovative dessert menus that showcase seasonal ingredients and cater to diverse guest preferences.</li>
<li>Oversee kitchen operations, ensuring cleanliness and adherence to health and safety regulations.</li>
<li>Train and mentor junior kitchen staff in pastry techniques and presentation skills.</li>
<li>Monitor inventory levels of ingredients and supplies, placing orders as necessary to maintain stock.</li>
<li>Experiment with new recipes, techniques, and trends in pastry arts to continually improve offerings.</li>
<li>Ensure that all food is prepared according to recipes and standards, adjusting recipes as needed for dietary restrictions.</li>
<li>Maintain a consistent look and quality in all pastry presentations to maintain brand image.</li>
</ul>
Requirements
Education and Experience
· A diploma or degree in Culinary Arts, Pastry Arts, or a related field is preferred.
· Proven experience as a Pastry Chef, with a strong portfolio showcasing a variety of pastries and desserts.
Skills
<ul>
<li>A strong understanding of baking techniques and pastry fundamentals.</li>
<li>Creativity and a passion for dessert presentation.</li>
<li>Excellent organizational skills and attention to detail.</li>
<li>Ability to work collaboratively in a team environment.</li>
<li>Strong time management skills to handle multiple tasks effectively.</li>
<li>Awareness of food safety and hygiene regulations.</li>
</ul>

<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
 
Executive Pastry Chef 
The Executive Pastry Chef will have a passion for Baking (Pastry), as well as lead the culinary team to ensure that the kitchen runs effectively. The Executive Chef must be knowledgeable in executing in a kitchen and developing a well-organized line. The Executive Chef is responsible for controlling all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. This person should be a strong, strategic leader and be well versed with a financial/business acumen. 
 
Core Objectives of the Role (this list is not all inclusive) :
<ul>
<li>
Ensuring that all operational standards are communicated, understood and are being met in their department through training and a strong partnership with the other managers
</li>
<li>
Coaching and teaching Sous Chefs and Team members to achieve our culinary standards 
</li>
<li>
Monitoring food presentation and product display detail, also educating others to present food with The Cake Bake Shop brand standards
</li>
<li>
Working with collaborative resources to capture, leverage and create culinary menu enhancements and rollout items
</li>
<li>
Coordinate and manage food preparation from initial preparation to finalized product 
</li>
<li>
Maximizing the productivity of all kitchen staff and coaching to increase productivity, when necessary
</li>
<li>
Training and developing the Sous Chef and Team Members on proper execution as well as personal development 
</li>
<li>
Adhering to standardized recipes and obtains approval for new recipes 
</li>
<li>
Monitoring inventory and purchasing of supplies/food from only approved vendors
</li>
<li>
Maintaining their department and surrounding areas in such a condition that meets company standards, along with health code regulations
</li>
<li>
Communicating and collaborating efficiently with the Management Team to assist in a smooth service 
</li>
<li>
Assisting in the hiring and training of team members in their respective department and monitors their performance
</li>
<li>
Performing annual performance reviews in conjunction with merit increases
</li>
<li>
Creating and monitoring weekly schedules to ensure proper staffing
</li>
<li>
Establishing, maintaining, logging and controlling food waste on a daily basis
</li>
<li>
Assisting in execution of shifts as a functional expert in all stations
</li>
<li>
Implementing policies and procedures to enhance and measure the quality of the food prepared 
</li>
<li>
Working closely with the Management Team to exceed guest expectations 
</li>
<li>
Partner with the Event Planner to develop event menus and ensuring proper execution of events 
</li>
<li>
Creating a safe workplace for all team members 
</li>
<li>
Overseeing the repairs of kitchen appliances and following up on progress. Communicating all repairs to the Operations Manager and obtaining approval for repairs
</li>
<li>
Assisting in menu costing of all recipes, allowing for proper menu pricing 
</li>
<li>
Working on batch recipes and development of service materials 
</li>
<li>
Ensuring communication and understanding of the Cake Bake Shop baking and cooking standards to the Sous Chef and Team Members 
</li>
<li>
Ensuring quality, consistency and adherence to standards in Food Management, Safety and Sanitation
</li>
<li>
Maintaining and updating the Cake Bake Shop culinary standards as needed, gaining approval by Executive Team for and changes
</li>
<li>
Leading menu change for their respective department, including assisting with the training procedures for front of house Team Members 
</li>
<li>
Seeking guest feedback and listening effectively to provide relevant solutions within their respective department
</li>
<li>
Exceeding the expectations of guests by maintaining The Cake Bake Shop standards within their department 
</li>
<li>
Monitoring labor percentages and keeping them within acceptable ranges as defined by the Executive Team
</li>
<li>
Consistently seeking new ways to accomplish goals efficiently within their scope of work
</li>
<li>
Following HR procedures as it related to policies and practice consistency when addressing team member issues
</li>
<li>
Dealing effectively with Team Member conflict and diffuses difficult situations
</li>
<li>
Collaborating with other departments to achieve goals and problem-solve
</li>
<li>
Taking an ownership mentality of their department and their role
</li>
<li>
Effectively listening to feedback from leaders, peers, and Team Members, responding with open mindedness and humility
</li>
<li>
Continuously developing new skills to adapt to changing work environments
</li>
<li>
Mentoring others to create an inclusive environment that encourages creativity and collaboration
</li>
<li>
Adhering to SOPs for their respective departments in all facets of the business
</li>
<li>
Upholding team member uniform expectations without compromise 
</li>
<li>
Ensuring that any cross-training or retraining needs are communicated and coordinated with the Training &amp; Development Manager
</li>
<li>
Following the proper channels of approval for policy changes
</li>
<li>
Keeping turnover at an acceptable range as defined by the Executive Team
</li>
<li>
Manage Team Member training and engagement of new hires to increase retention
</li>
<li>
Holding useful and regular meetings with Sous Chef and Team Members to ensure proper communication and act as a resource for the development of the department 
</li>
<li>
Other duties as assigned by the Operations Manager or Executive Team
</li>
</ul>
 
