<h3>Job Description</h3>
- Create and prepare a variety of pastries, desserts, and baked goods for guests, adhering to high-quality standards and following recipes and menu guidelines
- Collaborate with the Head Chef and other team members to plan and execute menus and special events
- Manage inventory and ordering of pastry supplies, ensuring all items are well-stocked and within budget
- Train and supervise junior pastry chefs and kitchen staff, ensuring a high level of performance and adherence to safety and hygiene standards
- Maintain a clean and organized pastry station, following proper sanitation and food handling procedures
- Continuously research and develop new and innovative pastry recipes and techniques to enhance the guest experience
- Communicate effectively with other departments, including the front of house team, to ensure a smooth and efficient operation
- Adhere to all health and safety regulations and company policies at all times

Requirements:
- Proven experience as a Pastry Chef, preferably in a high-end or luxury setting
- Culinary degree or equivalent certification in pastry arts
- Strong knowledge of baking techniques and ingredients
- Ability to create and decorate visually appealing pastries and desserts
- Excellent time management and organizational skills
- Team player with a positive attitude and strong communication skills
- Ability to work in a fast-paced and high-pressure environment
- Willingness to work flexible hours, including evenings, weekends, and holidays
- Must be physically fit and able to stand for long periods of time and lift heavy objects

Pastry Chef

<h3>Job Description</h3>
The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.
Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.
We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.

Job Summary:
The Pastry Chef is responsible for operating the Pastry section of the Kitchen while working closely with the Executive Chef and Executive Sous Chef. Also required to plan production and develop seasonal offerings.
The Pastry Chef is responsible for creating high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. 
 Duties and Responsibilities:
<ul>
<li>
Manages all day-to-day operations of the pastry and bakery section of the kitchen.
</li>
<li>
Prepare a wide variety of goods such as cakes, cookies, pies, breads etc. following traditional and modern recipes.
</li>
<li>
Produces all baked goods including but not limited to artisan breads and rolls, muffins and croissants.
</li>
<li>
Develops, designs and creates new recipes and presentations for the Pastry Kitchen.
</li>
<li>
Creates new and exciting desserts to renew the hotel's menu and engage the interest of customers.
</li>
<li>
Ensures excellent quality throughout the dessert offerings.
</li>
<li>
Follows proper handling and right temperature of all food products.
</li>
<li>
Decorates pastries and desserts using different types of icings toppings etc. and ensure the food presentation will be beautiful and exciting.
</li>
<li>
Coordinates activities of cooks and workers engaged in food preparation.
</li>
<li>
Supervises and coordinates all pastry and dessert preparation and presentation.
</li>
<li>
Checks the quality of raw and cooked food products to ensure that standards are met.
</li>
<li>
Assists in determining how food should be presented and creates decorative food displays.
</li>
<li>
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
</li>
<li>
Checks the quality of material and condition of equipment and devices used for cooking.
</li>
<li>
Reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures immediately.
</li>
<li>
Attends all scheduled employee meetings and brings suggestions for improvement.
</li>
<li>
Possess a positive attitude and has the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
</li>
<li>
Is able to recognize superior quality products, presentations and flavors.
</li>
<li>
Ensures compliance with all applicable laws and regulations.
</li>
<li>
Operates and maintains all department equipment and reports malfunctions.
</li>
<li>
Maintains cleanliness and organization in all work areas.
</li>
<li>
Ensure compliance with food hygiene and Health and Safety standards.
</li>
<li>
Ensures that culinary standards and responsibilities are met for the Pastry team
</li>
<li>
Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property.
</li>
<li>
Prepare required paperwork pertaining to departmental functions.
</li>
<li>
Perform other tasks as requested by management.
</li>
</ul>
Technology Skills:
<ul>
<li>Procurement Software – iBuy Efficient by Avendra</li>
<li>Google Suite</li>
<li>Microsoft Office Suite</li>
<li>HRIS and Payroll - ADP TotalSource</li>
<li>Guest Service Management System - HotSOS </li>
<li>PMS - Opera Cloud</li>
<li>POS – Micros</li>
<li>Craftable</li>
</ul>
Qualifications:
<ul>
<li>
High school diploma is required. A culinary degree is preferred.
</li>
<li>
3 years of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment.
</li>
<li>
Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
</li>
<li>
Must be able to speak, write and understand English. Ability to communicate in Spanish and/or Haitian Creole desirable.
</li>
<li>
Must be proficient in the use of computers and management software. 
</li>
</ul>
Competencies:
<ul>
<li>Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; Builds a diverse workforce.</li>
<li>Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.</li>
<li>Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.</li>
<li>Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.</li>
<li>Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.</li>
<li>Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.</li>
<li>Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.</li>
<li>Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.</li>
<li>Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.</li>
</ul>
Physical Demands and Work Environment:
<ul>
<li>Continually required to stand</li>
<li>Continually required to walk</li>
<li>Occasionally required to sit</li>
<li>Continually required to utilize hand and finger dexterity</li>
<li>Continually required to climb, balance, bend, stoop, kneel or crawl</li>
<li>Continually required to talk or hear</li>
<li>Continually work near moving mechanical parts </li>
<li>Occasionally exposure to extreme heat or cold (non-weather)</li>
<li>While performing the duties of this job, the noise level in the work environment is usually moderate </li>
<li>The employee must occasionally lift and /or move more than 50 pounds / continually lift and / or move up to 20 pounds</li>
<li>Specific vision abilities required by this job include: Close vision; Distance vision; Depth perception and ability to adjust focus</li>
</ul>

