<h3>Job Description</h3>
The Pastry Cook will bake various desserts, breads and pastries in the restaurant kitchen. The Pastry Cook will develop and follow recipes to create baked goods, develop new recipes to feature on the menu, and assist in keeping stock of the kitchen's inventory. The Pastry Cook will maintain a positive win-win attitude; always work to improve the restaurant; and be supportive of decisions made by the management team.
Responsibilities
<ul>
<li>Ensure guest satisfaction through high-quality food standards</li>
<li>Operate and manage the pastry section of the kitchen, working with other chefs</li>
<li>Prepare a variety of attractive and appetizing baked goods</li>
<li>Assist the Back of House management team in various aspects of the kitchen, including ordering, inventorying, equipment needs, etc.</li>
<li>Maintain high standards in all areas of safety, security and sanitation, including preventative maintenance, cleaning and repairs of equipment</li>
</ul>
Qualifications
<ul>
<li>At least one year of restaurant kitchen experience in a high-volume setting</li>
<li>Knowledge of and adherence to health department regulations and food handling and storage rocedures</li>
<li>Technical and natural baking abilities</li>
<li>Flexible work availability</li>
</ul>
Pay: Based on experience Job type: Full-time and part-time positions available, hourly
Complete our short application today!

Pastry Chef

<h3>Job Description</h3>
COMPANY: 
Discovery Solutions seeks applicants Pastry Chef - UNC Chapel Hill.
LOCATION:
Chapel Hill, NC

SUMMARY:
Were looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, youll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
RESPONSIBILITIES:
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities
- Estimate food consumption and requisition or purchase food
- Select and develop recipes as well as standardize production recipes to ensure consistent quality
- Establish presentation technique and quality standards, and plan and price menus
- Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
- Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
QUALIFICATIONS:
- Requires 2-3 years of experience in a related position
- Requires 2-3 years of post-high school education or equivalent experience
- Culinary degree preferred
- Requires advanced knowledge of the principles and practices within the food profession
- Requires experiential knowledge of management of people and/or problems
- Re quires oral, reading and written communication skills
-catering experience required
-high volume experience required

<h3>Job Description</h3>
Our Company:
Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home.
Our Property:
There’s no better place to ski and no better place to stay than The Sebastian – Vail. Vail’s premier hotel and Private Residence Club features impeccable amenities amid the unadulterated surroundings of the White River National Forest. Our staff at The Sebastian – Vail make the most of all four seasons in Vail Valley, with year-round outdoor sports and a thriving arts and entertainment scene. 
Our Core Values:
We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales &amp; marketing. Our values define who we are. 
<ul>
<li>Be Authentic </li>
<li>Practice Humility </li>
<li>Cultivate Teamwork </li>
<li>Value Time </li>
<li>Be Trustworthy </li>
</ul>
Job Title: Pastry Chef
Position Type: Full-time Seasonal
Start Date: June 1st, 2024
Pay Rate: $25.00/hour
Responsibilities:
<ul>
<li>Plans, organizes, schedules, reviews and evaluates the work of assigned staff; oversees the daily preparation and participates in food production. </li>
<li>Develops and implements restaurant and banquet dessert menus; develops daily specials. </li>
<li>Create, review menu design, photography, and plate up guides for each baking, pastry and dessert menu item. </li>
<li>Create innovative pastries and dessert items that feature fresh, seasonally appropriate ingredients, taste great and pair well with items on the existing food and wine menu. </li>
<li>Composes and monitors daily Production schedules. </li>
<li>Supervises all culinary operations in pastry kitchen: Ordering, Scheduling and approval, production and quality of product. </li>
<li>Monitors banquet function sheets for any changes and clarifies variations with the chef. </li>
<li>Attends and/or administers daily line up, F&amp;B, BEO meetings and culinary staff meetings. </li>
<li>Ensures kitchen, kitchen equipment, dry storage areas and walk-ins are kept clean’ orderly and in good operating condition. </li>
<li>Regularly visit dining area when it is open to welcome members, especially during banquets, buffets and special events. </li>
<li>Reports any mechanical issues with the Engineering Department. </li>
<li>Ensures effective and efficient use of products and labor and managing restaurant kitchen and stewarding staff. </li>
<li>Orders and controls food storage and pairs in unison with Restaurant Chefs. </li>
<li>Adheres to established purchasing, receiving, storing and issuing procedures. </li>
<li>Coordinates efforts with stewarding lead to focus in the same cleaning efforts and schedules; communicates any especial cleaning needs. </li>
<li>Completes daily production reports by shift end and communicates with assistant about items in progress or still to be started. </li>
<li>Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work. </li>
<li>Ensures adherence to safety and emergency procedures required to protect hotel and guest property.</li>
<li>Resolves customer complaints/queries satisfactorily.</li>
<li>Maintains through understanding of industry and stays abreast of industry trends.</li>
<li>Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.</li>
<li>Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment. </li>
</ul>
Benefits:
<ul>
<li>Free onsite shift parking</li>
<li>Discounted bus pass for Eagle County &amp; Lake County routes</li>
<li>Discounted F&amp;B, Spa Treatments &amp; Retail up to 40% off</li>
<li>401K with Match</li>
<li>PTO for Full Time Year Round up to 4 weeks a year</li>
<li>Wellness Bonus if worked through full season until ski area closing</li>
<li>Full Time Year Round possible, with full benefits such as Medical, Dental, Vision, LTD/STD, Life, Accident, Critical Illness, Hospital Insurance.</li>
<li>Free onsite Chef prepared employee dining room with hot meals and salad bar</li>
<li>Some full time seasonal positions offer discounted living onsite in employee housing, shared dorm style units during the season hired only up to the 1st 6 months of that particular season. Long term and single living arrangements are offered for management positions or those working overnight shifts available for on call outside of normal work hours.</li>
</ul>