Qualifications:
 
<ul>
<li>
Degree in Culinary or a related field preferred
</li>
<li>
At least 5 years of experience in restaurant management with at least 2 of those years having worked as an Executive Chef in a fine dining establishment
</li>
<li>
Professional appearance
</li>
<li>
Able to lift/move up to 50 pounds
</li>
<li>
Able to work in a standing position for extended period of time
</li>
<li>
Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary)
</li>
<li>
Must be Servsafe Certified
</li>
<li>
Must be proficient in Food and Alcohol Safety 
</li>
</ul>
 
Perks:
Paid Time Off Flex Days Sick Days Bereavement Leave Health Insurance Dental Insurance Vision Insurance Life Insurance STD/LTD/Hospital Indemnity/Cancer Insurance 401K Plan Manager Meals Discounts on Retail, Desserts, and F&amp;B

Executive Pastry Chef

<h3>Job Description</h3>
Job Description
Description:
Job Title: Pastry Cook
Department: Operations
Reports To: Pastry Chef
For over 80 years Di Bruno Bros. has offered nothing but the highest quality products, made with integrity and infused with the story of the people who made them. It’s a story of discovery, of two brothers, aunts and uncles, of Culinary Pioneers and Philadelphians. And it is that dinner table mentality that has enabled Di Bruno Bros. to not only endure for so long, but also to grow and prosper both locally and nationally. And we’re just getting started.
Job Duties
<ul>
<li>Provide assistance to the pastry team.</li>
<li>Basic knowledge and passion for pastries and desserts</li>
<li>In a timely fashion, organize, prepare, and fill orders according to company specifications and recipes.</li>
<li>Preparing quality food, using standardized and accurate recipes, and presenting it in an attractive manner</li>
<li>Able to work in a clean, organized, and efficient manner.</li>
<li>Maintain clean and sanitary food preparation and storage areas in accordance with state and local sanitation requirements and codes.</li>
<li>Understand and follow all production SOPs.</li>
<li>Demonstrate strong communication skills with peers and collaborate with team members</li>
<li>Assist to meet performance goals set by the Executive Chef</li>
<li>Ensure safe operating procedures of all equipment, utensils and machinery</li>
<li>Utilize safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR</li>
<li>Additional duties as assigned</li>
</ul>
Qualifications
<ul>
<li>Understanding of pastry cooking methods</li>
<li>Minimum one year of experience in a pastry and or bakery environment, or a line cook with one or more years of experience looking to train and work in pastry</li>
<li>Previous experience working with knives in culinary environment.</li>
<li>Flexible schedule; willing to work nights and weekends</li>
<li>Solid organizational skills; ability to multi-task while maintaining focus on ultimate goal</li>
<li>Ability to work in a diverse environment with focus on product consistency</li>
<li>Ability to communicate as needed with customers, superiors, and peers</li>
<li>Ability to read, write and count to accurately complete all documentation</li>
<li>Ability to move or handle product and supplies throughout the store</li>
<li>Capable of lifting up to 50lbs</li>
</ul>
OUR CORE VALUES
We attribute much of our success to our Core Values — both as a company and as individuals. Di Bruno Bros. is committed to hiring individuals who demonstrate our four Core Values - In Stock, In Spirit, In Service, &amp; Inspire! Owners and associates alike are committed to culinary pioneering, exceeding expectations, serving others before themselves, thinking like an owner, and ensuring that Di Bruno Bros. continues to be a meaningful company.
Company DescriptionSince 1939, Di Bruno Bros. has been recognized as the region's finest specialty food retailer. We offer the highest quality, most innovative specialty foods and fresh products in the market, served with exceptional customer care. Our motto, "Celebrating Great Food, Great Service and Great People," is demonstrated every day at each of our retail locations, commissary kitchen &amp; warehouse! 
<h3>Company Description</h3>
Since 1939, Di Bruno Bros. has been recognized as the region's finest specialty food retailer. We offer the highest quality, most innovative specialty foods and fresh products in the market, served with exceptional customer care. Our motto, "Celebrating Great Food, Great Service and Great People," is demonstrated every day at each of our retail locations, commissary kitchen &amp; warehouse!