The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

<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>
Join one of our virtual information sessions, held on Fridays at 12pm PT to learn more about working at UnCruise - register here
ABOUT UNCRUISE 
At UnCruise Adventures, we work together to provide an enriching adventure experience while inspiring an appreciation of local cultures and the natural world. This means we kayak among icebergs, travel to hidden waterfalls, snorkel with sea lions, dive with manta rays, and share air with whales. Our destinations include Alaska, the Hawaiian Islands, &amp; Baja California.
CREW PERKS  
<ul>
<li>Room and board when scheduled  </li>
<li>Rotation schedule (6-8 weeks sailing with 2-3 weeks off)  </li>
<li>Travel stipend  </li>
<li>Pro deals  </li>
<li>Credential fee reimbursement (qualifications required)  </li>
<li>Heath care benefits (once qualifications are met)  </li>
</ul>
JOB SUMMARY 
The Pastry Chef is responsible for all baking, preparation and presentation of breads, pastries, and desserts along with plate-up of meals, assisting the Galley Utility as needed, and galley cleaning as assigned. The Pastry Chef will also (rarely, but when required) assist the galley team with preparing crew meals and preparing savory items.  
QUALIFICATIONS  
<ul>
<li>Minimum of 4 years’ experience in a general kitchen or galley setting.  </li>
<li>Minimum of 2 years working with Pastries and Desserts.  </li>
<li>Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines. </li>
<li>Must be hardworking, flexible and willing to communicate effectively with the Chef and other crew members.  </li>
<li>Able to get along with co-workers and support a team environment. </li>
<li>Experience with passenger vessels is strongly preferred, but not required. </li>
<li>Comfortable living and working in close quarters with other crewmembers for many weeks at a time, with no days off. This may include crew from the galley. Having your own room is not an option due to limited berthing. </li>
</ul>
Required Certificates, Licenses, Registrations: 
<ul>
<li>Valid Passport  </li>
<li>CPR / First Aid / AED   </li>
<li>Alaska Food Handler Permit  </li>
<li>ServSafe Allergens  </li>
</ul>
ESSENTIAL DUTIES 
<ul>
<li>Plan and oversee the production and presentation of all breads, pastries, cookies and desserts.   </li>
<li>Prepare items for special diets for guests and crew as needed (vegan, gluten-free, nut allergies, etc.).</li>
<li> The Pastry Chef (on rare occasions) may be asked to help prep or cook meals in addition to their baking responsibility for the day. </li>
<li>Assist the Chef(s) with plate-up and clean-up of breakfast, lunch, and dinner daily; this includes supporting the dish station. </li>
<li>Assist with weekly storing of provisions even if working as an overnight baker. </li>
<li>Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food stores; this includes the cleaning and organization of all storage areas in galley, freezer, refrigerator, and storeroom. Work closely with the Chef to help create weekly orders based on inventory. </li>
<li>Assist with maintaining proper sanitation in the galley under the Chef's supervision. </li>
<li>Guest Interaction: always interact with guests in a friendly and courteous manner.  Escort guests to stateroom at start of cruise and assist in the handling of luggage.  Participate in evening activities and in galley tour as directed by Chef or Hotel Manager. </li>
</ul>
Safety and Security: 
<ul>
<li>Comply with all CDC/FDA vessel sanitation requirements. </li>
<li>Participate in onboard safety training, meetings and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding, and medical emergencies.  </li>
<li>Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.  </li>
</ul>
ONBOARD ENVIRONMENT / PHYSICAL DEMANDS 
<ul>
<li>Living Conditions- Crew live in close quarters with 4 to 8 crew per room depending on the vessel. Having your own room is not an option due to limited berthing. </li>
<li>Length of Work Shift- Physically able to work 12 hours per day, 7 days per week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks. </li>
<li>Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling.  Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time. </li>
<li>Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements.  Able to carry these objects up to 100 feet continuously for 20 minutes. </li>
<li>Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch-wide hatch. </li>
</ul>
BASE PAY
<ul>
<li>$180 / day + tips</li>
</ul>
DISCLAIMER STATEMENT  
This job description is intended only to describe the general nature and level of work being performed by an employee in this position.  It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required, or persons so classified or assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.  
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<h3>Job Description</h3>


