Pastry Chef

At Wood Ash Rye it’s our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you’ll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect, inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us!

JOB SUMMARY: Create and maintain a superior production of breads, sweets, pastries, cakes, ice creams, sorbets, and fresh fruit jams, chocolates etc. for the restaurant, special events, amenities and banquets.

ESSENTIAL FUNCTIONS:

• Plan and develop dessert and bread products considering factors such as seasonal produce, availability of product, service cost, par, and new trends.
• Control inventory to ensure we never run out of ingredients and menu items. Should we run out of menu items, ensure that this is communicated accordingly.
• Ensure all products are produced in a timely manner.
• Accurately execute ordering of all food and nonfood supplies and make sure what is ordered is what is needed.
• Responsible for all quality of breads, pastries and any prepared food coming from the pastry area.
• Establish standard recipes and ensure compliance of their production.
• Keep a current file of all recipes used in pastry on the shared drive.
• Monitor food and labor cost daily.
• Maintain a food cost sheet for all items produced in pastry that is always up to date.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure proper labeling, no missing food items (theft) and rotation of food.
• Control food cost with effectively ordering, maintaining low par levels for freshest ingredients, minimizing wastage, and preventing theft (no food / no ticket).
• Control labor cost with effectively coordinating of staff and ensure maximum productivity is being performed (if slow send home).
• Hire, develop, motivate, lead and discipline all staff.
• Ensure that sanitation, hygiene and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Communicate with and stimulate co-operation with other divisions to ensure a supporting team of professionals.
• Adapt management and interpersonal; style, respond effectively to emergencies/changes, and remain unflappable even under stress and criticism.
• Be flexible with your schedule and willing to work until the job is done.
• Communicate with Executive Sous Chef on a regular basis to discuss new menu items, products, and staff issues.
• Present new menu ideas at least once a quarter to be reviewed by the Executive Chef, Assistant General Manager and General Manager
• Perform other tasks or projects as assigned by the Executive Chef, Executive Sous Chef and Resort Management.
• Promote a positive image for all staff

QUALIFICATIONS:

1. Must have culinary degree.
2. Must be Serve Safe Certified.
3. Must have at least 2 years’ experience in a management position.

SUPERVISORY RESPONSIBILITIES:

Supervisory responsibility for the staff that fall directly under you.

WORK YEAR:

This is a full-time year-round position.

PHYSICALITY:

This position is extremely physical in nature. All employees must expect the following for sustained periods during each work shift:

• Sustained standing, walking, bending, stooping, lifting of potentially heavy loads, sitting, twisting, etc.