<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 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>

<h3>Job Description</h3>
Job Description
Are you a hospitality professional with experience in Pastryand have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a FULL-TIME Pastry Chef.
This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&amp;D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!
 ABOUT FISHER ISLAND CLUB HOTEL &amp; RESORT
Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do.
It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.
 
Summary:
The Pastry Chef’s primary responsibility is the management of the Pastry kitchen for Fisher Island Club, to ensure that the club’s high standards are achieved and maintained within budgetary limitations. The ideal candidate will be seen as an inspirational role model by his/her team members and is a top professional in the field with a passion for the culinary arts.
This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire pastry kitchen must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all of our external and internal members, guests and customers.
Nature and Scope:
<ul>
<li>The incumbent reports directly to the Executive Chef. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. </li>
</ul>
Duties and Responsibilities:
<ul>
<li>Lead by example utilizing a “hands-on” approach to management.</li>
<li>Establish and develop a highly motivated, pro-active kitchen team with the highest ethical standards that delivers a cost effective and quality oriented service product.</li>
<li>Facilitate an environment in which team members are comfortable utilizing the open-door policy</li>
<li>Hires, trains, supervises, schedules and evaluates the work of the culinary staff in the Pastry department</li>
<li>Plans menus with Executive Chef for special occasions and events</li>
<li>Schedules and coordinates the work of kitchen employees to assure that preparation is economical and technically correct and within budgeted labor cost goals</li>
<li>Approves the requisition of products and other necessary food supplies</li>
<li>Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times</li>
<li>Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall kitchen operation principles</li>
<li>Develops standard recipes and techniques for pastry preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices</li>
<li>Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met</li>
<li>Responsible for daily/weekly and monthly inventory process which will establishes controls to minimize food and supply waste and misappropriation of product</li>
<li>Hosts daily kitchen meetings and attends food and beverage staff and management meetings.</li>
<li>Consults with the Executive Chef about food production aspects of special events being planned</li>
<li>Cooks or directly supervises the cooking of items that require skillful preparation</li>
<li>Evaluates food products to assure that quality standards are consistently attained</li>
<li>Interacts with applicable staff members to assure that food production consistently exceeds the expectations of members and guests</li>
<li>Develop and maintain good communication and work relationships in all areas of the club</li>
<li>Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology</li>
<li>Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner</li>
<li>Recommends compensation rates and increases for kitchen staff</li>
<li>Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment</li>
<li>Motivates, builds morale, and provides professional development opportunities for all kitchen staff including cross-training</li>
<li>Periodically visits dining areas to welcome members and inquire about experience</li>
<li>Hosts taste panels to assess feasibility of proposed menu items</li>
<li>Reviews and approves product purchase specifications</li>
<li>Maintains physical presence during times of high business volume</li>
<li>Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains</li>
<li>Liaise with government regulating agency i.e. Health Inspector as necessary</li>
</ul>
Minimum Qualifications:
<ul>
<li>Bachelor’s degree in Culinary Arts and/or Hospitality Management degree and eight years pastry production and management experience; or</li>
<li>Minimum of three to five years’ experience as a Pastry Chef in a medium size (250+ rooms) high volume luxury hotel or resort. </li>
</ul>

