<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!

Pastry Chef

<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
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
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 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
**FULL-TIME POSITION AVAILABLE**
**MUST HAVE MORNING/DAYTIME AVAILABILITY**
<ul>
<li>Work-Life balance - all Kneaders Bakery &amp; Cafe locations are closed every Sunday &amp; are closed on Thanksgiving Day &amp; Christmas every year. </li>
<li>Free meal provided during each shift worked as well as generous food &amp; retail discounts provided too. </li>
<li>Health benefits For full- time employees to support health &amp; wellness (we also offer pet insurance for your 4-legged family members).</li>
<li>Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry &amp; bread baking Kneaders has many career development paths available.</li>
<li>Hourly wage plus the opportunity to earn tips on each shift</li>
</ul>
If this sparks your interest, read below to learn about the person Kneaders is currently looking for.
 
Kneaders Bakery &amp; Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community &amp; as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, &amp; muffins all made with honest, whole ingredients. 
A successful Pastry Chef at Kneaders Bakery &amp; Cafe must possess: 
<ul>
<li>Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries &amp; baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more &amp; the ability to stand, lift, and mix is what our Pastry Chefs do every day. </li>
<li>The ability to work through change &amp; be able to be flexible all while keeping a close eye on what's cooking! </li>
<li>A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! </li>
</ul>
A successful Pastry Chef at Kneaders Bakery &amp; Cafe need to be qualified with: 
<ul>
<li>1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!)</li>
<li>Attentiveness to compliance with local, state, &amp; federal regulations for food handler &amp; sanitation standards. </li>
<li> Formal baking/pastry education is a bonus; however, it is not a requirement for this position. </li>
</ul>
Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery &amp; Cafe.
If this person is YOU, start your journey today &amp; complete your application! 
 Job Posted by ApplicantPro

Assistant Pastry Chef

<h3>Job Description</h3>
Job Description
POSITION TITLE: PASTRY CHEF
REPORTS TO: EXECUTIVE CHEF/ CHEF DE CUISINE
POSITION SUMMARY
The Pastry Chef is responsible for the preparation of all pastry items, in accordance with proper
recipe and company guidelines.
 
Duties and Responsibilities
• Personally responsible for all breads, desserts, pastries for a la carte items, and banquet
events preparation of designated items.
• Must be able to execute all pastry menu items.
• Ensure consistency in timing, plating and taste of all desserts.
• Has a complete understanding of work safety and emergency procedures. •
Full understanding of how to read food tickets.
• Fully understand the importance of and have the ability to utilize standard recipe cards
and plating guides.
• Ensure that all food products are prepared to maintain our quality standards
consistently at all times resulting in positive feedback.
• Maintain expected timeliness of orders from the kitchen to the dining room. • Ensure that
all given tasks are completed daily before you leave for the day and that you communicate
your departure with the Executive Chef or Executive Sous Chef on Duty. • Assure that all
daily cleaning and organizational standards are met consistently throughout the day in both
pastry storage and production areas.
• Perform all duties while following all health department sanitation requirements •
Carrying out all requests and orders from the Corporate/ Executive Chefs. • Ordering all
pastry products alongside Chefs/ Purchaser, based on our quality standards, at competitive
prices.
• Train all pastry cooks to produce consistently all components of our desserts. •
Complete any other task given with enthusiasm, dedication and professionalism. •
Scheduling of all pastry employees.
• Motivate and inspire pastry employees.
 
QUALIFICATIONS/PRIMARY JOB REQUIREMENTS
▪ Minimum 4-6 years professional pastry cooking experience
▪ Health department issued food handlers permit
▪ Basic product identification knowledge in produce and all pastry items, as well as equipment.
▪ Understand basic cooking methods: braising, poaching, roasting, steaming, sauté,
grilling, blanching, in addition to proficiency of all pastry cooking techniques and
terms.
▪ Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and
have the ability to train and monitor others.
▪ Possess good math and English skills for calculating, communicating, writing
requisitions/ completing food inventories and for retrieving information as
needed.

Executive Pastry Chef

<h3>Job Description</h3>
Job Description
Pay rate: $60,000 - $70,000 per year depending on experience
About the Role
Druid Hills Golf Club is seeking an experienced Executive Pastry Chef to lead our pastry department. The ideal candidate will be a highly creative individual with extensive knowledge of dessert preparation, baking techniques, and pastry presentations. The Executive Pastry Chef will be responsible for designing and preparing an array of innovative and delectable desserts for our club's dining experiences, working closely with the culinary team to ensure high standards of food quality and presentation.
Responsibilities
<ul>
<li>Develop new dessert recipes and menus that reflect current trends and seasonality.</li>
<li>Oversee all pastry production, ensuring quality, consistency, and efficiency.</li>
<li>Maintain a clean, organized, and efficient pastry kitchen.</li>
<li>Manage and train pastry staff, providing guidance and support to ensure skill development and efficiency.</li>
<li>Monitor inventory levels and order ingredients in accordance with production needs.</li>
<li>Ensure compliance with health and safety regulations as well as proper food handling procedures.</li>
<li>Collaborate with other kitchen departments to ensure timely service and execution of menu items.</li>
</ul>
Requirements
<ul>
<li>5+ years of experience in pastry or baking, with at least 2 years in a supervisory or executive role.</li>
<li>Culinary degree or equivalent experience preferred.</li>
<li>Strong knowledge of dessert preparation techniques and presentation.</li>
<li>Ability to work in a fast-paced environment and manage multiple tasks effectively.</li>
<li>Excellent communication and leadership skills.</li>
</ul>
Benefits
<ul>
<li>Medical, Dental, Vision, and Life Insurance</li>
<li>Short-term and long-term disability insurance</li>
<li>Paid Time Off (PTO)</li>
<li>Verizon Phone Bill Discounts</li>
<li>401K + employer match (up to 6%)</li>
<li>Culture with Monthly Awards and Recognition</li>
<li>Free lunch daily</li>
<li>FSA for health and dependent care</li>
<li>Employee Golf Days</li>
<li>Hertz Rental Car Discounts</li>
<li>Employee Scholarship Opportunity</li>
<li>Employee Assistance Program</li>
</ul>

