<h3>Job Description</h3>
Job Description
**PART-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 DescriptionDescription:
Job Title: Pastry Sous Chef FLSA: Non-Exempt
Department: Culinary Reports to: Executive Pastry Chef
Customary Days: Sunday through Saturday 
Customary Hours: Varies to include evenings, holidays, and extended hours as business requires.
 
Are you passionate about creating stunning pastries and desserts that transform events into unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork bring every event to life? If so, then Blue Plate is where you belong!
 
Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As a Pastry Sous Chef, you will play a vital role in creating and executing high-quality pastries and desserts. Your leadership and expertise will ensure seamless execution, from production to final presentation, maintaining the highest standards of quality, creativity, and service.
 
Essential Functions:
<ul>
<li>Arrive Ready: Show up on time, dressed in accordance with our Back of House Dress Code Policy, prepared to lead and support high-volume pastry production with precision.</li>
<li>Get Your Assignment: Check in with the Executive Pastry Chef to confirm daily production tasks, event details, menu specifications, and any special dietary considerations.</li>
<li>Lead the Team: Supervise and support pastry staff, assign tasks, and ensure all team members are properly dressed and equipped for service.</li>
<li>Master the Menu and Flow: Conduct a pre-shift briefing to review the day’s production schedule, event requirements, plating styles, and any special requests to ensure seamless execution.</li>
<li>Set Up for Success: Direct kitchen setup and ensure all necessary ingredients, tools, and supplies are prepped and organized for efficient pastry production.</li>
<li>Oversee Pastry Production: Supervise the preparation and baking of all pastries, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.</li>
<li>Coordinate with Event Teams: Work closely with the Executive Pastry Chef, Event Supervisor, and Culinary Team to ensure desserts are plated and served according to event specifications and timelines.</li>
<li>Practice Safe Food Handling: Enforce proper food handling, storage, and sanitation practices to maintain compliance with health and safety regulations.</li>
<li>Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling, storage of leftover items, and adherence to sanitation guidelines.</li>
<li>Coach and Lead: Provide training, mentorship, and feedback to pastry team members, holding them accountable for quality and performance standards.</li>
<li>Monitor Staffing and Budget: Assist in managing labor efficiency while maintaining service quality and adhering to budgetary guidelines.</li>
<li>Track Attendance and Performance: Monitor staff sign-in/out times and overall performance, ensuring accurate documentation and adherence to scheduled hours.</li>
<li>Complete Shift Documentation: Maintain production records and performance notes, submitting necessary paperwork to management as required.</li>
<li>Support the Production Kitchen: Assist with kitchen production based on business demands, including off-premises event execution when needed.</li>
<li>Engage in Team Development: Participate in hiring, training, performance evaluations, and corrective action as necessary to build a strong pastry team.</li>
<li>Attend Meetings: Be present for department meetings to support planning and execution.</li>
<li>Perform Other Duties: Carry out additional tasks as assigned by management to support pastry operations and event success.</li>
</ul>
Requirements:
Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.
<ul>
<li>Certification in Pastry Arts or comparable professional experience.</li>
<li>Degree in Culinary Arts or Baking &amp; Pastry, a plus.</li>
<li>Minimum of 2 years of professional pastry kitchen experience in a high-volume or catering environment.</li>
<li>Experience in leadership, management, or supervisory roles, a plus.</li>
<li>Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain within 90 days of hire.</li>
</ul>
Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.</li>
<li>Exceptional pastry skills with a strong eye for detail and presentation.</li>
<li>Impeccable service standards and commitment to quality.</li>
<li>Proven leadership abilities, with the capacity to mentor and guide pastry team members to achieve outstanding results.</li>
<li>Strong problem-solving skills with the ability to make quick, effective decisions in a fast-paced, high-pressure kitchen environment.</li>
<li>Excellent organizational skills, with the ability to prioritize and manage multiple tasks and deadlines effectively.</li>
<li>Ability to collaborate cross-functionally with chefs, event supervisors, and service teams to ensure seamless execution.</li>
</ul>
 
Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability
required.
<ul>
<li>Proficiency in English (reading, writing, and speaking) is required.</li>
<li>Bilingual skills are a plus.</li>
</ul>
 
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. 
<ul>
<li>While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.</li>
<li>The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.</li>
<li>Regularly required to lift and/or move up to 60 lbs.</li>
<li>Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.</li>
</ul>
 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>May work in extreme heat and cold (non-weather and weather).</li>
<li>May work in wet conditions (non-weather and weather).</li>
<li>Noise level is low to moderate.</li>
<li>Will work near moving or mechanical parts.</li>
</ul>
Compensation and Benefits:
Hourly Wage Range: $27.00 - $33.00 per hour, based on experience.
 