Knowledge, skills and abilities:
<ul>
<li>Has the ability to taste all foods to assure correct preparation</li>
<li>Experience demonstrating and implementing new pastry concepts and menus</li>
<li>Demonstrated knowledge of beverage products and the ability to pair wines with desserts</li>
<li>Track record of successfully managing food cost and inventory control</li>
<li>Good computer skills to include spreadsheets, word processing and e-mail</li>
<li>Working knowledge of inventory management systems</li>
<li>Excellent knowledge of FDA and Florida Health Department Rules and Regulations</li>
</ul>
<ul>
<li>Ability to verbally communicate with others in order to coach and lead</li>
<li>Strong interpersonal, managerial and leadership skills required</li>
<li>Strong organizational and time management skills required</li>
</ul>
<ul>
<li>Ability to manage change effectively </li>
<li>Ability to conceptualize the mission </li>
<li>Clear, concise written and verbal communication skills </li>
<li>Experience making presentations in front of groups </li>
<li>Track record promoting an atmosphere of teamwork </li>
<li>Experience communicating, training, and managing multi-lingual staffs </li>
<li>Instill a guest service “can-do” attitude in all employees </li>
<li>Experience training and developing employees with limited experience </li>
<li>Coach employees how to resolve and de-escalate conflicts in a calm and organized manner</li>
<li>Strong customer service and reasoning skills </li>
<li>Strong and creative problem solving skills with exceptional detail in follow-up </li>
<li>Strong budgetary, projections, and cost control skills </li>
<li>Follow/enforce company policies and procedures </li>
<li>Ability to quickly evaluate alternatives and decide on a plan of action </li>
<li>Teach suggestive selling techniques </li>
</ul>
Attributes
<ul>
<li>Proactive, Team Player, Problem Solver </li>
<li>Passionate about hospitality and customer service driven </li>
<li>Must have a professional appearance and good hygiene </li>
<li>Respect for all co-workers and guests </li>
<li>Pride in your work by creating positive energy, excitement and fun </li>
<li>Demonstrate positive behaviors; smiling, being polite and courteous </li>
<li>Able to develop a camaraderie with team members</li>
</ul>
Working Conditions:
<ul>
<li>Work is performed in a kitchen environment</li>
<li>Ability to a flexible schedule to include nights, holidays, and weekends </li>
<li>Ability to meet frequent deadlines</li>
</ul>
Indoor and outdoor, live animal and manual labor duties.
Equal Employment Opportunity - Drug free workplace

PASTRY CHEF

<h3>Job Description</h3>
Job DescriptionDescription:
About Millbrook Golf and Tennis Club: 
<ul>
<li> a seasonal country club located in Millbrook, New York</li>
<li>our focus is to provide delicious food made with fresh and local products/ working with local farms to ensure quality </li>
<li>our goal is to maintain quality throughout the summer season</li>
<li>we are open 7 days for lunch, and Friday, Saturday, Sunday for dinner, with catering evens sprinkled throughout</li>
</ul>
About the Pastry Department:
<ul>
<li>dessert menu changes as necessary per demand, seasonality, and guest satisfaction</li>
<li>pastry chef is not required to be at all services to plate desserts</li>
<li>desserts and pastries will be provided for parties and events</li>
<li>pastries for early morning members are provided each weekend</li>
</ul>
Pastry chef will need to be proficient at making cookies, pastries, cakes, ice creams, plated desserts, breads, and doughs. 
 
Position listed can be full time OR part time according to schedule of applicant. Hours are flexible and relaxed. All is up to further discussion with chefs.
 
Family meal is provided during each shift.
Requirements:
Requirements:
- Ability to work in a team driven atmosphere
- Maintains a positive attitude
- Punctual 
- Has a passion for maintaining a high standard of food preparation
- Ability to maintain an organized and efficient station
- Ability to follow sanitary practices and procedures
- Attention to detail and ability to work independently
- Ability to ensure all food items are handled properly and quality of ingredients is constantly monitored

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