<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 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

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

<h3>Job Description</h3>
Job Description
We need specialist chef pastry to have experience more than two years.
Full time job, amazing e environment, great opportunity to grow.&nbsp;

Chef pastry

<h3>Job Description</h3>
Job Description
SusieCakes has 26 bakery locations across CA, TX and TN. Our bakeries are filled with the delicious tastes and sweet smells of cakes, cupcakes, cookies, pies, and bars- all baked from scratch, on-site daily, using the freshest and finest ingredients.
Please apply to the link and complete your application process today! This role primarily focuses on cake decorating, with 90% of the responsibilities dedicated to frosting and finishing pastry products.
In accordance with California law, the expected salary range for this California position is between $20.00 and $22.00 an hour. The actual compensation will be determined based on experience and other factors permitted by law.
Tips: average +$2-$3 per hour
Full time: 32-40 hours a week *weekend availability is a must.
At SusieCakes, we make old-fashioned, sentimental dessert favorites – just like you may remember from your childhood! Our bakeries are filled with the delicious tastes and sweet smells of cakes, cupcakes, cookies, pies, and bars- all baked from scratch, on-site daily, using the freshest and finest ingredients. Our signature Celebration Cake is a birthday staple on tens of thousands of tables. Our bakeries mix the nostalgia of the past with the warmth and feel of a modern, neighborhood bakery. “Connecting through Celebration” is our purpose and what we strive for every day with our team members, our guests, and our community.
Our bakeries are lively and bustling with genuinely friendly people who have the “hospitality gene.” They understand the importance of what they do every day and are empowered to make days better. Their connections to our guests and to each other are what separates SusieCakes from other bakeries.
The pastry baker assists in the culinary operations by managing and producing of all the baked goods along side other culinary team members. 
RESPONSIBILITIES:
<ul>
<li>Manage production and prepare a wide variety of standard and custom baked goods according to recipes</li>
<li>Mix, bake, build, decorate, and inscribe products in an efficient manner (as applicable)</li>
<li>Ensure all food is prepared, handled, and stored according to all required food safety code standards</li>
<li>Operate and maintain bakery equipment</li>
</ul>
BENEFITS &amp; PERKS:
<ul>
<li>Predictable work schedule. Early shifts!</li>
<li>Free non-slip shoes (annually!) </li>
<li>Birthday month PTO with complimentary cake</li>
<li>Company holidays off (Thanksgiving, December 25th-27th, and New Year’s Day) </li>
<li>Medical, dental, vision insurance </li>
<li>Vacation, 401k, FSA · Paid Sick Time </li>
<li>Referral Program</li>
<li>Pet rescue reimbursement and pet insurance </li>
<li>Flexible return to work schedule for maternity leave </li>
<li>Generous 50% discount on all our delicious desserts!</li>
</ul>
QUALIFICATIONS:
<ul>
<li>One year of previous culinary experience, pastry/baking experience strongly preferred</li>
<li>Ability to work in cross functional roles as needed (front-of house &amp; back-of-house)</li>
<li>Must have reliable transportation </li>
</ul>
PHYSICAL REQUIREMENTS:
<ul>
<li>Frequent walking, kneeling, bending, and reaching overhead</li>
<li>Able to stand for extended periods of time</li>
<li>Must be able to lift, move and carry up to 50 pounds</li>
<li>Must be able to taste product for quality assurance i.e buttercream(s), cake(s) and cupcake(s)batter, cookie dough and other recipes as assigned.</li>
</ul>
EDUCATION:
<ul>
<li>Culinary degree preferred</li>
<li>High school diploma or GED</li>
</ul>
LANGUAGE SKILLS:
<ul>
<li>Must be able to speak, read, and write English</li>
</ul>
OTHER:
<ul>
<li>Ability to work flexible hours, including weekends and holidays, as needed</li>
</ul>

589 pastry-chef Jobs