Benefits Overview
At Blue Plate Catering, we live our core values: Happy, Joyful &amp; Fun; We Care More; Humbly Confident; Genuine &amp; Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.
 
Diversity, Equity, Inclusion &amp; Accessibility at Blue Plate
At Blue Plate, We Care More — and that means creating a workplace where everyone feels respected, valued, and empowered. Our hiring practices focus on equity and potential, and we partner with diverse communities to ensure opportunities are accessible to all. From onboarding to growth, we offer tailored support and inclusive development programs. We welcome candidates from all backgrounds to help us create memorable food and service experiences — together, we go beyond to make a difference.
 
Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Pastry Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Position Overview:
The Head Pastry Chef at Palm House is a hands-on leader responsible for directing all pastry operations, creating visually stunning and delicious desserts, and maintaining the highest culinary standards in line with the expectations of a luxury hospitality environment. This role includes leading and mentoring a small team, overseeing pastry production across all F&amp;B outlets, and contributing to the continued evolution of our pastry offerings.
 
This is a full-time position requiring open availability, including early mornings, evenings, weekends, and holidays as dictated by business levels and event scheduling.
Requirements:
Key Responsibilities:
Leadership &amp; Team Management
<ul>
<li>Lead, schedule, train, and mentor the pastry team, ensuring professionalism and productivity. </li>
<li>Maintain clear communication with the culinary and front-of-house teams to ensure seamless service across outlets. </li>
<li>Monitor performance and support staff development through on-the-job training, coaching, and performance evaluations. </li>
<li>Ensure team members follow proper food handling, storage, and safety protocols. </li>
</ul>
Menu Development &amp; Execution
<ul>
<li>Design and develop creative, seasonal, and on-brand dessert menus for the restaurant, in-room dining, banquets, and special events. </li>
<li>Maintain consistency in presentation, portioning, and taste across all pastry items. </li>
<li>Create specialty desserts and confections that enhance the guest experience and align with Palm House's luxury positioning. </li>
<li>Collaborate with the Executive Chef and Food &amp; Beverage leadership on new concepts and promotional ideas. </li>
</ul>
Operations &amp; Quality Control
<ul>
<li>Oversee daily operations of the pastry kitchen, ensuring production meets demand and quality expectations. </li>
<li>Manage inventory and ordering of ingredients, ensuring freshness and cost-effectiveness. </li>
<li>Monitor food cost, minimize waste, and maintain operational efficiency. </li>
<li>Ensure cleanliness and organization of pastry kitchen and storage areas in accordance with local health department standards. </li>
<li>Support large-scale event production and coordinate with banquet and events teams for custom requests. </li>
</ul>
Qualifications:
<ul>
<li>Minimum 5 years of progressive pastry experience in upscale/luxury dining environments. </li>
<li>At least 2 years in a supervisory or head pastry role. </li>
<li>Culinary degree or formal pastry training preferred. </li>
<li>Advanced knowledge of baking and pastry techniques, chocolate and sugar work, plated desserts, and specialty cakes. </li>
<li>Highly creative with a refined eye for detail, balance, and visual presentation. </li>
<li>Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. </li>
<li>Excellent time management, organizational, and communication skills. </li>
<li>Proficiency with kitchen equipment, food costing, and inventory management systems. </li>
</ul>
Physical Requirements:
<ul>
<li>Ability to stand and walk for extended periods (up to 10 hours per shift). </li>
<li>Must be able to lift and carry up to 30 pounds (e.g., ingredients, trays, equipment). </li>
<li>Comfortable working in a hot, fast-paced, and physically demanding kitchen environment. </li>
<li>Ability to use hands with precision for detailed pastry work and repetitive movements. </li>
<li>Ability to work flexible hours, including early mornings, weekends, holidays, and evenings based on business needs</li>
</ul>