<h3>Job Description</h3>
South Sioux City Marriott is looking for an experienced Full-time Pastry Chef to join our team and help us create delicious desserts for our guests. If you have a passion for baking and want to be a part of an excellent team, then we want to hear from you!
We are always looking for passionate people who will embrace our belief in hospitality and customer experience. As a lead Pastry Chef, you are to provide exceptional customer service and delicious food services to our guests.
You will prepare, develop, and create delicious desserts for our restaurant Kahill’s Chophouse, and for our banquet events at our hotel following standards set by our executive chef and the food and beverage director. You will meet with customers to discuss details and planning of custom-made desserts for special occasions such as weddings and holidays. Ensure the bakery section of the kitchen adheres to health and safety regulations. Develop new seasonal recipes and menus and keep up with the latest trends. You will oversee the entire pastry and baked goods: ordering, handling – kitchen receiving, storage, rotation, utilization, preparation, and development of food related standards and procedures.
Requirements:
<ul>
<li>Proven experience working in the food industry as a Pastry Chef.</li>
<li>Capable of working in a fast-paced, production environment.</li>
<li>Perform other reasonable job duties as requested by the Executive Chef and/or General Manager.</li>
<li>Flexible with hours and ability to work extra hours during holidays.</li>
<li>Manual dexterity</li>
<li>Reliable form of transportation</li>
<li>Ability to work well with other associates</li>
<li>Good interpersonal communication skills</li>
<li>Ability to stand for extended periods of time</li>
<li>Ability to lift up to 40 pounds</li>
<li>Time management to maximize productivity</li>
<li>Attention to detail</li>
</ul>
Benefits:
<ul>
<li>Medical, Dental and Vision Insurance</li>
<li>PTO</li>
<li>Sick Time</li>
<li>Competitive Pay</li>
<li>401(k) Retirement Savings Plan</li>
<li>Hotel Room Discounts</li>
<li>Ongoing Training and Career Development</li>
</ul>
Job Type: Full-time
Monday to Friday
Weekends as needed
#hc84606

<h3>Job Description</h3>
Description:
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>
Salary: 
Aspasia Coffee and Bake Shop