Job Descriptiontitle:Head Pastry Chef

DIVISION
Culinary
DEPARTMENT
Pastry
REPORTS TO
Executive Chef
CLASSIFICATION
Exempt
JOB SUMMARY
The Pastry Chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies for the restaurant to hiring employees to assist in the production of pastry goods and other aspects of the business. 

ESSENTIAL JOB FUNCTIONS
<ul>
<li>Supervise the preparation of desserts, breads, and pastries, ensuring agreed standards are maintained at all times. Being able to provide proven recipes so that a certain level of consistency can be maintained. </li>
<li>Working with the Pastry staff on a daily basis ensuring the correct budgeted food cost is achieved and that wastage is kept to a minimum. Help establish and maintain the most efficient method of food cost control. Coordinate security, purchasing, production and the proper usage of pastry food items. </li>
<li>Maintaining pastry inventory by sourcing suppliers and placing orders to ensure adequate rotation of stock while working within budget. Plan for functions by placing orders well in advance for upcoming events. Determine the seasons of food products to achieve cost control on items in/out of season. </li>
<li>Have the ability to discuss specialties from the Pastry Department with prospective clients, and to represent The Inn at shows, exhibitions, public relation and other special events, i.e. James Beard's dinners, etc. </li>
<li>Responsible for the weekly schedule of the Pastry Department. Allow for individual needs in scheduling holidays, personal holidays, and vacations, when possible and in accordance with Company Guidelines. Ensuring adequate staffing for daily needs, functions and special events. Eliminate overtime when possible so that strict labor costs are maintained. </li>
</ul>
 Ensuring the standards of hygiene are maintained within the Pastry Department and training staff within the department in safe and hygienic food handling practices. 
<ul>
<li>Motivate and encourage Pastry staff to perform to the highest standards. Train staff within the Pastry Department as well as others in specialist skills of sugar work, chocolate work, pastillage buffet displays and centerpieces. </li>
<li>To attend various meetings and relay specific information to this department. </li>
<li>Recommend disciplinary action, including termination, when necessary, of staff in the Pastry Department. Ensuring the standards of safety are always maintained within the Pastry Department. Having the knowledge of the Company Handbook in all respects, being able to teach and make others aware of the rules and regulations.</li>
</ul>
SUPERVISORY RESPONSIBILITIES
All Pastry staff.
JOB REQUIREMENTS
Education &amp; Experience
<ul>
<li>Certification of culinary training or apprenticeship required. Culinary degree preferred.</li>
<li>Food Handling and Sanitation certificates preferred.</li>
<li>Experience and/or training in the Culinary Department of a luxury hotel is preferred. </li>
</ul>
Skills
Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR.
WORKING CONDITIONS
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used
<ul>
<li>Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment.</li>
</ul>
Physical &amp; Mental Requirements
<ul>
<li>Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.</li>
<li>Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds.</li>
<li>Must be able to resolve problems, handle conflict, and make effective decisions under pressure. </li>
</ul>
Work Environment
<ul>
<li>Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel &amp; kitchen environments. </li>
<li>The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.</li>
</ul>