Head Pastry Chef

<h3>Job Description</h3>
Job Description
We are looking for a Pastry Sous Chef will work alongside the Pastry Chef to manage the daily manages daily pastry kitchen operations, supervises staff, and creates and executes desserts and baked goods.
RESPONSIBILITIES:
<ul>
<li>Production Oversight:</li>
</ul>
<ul>
<li>
<ul>
<li>Collaborate with the Pastry Chef to design and produce a diverse range of pastries, desserts, and baked goods.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Lead pastry cooks in the production of plated desserts, banquet pastries, breads, and other specialty items.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Oversee dessert displays, buffets, and showpieces with a focus on artistry and consistency.</li>
</ul>
</li>
</ul>
<ul>
<li>Staff Supervision and Training:</li>
</ul>
<ul>
<li>
<ul>
<li>Assist in supervising and mentoring the pastry kitchen team, providing training and guidance to junior staff.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Foster a culture of continuous learning and professional growth within the team.</li>
</ul>
</li>
</ul>
<ul>
<li>Quality and Standards:</li>
</ul>
<ul>
<li>
<ul>
<li>Ensure all pastry preparations meet the highest quality standards.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Maintain meticulous attention to detail in preparation, presentation, and taste.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Ensure adherence to all food safety, sanitation, and quality standards.</li>
</ul>
</li>
</ul>
<ul>
<li>Management and Administration:</li>
</ul>
<ul>
<li>
<ul>
<li>Oversee procurement, storage, and efficient use of pastry ingredients and supplies.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Contribute to cost control, vendor management, and waste prevention.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Assist in creating visually appealing menus and collaborating on menu development with the Executive Chef.</li>
</ul>
</li>
</ul>
<ul>
<li>Kitchen Operations:</li>
</ul>
<ul>
<li>
<ul>
<li>Maintain a safe, clean, and organized kitchen environment.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Ensure adherence to opening and closing checklists and standard operating procedures.</li>
</ul>
</li>
</ul>
<ul>
<li>
<ul>
<li>Assist with inventory management, including tracking and tracing stock.</li>
</ul>
</li>
</ul>
Required Skills and Qualifications:
<ul>
<li>Culinary Expertise: Strong, advanced knowledge of professional pastry techniques and ingredients.</li>
<li>Leadership: Ability to lead, mentor, and train a team of pastry professionals.</li>
<li>Attention to Detail: Meticulous attention to detail in all aspects of pastry production and presentation.</li>
<li>Organization: Strong organizational and time management skills to handle complex production schedules.</li>
<li>Teamwork: Ability to work collaboratively with other kitchen staff.</li>
<li>Communication: Professional communication skills for interacting with team members and superiors.</li>
<li>Problem-Solving: Ability to effectively solve problems that may arise in a busy kitchen environment.</li>
</ul>

<h3>Job Description</h3>
Job Description
Cafe Fiero is an offsite commissary kitchen servicing Robin's, Novo and Luna Red Restaurants in SLO County. We are looking for an Assistant Pastry Chef to to help fulfill baked goods production for our 3 full service restaurant locations.
Summary of Position: The Assistant Pastry Chef will support the Pastry Chef in day-to-day pastry operations at our commissary kitchen, which produces baked goods and desserts for multiple restaurant locations. This role combines hands-on production with leadership coverage in the Pastry Chef's absence, requiring the ability to lead and support a small team of 1-3 employees. We're looking for someone who brings both technical pastry expertise and a genuine dedication to teamwork and craft.
Schedule Full-time, 30-40 hours per week, hourly, non-exempt position. This position must be able to work Monday-Friday to start, with the potential to shift to a Sunday-Thursday schedule.
Primary Duties and Responsibilities:
<ul>
<li>Assist pastry chef in day-to-day operations and be the point of contact in their absence</li>
<li>Assist in preparing a variety of baked goods (desserts, sweet/savory pastries, breads) for multiple locations according to restaurant logistics and plating requirements</li>
<li>Ability to operate standard kitchen equipment, such as mixers, ovens, and pastry tools</li>
<li>Support in recipe creation and ordering ingredients</li>
<li>Accurately measure, weigh, mix, shape, and mold dough as directed</li>
<li>Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service</li>
<li>Package and present pastries for delivery, considering longevity and appeal</li>
<li>Maintain cleanliness and organization in the workspace, ensuring kitchen equipment is clean and operational</li>
<li>Follow proper labeling, dating, and storage procedures of all ingredients and finished products</li>
<li>Support in ensuring timely preparation and service of all desserts</li>
<li>Keep food cost management in mind by tracking ingredient usage</li>
<li>Help with recording and costing out recipes as required</li>
<li>Adhere to standard portion sizes, cooking methods, and quality standards</li>
<li>Inspect equipment and report any issues affecting baking quality to the Pastry Chef</li>
<li>Support in supervising and training pastry/baking associates as directed</li>
<li>Participate in hiring processes, performance reviews, and disciplinary actions as needed</li>
<li>Complete additional tasks and responsibilities assigned by the Pastry Chef or management</li>
</ul>
Required Skills/Abilities:
<ul>
<li>Exceptional organizational and prioritization skills</li>
<li>Must be able to take directions without hesitation, but is also comfortable with autonomy</li>
<li>Ability to take action without being prompted to do so and encourage others around you to become self-starters as well</li>
<li>Punctual, reliable and a willingness to learn, while treating others with respect and honesty</li>
<li>Skilled in using commercial ovens with a deep understanding of temperature needs for different baked items</li>
<li>Demonstrated ability to work fast and efficiently without compromising on the quality of preparation and end product</li>
<li>Ability to read and understand recipes and measurements</li>
<li>Forward-thinking approach, constantly anticipating needs and staying one step ahead in all preparations</li>
<li>Solid grasp of professional cooking techniques and baking methods and procedures</li>
<li>Understanding and knowledge of safety, sanitation practices and food handling procedures</li>
<li>Strong attention to detail and high standards of excellence</li>
<li>Proactive, driven, and motivated with a strong sense of urgency to deliver results</li>
<li>Positive demeanor and excellent verbal and written communication skills</li>
<li>High level of integrity, consistently maintaining accountability in all that you do</li>
</ul>
 Physical Requirements:
<ul>
<li>High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)</li>
<li>Must be able to occasionally lift, balance, and move food product and items weighing up to 50 pounds</li>
<li>Must be able to perform in a fast paced, busy environment with attention to detail</li>
</ul>
 Education and Experience:
<ul>
<li>At least 2 years of proven experience working in pastry at a bakery or other food production (restaurant, cafe, hotel, catering) environment</li>
<li>Must have or be able to attain a valid California Food Handlers card</li>
<li>Must have or be able to attain a valid Supervisory California Sexual Harassment Prevention Certificate</li>
</ul>
 Preferred Qualifications:
<ul>
<li>Experience in a supervisory or management capacity with a minimum of one employee working under you is highly preferred</li>
<li>Degree in Culinary Arts, Pastry &amp; Baking is not required, but a plus</li>
<li>Flexible working hours, including weekends, evenings and holidays, when necessary</li>
<li>Genuine passion for culinary excellence and dedication to creating exceptional food experiences</li>
<li>Knowledge of G-Suite applications, particularly Google Docs and Sheets is a plus</li>
</ul>
 Disclaimer: This description includes essential functions. Additional functions and requirements may be assigned by supervisors as deemed appropriate. In accordance with California law and the Americans with Disabilities Act, requirements may be modified to reasonably accommodate disabled individuals. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives and experiences and encourage people from underrepresented backgrounds to apply. Cafe Fiero offers reasonable accommodations to job applicants with disabilities.