Summary
Are you looking to work in a state-of-the-art kitchen with brand new equipment and cutting-edge technology?  Aspasia Coffee and Bake Shop's Production Kitchen will amaze you!
The Production Kitchen Baker will have a passion for baking and will be responsible for preparing raw materials for bread, cakes, pastries, and other items. Helps in all baking responsibilities such as mixing ingredients, making batter, pouring the batter in molds, and baking it, decorating the baked products with icing, fruits pieces and crushed chocolate, etc. Once the bakery product is ready, serve the product and store product in storage areas.
Essential Duties and Responsibilities
<ul>
<li> Able to follow established recipes and presentation standards</li>
<li>Helps set pace and prep lists for the day with the pastry staff</li>
<li>Understands and oversees event orders and ordering in the absence of the Executive Pastry Chef</li>
<li> Mix ingredients to prepare baked goods</li>
<li> Measure, mix, and prepare raw materials according to company specifications and recipe</li>
<li> Using mixers, blenders, heat sources, and other equipment to make baked goods</li>
<li>Assists in the fulfillment of wedding cake orders, handles special cake shapes and decorations</li>
<li>Assists in the production of breads, rolls, muffins, etc. to maintain an inventory of freshly baked foods at all times</li>
<li>Notify Executive Pastry Chef in advance of expected product shortages</li>
<li> Follow proper handling and right temperature of all food products</li>
<li> Maintain cleanliness and organization in all work areas</li>
<li> Operate and sanitize all equipment in a safe and proper manner</li>
<li> Report all equipment problems and maintenance issues, known safety hazards or unsafe practices and procedures immediately to Executive Pastry Chef</li>
<li> Perform other activities as needed such as stocking, prep, and sanitation</li>
<li> Meet schedules and time requirements for food preparation</li>
</ul>
<ul>
<li>Comply with health and safety regulations</li>
<li>Perform all other duties as assigned by the employer</li>
</ul>
<ul>
<li> The desire to have fun, smile, and have a happy attitude</li>
</ul>
Qualification 
<ul>
<li> Diploma in Culinary, Confectionery, Pastry or any combination of education and experience equivalent to graduations from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.  </li>
<li> Sound understanding of food allergies and foodborne illnesses</li>
<li> Demonstrate basic baking skills</li>
<li> Experience working in a fast-paced environment</li>
<li> Self-starter, ability to work independently and as part of a team</li>
<li> Enthusiasm, energy, and positive attitude with a desire to learn and develop</li>
<li> Excellent communication, organization skills, and time management skills required</li>
<li> Be extremely reliable and punctual</li>
<li> Food Handler Card required, company administered</li>
<li> Manager ServSafe Certification, recommended.</li>
</ul>

 Supervision
 The employee performs work under the supervision of the Executive Pastry Chef.
Work environment and Physical Demands
<ul>
<li>Work with hot, cold, and potentially hazardous equipment</li>
<li>May be required to work in very warm or cold conditions for an extended period of time</li>
<li>While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell</li>
<li> The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.  </li>
</ul>