<h3>Job Description</h3>
Job Description
 
Job Overview
We are seeking a talented and experienced Head Pastry Chef to join our culinary team at LR Palm House. As the Pastry Chef, you will be responsible for creating exquisite desserts and baked goods that enhance the dining experience for our guests. You will lead the pastry kitchen, oversee production, and collaborate with other culinary staff to deliver exceptional food quality and presentation.
 
Responsibilities:
Dessert Creation:
<ul>
<li>Develop and prepare a variety of high-quality pastries, cakes, breads, and desserts in line with the hotel's standards and seasonal offerings.</li>
</ul>
Menu Development:
<ul>
<li>Design and innovate dessert menus and special pastry items, including customizing offerings for events, banquets, and special occasions.</li>
</ul>
Quality Control:
<ul>
<li>Ensure all pastries and baked goods meet the hotel's quality standards in taste, presentation, and freshness.</li>
</ul>
Inventory Management:
<ul>
<li>Manage inventory of ingredients and supplies, including ordering and maintaining stock levels. Ensure proper storage and handling of ingredients.</li>
</ul>
Team Leadership:
<ul>
<li>Supervise and train pastry staff, providing guidance and support to ensure efficient operation of the pastry kitchen.</li>
</ul>
Sanitation and Safety:
<ul>
<li>Adhere to food safety and sanitation regulations, maintaining a clean and organized kitchen environment.</li>
</ul>
Guest Interaction:
<ul>
<li>Occasionally interact with guests to gather feedback on pastries and address any special requests or dietary concerns.</li>
</ul>
Collaboration:
<ul>
<li>Work closely with the Head Chefs and other culinary team members to ensure seamless integration of pastries into the overall dining experience.</li>
</ul>
Qualifications:
Experience: Proven experience as a Pastry Chef or in a similar role within a high-end hotel or restaurant environment.
Education: Culinary degree or equivalent experience preferred. Specialized training in pastry arts is a plus.
Specific Job Knowledge, Skills and Ability
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:
<ul>
<li>Strong knowledge of baking techniques, dessert presentation, and flavor profiles. Ability to create both classic and innovative pastries.</li>
<li>Experience in leading and managing a team, with strong organizational and communication skills.</li>
<li>Demonstrated creativity and ability to design aesthetically pleasing and delicious desserts.</li>
<li>High level of precision and attention to detail in all aspects of pastry preparation and presentation.</li>
<li>Ability to work in a fast-paced environment, including weekends and holidays as required.</li>
<li>Ability to stand for extended periods and lift up to 20 pounds.</li>
<li>Manual dexterity for handling delicate pastry work.</li>
</ul>
Licenses or Certificates
<ul>
<li>Ability to obtain any government required licenses or certificates.</li>
</ul>
Grooming
<ul>
<li>All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).</li>
</ul>
Other
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Head Pastry Chef

<h3>Job Description</h3>
Job DescriptionDescription:
ALL ROADS LEAD TO YOU...
Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
 
YOU ARE...
A successful PASTRY CHEF have 3+ years' experience in Italian, steakhouse, and Asian desserts while managing production and a-la-carte service in an upscale yet approachable food focused environment. You are passionate about making "sweet" dishes and engaging in the local community to procure the highest quality product. As the Atlanta Area Pastry Chef you are passionate about people, product, and experience and not afraid to roll-up your sleeves to get the job done.
 
The Atlanta Area Pastry Chef encourages staff development and promotes a positive experience for staff and guests that go above and beyond. As an ambassador for IRHG, you’ll look after a variety of kitchens including Oak Steakhouse, Colletta, and O-Ku Sushi bring a high-level understanding of delivering multi-unit experiences while maintaining the integrity of culture and company values.
 
MAIN DUTIES
<ul>
<li>Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness</li>
<li>Oversee, maintain and manage food and service quality</li>
<li>Assess, implement and manage service standards by ensuring consistency across operational procedures</li>
<li>Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions</li>
<li>Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH)</li>
<li>Forecast financial trends to control labor, food and beverage cost</li>
<li>Partner with General Manager to ensure a positive and collaborative environment</li>
<li>Lead by example and set the tone for health, safety and cleanliness throughout the property</li>
</ul>
Requirements:
WHAT TO EXPECT. IN THE KITCHEN &amp; ON THE LINE…
Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week.
 
AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
 
The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

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