<h3>Job Description</h3>
Job DescriptionPrimary Responsibilities
The Pastry Chef reports directly to the executive chef and also assists with managing kitchen operations. The Pastry Chef will spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Pastry chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work related duties must be done onsite.
DUTIES and RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.
ADMINISTRATIVE:
<ul>
<li>Estimate food consumption and requisition or purchase food.</li>
<li>In addition, the pastry chef also performs many administrative duties, including ordering supplies and reporting to the General Manager.</li>
</ul>
EMPLOYEE RELATIONS:
<ul>
<li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li>
<li>Maximizing the productivity of the kitchen staff.</li>
</ul>
OPERATION:
<ul>
<li>Plans, designs and prepares pastries, and desserts by maintaining production</li>
<li>Implements production, productivity, quality standards.</li>
<li>Contribute to menu creation of the new dessert line: consulting with Executive Chef.</li>
<li>Bring creativity to the pastry offerings</li>
<li>Ensure the consistent production of high quality desserts</li>
<li>Ensure resources support the business needs through the effective management of employees and their schedules.</li>
<li>Contribute to revenue through effective food cost control</li>
<li>Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer</li>
<li>Maintain a clean production area</li>
<li>Clean and sanitize all equipment, work areas, containers and utensils</li>
<li>Be quick, accurate and organized</li>
<li>Prepare special orders for events as needed</li>
<li>Ensure operations are in accordance with food safety and sanitation standards</li>
<li>Guide FOH staff on product questions and offer assistance in finding or suggesting product selection to customers</li>
<li>Standardize production recipes to ensure consistent quality.</li>
<li>Plan and price menus.</li>
<li>Observe the company’s fire plan and health safety policy.</li>
<li>Observe the rules and procedure of the company.</li>
</ul>
MINIMUM REQUIREMENTS
Must have and be able to do all of the following:
<ul>
<li>Manage in a diverse environment with focus on client and customer services is essential to success in this role</li>
<li>Certification from a national culinary organization.</li>
<li>Artistic ability to make his or her dishes appealing to the eye.</li>
<li>Good communication skills.</li>
<li>Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size.</li>
<li>Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.</li>
<li>Premise and liability accountability and contract-managed service experience is desirable.</li>
<li>Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience.</li>
<li>Hold a valid food handers certification.</li>
</ul>
WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:
You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:
<ul>
<li>Tolerate varying noise levels, temperature, and illumination and air quality.</li>
<li>Hand-eye coordination and manual dexterity.</li>
<li>Normal sense or smell, taste, touch and sound.</li>
<li>Able to respond to visual or aural cues.</li>
<li>Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift. </li>
<li>Lift up to 50 pounds in order to perform the essential functions. </li>
<li>Work in a stressful environment and stressful situations. </li>
<li>Work in an environment where climate constantly changes. </li>
<li>Maneuver freely through all areas of the property.</li>
</ul>