Pastry Chef 1

<h3>Job Description</h3>
PASTRY SOUS CHEF
Hola, Las Vegas! José Andrés is looking for a PASTRY CHEFto help open our newest concept Bazaar Mar. 
José Andrés Group will be opening a new property inside of The Shops at Crystals in the heart of the Vegas strip. We have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG team members know they all play a critical role in the overall success of our brands.
What you can expect from us:
<ul>
<li>Competitive Pay with industry-leading benefits</li>
<li>Medical, Dental, Vision, 401k, PTO</li>
<li>50% off food at any of our restaurants</li>
<li>Bonus eligibility</li>
<li>Flexible Schedules</li>
<li>Fun, Dynamic, Innovative atmosphere</li>
<li>Education Assistance/Tuition Reimbursement </li>
<li>Career Advancement opportunities</li>
</ul>
Lead and manage all restaurant operations in partnership with the Pastry Head Chef to offer a world-class culinary experience, and ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Restaurant's Pastry Head Chef.
Culinary Leadership: 
<ul>
<li> Work with the JAG Culinary Team to create innovative and authentic menus. </li>
<li> Educate self and team on regional history, culture, and cuisine. </li>
<li>Research and utilize industry trends, innovative techniques, and environmentally friendly products/procedures. </li>
<li>Understand, develop, coach, and consistently execute TFG’s culinary standards. </li>
<li> Ensure consistent menu execution by using tools such as line checks, menu change SOPs, and recipes. </li>
<li> Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. </li>
<li>Japanese Cuisine Experience Preferred</li>
</ul>
Performance and Talent Development:
<ul>
<li>Educate, coach, and build teams to exceed expectations. </li>
<li> Develop a team of prepared and qualified leaders to move upward in the organization. </li>
<li> Clearly define expectations and hold individuals accountable. </li>
<li> Provide positive and constructive feedback to your team in a timely manner and document it when appropriate. </li>
<li> When necessary, create and implement action plans to overcome employee opportunities. </li>
<li> Delegate appropriately and fairly to develop and motivate the team. </li>
<li> Use education budgets to develop and educate the team. </li>
<li> Actively recruit and hire top-tier talent. </li>
<li> Treat potential employees with the same sense of hospitality and respect as employees and guests. </li>
<li> Execute training program consistently for hourly, management trainee, and management employees. </li>
<li> Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.</li>
</ul>
Ambassador of JAG Culture: 
<ul>
<li>Seek out opportunities to communicate Jose Andres Group's vision to the team, guests, students, vendors, and community clearly and positively. </li>
<li> Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. </li>
<li> Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’ without sacrificing quality. </li>
<li> Create a positive work environment by demonstrating no tolerance for negative behaviors. </li>
<li> Welcome new ideas and seek feedback from the team by asking questions. </li>
<li> Exemplify professionalism and hospitality in all interactions and especially in difficult situations.</li>
</ul>
Manage Daily Operations: 
<ul>
<li> Responsible for the daily operations of the restaurant, ensuring they operate efficiently and profitably. </li>
<li>Understand, practice, and teach JAG policies and procedures. </li>
<li>Ensure concept and JAG vision and communicate a policy to team and managers. </li>
<li>Manage and oversee all day-to-day operations to maximize revenues and profits. </li>
<li>Provide a safe, clean, organized, and sanitary work environment. </li>
<li>Teach and enforce Food Sanitation and Safety standards. </li>
<li>Ensure all Health Standards and federal and state laws are met. </li>
<li>Correct all violations with a sense of urgency. </li>
<li> Create an environment where information is shared as a rule. </li>
<li> Ensure that all deadlines are met and take accountability for completion. </li>
</ul>
Manage Financial Results: 
<ul>
<li>Develop and execute a plan to stay within department budgets and maximize profits.</li>
<li> Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling, and payroll. </li>
<li>Share financial information with the management team to develop and understand the impact of their decisions. </li>
<li>Ensure tools such as Compeat are utilized correctly, and data is accurate. </li>
<li>Reach out to the JAG community for support as needed. </li>
<li>Support the Head Chef for the day-to-day execution of menus in your immediate area.</li>
<li>You have full working knowledge of all menu items, recipes, prep lists, and station setups.</li>
<li>You have an understanding of all equipment, how it operates, and how to maintain &amp; clean equipment.</li>
<li>You have full financial control and responsibility for your immediate area, including food, labor and supply control, and costs. </li>
<li>You lead by example- by being proactive in assisting all Team Members in any area of operation</li>
<li>including outside of your immediate AOR.</li>
<li>You oversee training and development and daily output of Team Members, taking action where needed to ensure smooth operations.</li>
<li>You are responsible to enforce &amp; uphold standards, you inform and hold Team Members accountable to the same standards and issue corrective action when a Team Members performance or behavior is outside accepted JAG standard.</li>
<li>Chefs are responsible for their entity-specific Recipe books, Daily upkeep, and updating as needed when there are menu changes.</li>
<li>Chefs Oversee Station sets up and conducts line walks for quality control, cleanliness, organization, adherence to recipes, food safety, and its appearance. </li>
<li>Chefs Insure Deep cleaning schedule and equipment maintenance in maintained.</li>
<li>Chefs complete Weekly Schedules 3 weeks in advance</li>
<li>Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and  JAG policies and procedures</li>
<li>Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.</li>
</ul>
JOSE ANDRES GROUP restaurants span across America including Miami, Orlando, Las Vegas, NYC, LA, Dubai, Bahamas, Chicago and of course Washington, DC. Our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food.

<h3>Job Description</h3>
Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home.
This individual is passionate, positive, creative, and cares deeply about the team that they lead. Primary responsibilities include everything from organizing the Pastry team for success, sourcing product, working closely with the hotel team, and planning and execution of new menu items all while ensuring that the hotel meets its financial targets. In addition, this role will serve to establish standards of excellence within the hotel’s overall F&amp;B program and work closely with the Executive Chef to facilitate a seamless production program for all Food &amp; Beverage outlets. We will hire for passion, culture, positive energy and willingness to do what it takes while maintaining humility and grace under pressure. 

Requested Tasks-Preparing ingredients and handling baking and other kitchen equipment -Creating pastries, baked goods, and confections, by following a set recipe -Developing new recipes for seasonal menus -Decorating pastries and desserts to ensure beautiful and tasteful presentation -Ordering new supplies, ingredients, and equipment when needed and within budget Requested Capabilities-Prior experience as a Pastry Chef highly preferred-Innovative and creative personality -A passion for all things pastry and confectionary

As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care &amp; 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. 

We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively.

Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

<h3>Job Description</h3>
PASTRY CHEF POSITION PROFILE
Reports To: EXECUTIVE CHEF, position is exempt
WHO YOU ARE
Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, “behind” and “hot” in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business and are eager to learn more.
THE ROLE
The Pastry Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them.
At DAXTON, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.
WHAT YOU WILL DO
<ul>
<li>Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience</li>
<li>Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces</li>
<li>Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow</li>
<li>Understanding of operational metrics (KPI’s and P&amp;L’s), demonstrating critical thinking skills by connecting those with operational observations</li>
<li>Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities</li>
<li>Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department’s key priorities</li>
<li>Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program</li>
<li>Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed</li>
<li>Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation</li>
<li>Woodward Brown Ventures LLC., DAXTON does not discriminate based on disability, veteran status or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.</li>
</ul>
HOW YOU LEAD
<ul>
<li>Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback</li>
<li>Collaborate effectively with all hotel departments including Sales, Banquets &amp; Catering, Food &amp; Beverage, and Hotel Operations to provide an exemplary guest experience</li>
<li>Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community</li>
<li>Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge</li>
<li>Demonstrates the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill set</li>
</ul>
WHAT YOU WILL NEED
<ul>
<li>Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant</li>
<li>Passion for culinary arts, experience in a wide range of cuisines</li>
<li>Basic skills in Microsoft Excel and Word to create spreadsheets and proposals</li>
<li>Adaptable interpersonal communication skills to address all employee levels of the hotel</li>
<li>Proficiency of the English language in reading, writing and verbal communication</li>
<li>Ability to calculate basic math principles to meet proper menu ingredients and perform inventory</li>
<li>Ability to work in a fast-paced environment for extended periods of time to meet high volume business</li>
<li>Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.</li>
<li>Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.</li>
<li>Ability to stand or walk for prolonged periods to cook required menu items</li>
<li>Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers</li>
</ul>
WHAT’S IN IT FOR YOU
• Paid time off
• 401K with company match up to 3% after 90 days of hire
• Free shift-meal prepared by our in-house culinary experts
• Medical, Dental, Vision, insurance effective on the 1st of the month after your hire date
As an Equal Opportunity Employer, Woodward Brown Ventures LLC., DAXTON hotel celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

<h3>Job Description</h3>
Job Description
The Pastry Chef will operate and manage Big Fish Premium Bakery, which is located on the Big Fish Restaurant Group corporate and commissary grounds in Rehoboth Beach, DE. 
Specific Duties and Responsibilities of this role include:
<ul>
<li>Oversee and manage bakery staff daily</li>
<li>Prepare a variety of baked goods by following BFRG recipes as well as developing new and seasonal recipes that align with culinary trends</li>
<li>Decorate and present pastries and baked goods in a tasteful and attractive manner</li>
<li>Monitor and order ingredients, supplies and equipment</li>
<li>Ensure the bakery adheres to health and safety regulations</li>
<li>Communicate with restaurant chefs and event clients to discuss custom-made desserts or baked goods for special occasions</li>
<li>Use creativity in preparing holiday items and desserts for catering events</li>
<li>Prepare weekly schedule of bakery staff</li>
<li>Identify staffing needs; assist in recruiting new team members and training them</li>
</ul>

Qualifications:
<ul>
<li>2 years experience in baking/pastry preferred</li>
<li>The ability to work a typical schedule of Monday-Friday 7am-3pm, with flexibility surrounding holidays and large events</li>
<li>Knowledge of how baking ingredients work together and how they can be used in creative ways</li>
<li>Leadership skills to manage, train and motivate bakery staff</li>
<li>Proficient in time management to fulfill bakery orders on schedule and keep team members on task</li>
<li>Physical strength and stamina to spend the majority of each day standing and performing repetitive motions</li>
</ul>
Company Description
Big Fish Restaurant Group is a privately held, professionally managed multi-concept restaurant group that grew from the success of the original Big Fish Grill in Rehoboth Beach, Delaware. Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations. Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House.
We are proud to say that Big Fish Restaurant Group has been a favorite of those local to Delaware and visiting for over 20 years! Each of our concepts serves only the freshest seafood alongside unique and delicious dishes. We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused!
Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment. So an affinity for teamwork and can-do attitude are musts to get drafted to our team! Contagious happiness is certainly a bonus. If you would like to join our fun and dynamic team, go ahead and apply! We can't wait to learn all about you. You can expect to hear from a manager soon to schedule an interview if we think you are the right fit for BFRG. Thank you for your time and good luck! 
Big Fish Restaurant Group is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability or veteran status.
Benefits
<ul>
<li>Competitive pay</li>
<li>Access to medical insurance</li>
<li>Schedule flexibility</li>
<li>Meal discounts</li>
<li>Advancement opportunities</li>
<li>Supportive team environment</li>
</ul>

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