This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Signature

<h3>Job Description</h3>
We are hiring an experienced and passionate Executive Pastry Chef at the Cassique clubhouse, part of the Kiawah Island Club.
Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available.
Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.
Qualifications for the position are:
<ul>
<li>3+ years of fine dining pastry chef experience including the management of a team</li>
<li>A passion, creativity and drive for cuisine and modern industry trends</li>
<li>Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries as well as plated desserts</li>
<li>Track record of successful banquet operations</li>
<li>Willingness to replenish professional knowledge and continued learning</li>
<li>Comfortable and proactive with dish and technique experimentation</li>
<li>Must be able to work weekends, holidays, and be flexible with shifts</li>
<li>Excellent communication skills to effectively interact with staff, members, and vendors</li>
</ul>
The perfect candidates will be responsible for the following, among other duties:
<ul>
<li>Project a passion for cuisine and quality that inspire the team, always leading by example</li>
<li>Menu designing and recipe creation for Voysey’s and the Living room Dessert menu, keeping within our modern European steakhouse concept.</li>
<li>Collaboration with the Chef team on writing and planning of menus, banquets, holidays, or other special events</li>
<li>Provide training, supervision, and professional development for all pastry staff, ensuring personal growth and proper execution are achieved.</li>
<li>Participate in the cooking process from production to execution as well as plating when needed.</li>
<li>Maintaining the pastry team’s organization, product inventory and kitchen maintenance.</li>
<li>Preforming cost analysis for pastry offerings to keep within budget</li>
<li>Communicating efficiently with the chef team as well as the FOH management team</li>
<li>Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere</li>
<li>Work closely with the FOH team to encourage learning and staff engagement</li>
</ul>
In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Kiawah Island, SC 29455. 
Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays.
*Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

<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 responsible for all production af pastries and designing of plating.
Must have precises messurements and attention to detail.
You will be responsible for 4 seasonal desserts and a dessert that changes out weekly.

<h3>Job Description</h3>
JOB TITLE: Pastry Chef
REPORTS TO: Executive Chef
POSITION TYPE: Full Time, Year round
HOURLY RATE: $20-$27.50 per hour DOE, plus gratuity DOE
Minimum Requirements:
<ul>
<li>Minimum of 21 years of age.</li>
<li>Two years baking experience / four years hands on professional kitchen environment.</li>
<li>Out of the box thinking, originality.</li>
<li>Ability to create unique locally inspired desserts and pastry's.</li>
<li>Experience in creating or elevating existing pastry program. </li>
<li>Ability to cost and properly write recipes.</li>
<li>Able to begin shift at 3am when necessary. </li>
<li>Good listening, and written and English verbal communication skills.</li>
<li>Ability to handle tight deadlines and maintain composure under stress.</li>
<li>Ability to understand restaurant trends and execute accordingly. </li>
<li>A current Food Handler's permit is required within 14 days of hire.</li>
<li>Self-motivated: can find work to do without constant supervision.</li>
<li>Able to maintain a positive mental attitude. </li>
</ul>

Physical Requirements
<ul>
<li>Constant standing and walking.</li>
<li>Occasional pushing, pulling, bending, reaching, lifting and stooping, stair climbing.</li>
<li>Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision. The position requires the ability o use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.</li>
<li>Able to safely lift 50 pounds.</li>
</ul>
Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Complete responsibility of Pastry &amp; Bakery department – including development, costing/pricing, quality, and execution.</li>
<li>Creativity to design new and unique menu items to attract customers; crafting and creating new and exciting ideas.</li>
<li>Knowledge of how baking ingredients work together and how they can be used in creative ways. Follow written production area guidelines for quality, value, service and cleanliness.</li>
<li>Leadership skills to manage the pastry effort and staff in a kitchen, including hiring and motivating team in a high-stress environment.</li>
<li>Communicates daily with Executive Chef, Sous Chef, and Line Leads for updates, changes and revisions to existing contracts.</li>
<li>Assists the Executive Chef, Sous Chef, and Head of Purchasing in purchasing, receiving and inventory of all kitchen items.</li>
<li>Time management skills to deliver orders on schedule and avoiding wasting food.</li>
<li>Conducts daily walk-through of all pastry related walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation. </li>
<li>Help enforce internal security, suggest improvements to managers. Identify problems and recommend solutions to the Management Team.</li>
<li>Physical strength and stamina to spend long hours standing and performing repetitive motions.</li>
<li>Communicate to the Executive Chef and/or Head of Purchasing when you need supplies for baking projects. </li>
<li>Ordering and maintaining pastry supply pars.</li>
<li>Know how to rotate, prepare, and store food.</li>
<li>Properly handle storage and movement of product to work area.</li>
<li>Clean as you go. Maintain cleanliness of counters, appliances and equipment.</li>
<li>Wear a clean uniform and maintain a clean, well-groomed, neat appearance.</li>
<li>Help control waste, labor and food costs. </li>
<li>Identify problems and recommend solutions to the supervisor.</li>
<li>Help enforce internal security, suggest improvements to managers.</li>
<li>Read and understand B.E.O. sheets.</li>
</ul>

Position Type and Expected Hours of Work: This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.
Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

<h3>Job Description</h3>
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

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