Pastry Chef

About the property

Moments away from the rest of the world, but a world away from it all, Stonewall Resort is a truly unique lakeside destination for vacations, meetings, weddings, reunions, and romantic getaways. Our rustic yet elegant Adirondack-style lodge and spectacular cottage collection is perched alongside quiet lake waters and the Arnold Palmer Signature Golf Course, while surrounded by 1,900 picture-perfect, “Close to Nature” park acres.

Responsibilities

• Assist with planning and execution of the daily production, preparation, and presentation of all Pastry items for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
• Oversee all production of pastry goods.
• Maintain high standards of food safety, hygiene, and presentation while enhancing the guest dining experience.
• Oversee production needs pertaining to shift on duty.
• Communicate effectively with peers and supervisors.
• Flexibility in dealing with business levels and front of house.
• Leave work area clean and sanitized at end of each shift.
• Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality International while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
• Supervise the design, decoration and plating of various pastries and desserts for Banquet Service and all Restaurant Outlets, while assisting with large events.
• Train and lead Pastry employees in the proper preparation and presentation of menu items, equipment and machine safety.
• Continually review menus and items, while coordinating with the Executive Chef to update the menus as appropriate, including recipes, menu specifications, and productions forecasts.
• Create and maintain a highly functional, teamwork-oriented pastry team.
• Assist the Executive Chef and Sous Chef with special projects as assigned.
• Provide assistance in other job classifications as determined necessary by immediate superior.

Requirements

• Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
• High School Diploma or equivalent.
• At least 2 years of pastry experience in a professional kitchen in a high-volume operation.
• Graduate of an Apprenticeship or Culinary School preferred but not required.
• Ability to work flexible hours. May be required to work nights, weekends, and/or holidays.

Skills

• Extensive experience working in a high-volume professional kitchen.
• College graduate in the culinary arts.
• Proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant.
• Responds in a professional and courteous manner to guests and team.
• Enjoys being a teacher of the culinary arts supporting their team both personally and professionally.