Executive Pastry Chef

<h3>Job Description</h3>
Job Description
Bring joy to life’s most memorable moments in an environment where elegance meets excellence. We’re seeking a visionary, hands-on, and passionate Executive Pastry Chef to lead our pastry department. If you thrive on team mentorship, culinary innovation, and operational excellence, we’d love to meet you.
 
Executive Pastry Chef – Benefits and Compensation
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Base salary + bonus eligibility
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Health, dental, and vision insurance
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Life, STD/LTD, and hospital indemnity insurance
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;401(k) plan after 1 year
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Paid time off, flex days, sick days, and bereavement leave
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Manager meals, employee dining discounts, and retail/dessert perks
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beautiful, inspiring work environment with a supportive, high-performance team
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Career growth and development opportunities with a growing brand
 
Executive Pastry Chef – Requirements &amp; Qualifications
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Minimum 5 years of restaurant management experience
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 years as an Executive Chef in a fine dining establishment
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Culinary degree or related education preferred
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Proven ability to lead a team through coaching, training, and personal development
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Expertise in pastry production, recipe development, and product presentation
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Strong business acumen with experience managing food and labor costs
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Able to work a 45+ hour work week with availability for mornings, evenings, weekends, and holidays
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;ServSafe certified and proficient in food and alcohol safety
 
Executive Pastry Chef – Preferred Background &amp; Skills
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Culinary degree or related education preferred 
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Demonstrated ability to maintain high culinary standards while mentoring Sous Chefs and team members
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Strategic thinker with a collaborative leadership style and an ownership mentality
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Experience managing inventory, purchasing, and vendor relationships
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Strong attention to detail with a passion for creative, visually inspiring pastry presentation
 
Ready to lead unforgettable experiences in a role that rewards creativity, initiative, and connection? Apply now to make your mark.

<h3>Job Description</h3>
Job DescriptionCompany Description 
Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering.
Job Description 
We are seeking a talented and experienced Pastry Chef to join our culinary team in Santa Fe, NM, United States. As Executive Pastry Chef, you will be responsible for overseeing and elevating the pastry and dessert offerings across multiple locations in our organization.
<ul>
<li>Lead and manage the pastry team, providing guidance, training, and mentorship</li>
<li>Develop and implement innovative dessert menus that align with our brand and seasonal offerings</li>
<li>Ensure consistent quality and presentation of all pastry items across multiple locations</li>
<li>Collaborate with the executive chef and other culinary leaders to create cohesive dining experiences</li>
<li>Comfortable in guest facing situations</li>
<li>Manage food costs, inventory, and budgets for the pastry department</li>
<li>Maintain strict adherence to food safety standards and health regulations</li>
<li>Stay current with industry trends and incorporate new techniques and flavors into menu items</li>
<li>Participate in guest facing &nbsp;special events, tastings, and promotional activities as needed</li>
<li>Foster a positive and productive work environment within the pastry team</li>
</ul>
Qualifications 
<ul>
<li>Culinary degree or diploma in Pastry Arts</li>
<li>Minimum 5 years of experience as a Pastry Chef, preferably in high-volume, upscale establishments</li>
<li>Advanced knowledge of pastry and baking techniques, including chocolate work, sugar work, and cake decorating</li>
<li>Proven ability to develop creative and innovative dessert menus</li>
<li>Strong leadership skills with experience managing and mentoring kitchen staff</li>
<li>Excellent organizational and time management skills</li>
<li>Proficiency in food cost management and budget control</li>
<li>Up-to-date knowledge of current pastry trends and techniques</li>
<li>Understanding of dietary restrictions and allergen management</li>
<li>Ability to work in a fast-paced environment and handle multiple priorities</li>
<li>Strong communication skills and ability to work collaboratively with other departments</li>
<li>Current Food Safety Certification</li>
<li>Flexibility to work evenings, weekends, and holidays as required</li>
<li>Basic Spanish language&nbsp;proficiency&nbsp;is preferred,&nbsp;not required</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.
Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment 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, Juniper Bishops Employment 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.

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