Pastry Chef

**Job Description**:
Responsible for the management of all aspects of Pastry and Dessert functions in accordance with resort standards. Directs, implements, and maintains a service and management philosophy that guides respective staff.

**Essential Job Functions**
- Manage all day-to-day operations in the pastry and bakery section of the kitchen.
- Prepare a wide variety of goods such as plated desserts, cakes, cookies, pies, bread, and chocolate while following traditional and modern recipes.
- Produce all baked goods, artisan breads and rolls, muffins, laminated dough, doughnuts, and more as needed.
- Develop, design, or create new seasonal ideas and items for Pastry Kitchen with the Executive Chef.
- Create new and exciting desserts to renew The Point’s ever-changing menus and engage the interest of our guests.
- Ensure excellent quality throughout the dessert offerings from breakfast, amenities, lunch, snacks, and dinner.
- Assist in determining how food should be presented and create decorative food displays.

**Service Functions**
- Follow proper handling and right temperature of all food products.
- Coordinate activities of cooks and workers engaged in food preparation.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Monitor stock for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget.
- Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the supervisor immediately.
- Attend all scheduled employee meetings and bring suggestions for improvement.
- Must possess a positive attitude and desire to work with various people. Must cooperate with co-workers efficiently and effectively.
- Operate and maintain all department equipment and report malfunctions.
- Guide and motivate pastry/baker assistants to work more efficiently.

**Administrative Functions**
- Ensure culinary standards and responsibilities are met for pastry staff.
- Ensure compliance with food hygiene and health and safety standards.

**Work Environment**

Areas include the Kitchen/Stewarding and The Point grounds.
The job involves working:

- Under variable temperature conditions (or extreme heat or cold).
- Under variable noise levels.
- Outdoors/indoors.
- Around fumes, chemicals, and/or odor hazards.
- Around dust and/or mite hazards.
- 95% hands-on.
- Must be able to work independently.

**Qualifications**:
Essential:

- High school graduate or vocational training certificate, some college.
- Fluency in English both verbally and non-verbally.
- Provide legible communication and direction.
- Good knowledge of different types of pastry, dessert, and cake decorating.
- Well-rounded skills in all aspects of pastry and baking. Must be able to create presentations suitable for dinner and fine dining along with beautiful traditional desserts and well-plated 5 Star desserts for black-tie events.
- Creative and quick thinker, The Point is a very unique resort, and we aim to please every request of our guests.
- Ability to work various shifts, including weekends, days, afternoons, and evenings.

Ability to:

- Enforce resort standards, policies, and procedures with kitchen staff.
- Prioritize and organize work assignments and delegate work.
- Motivate staff and maintain a cohesive team.
- Be a clear thinker, analyze and resolve problems by exercising good judgment.
- Possess professional disposition with good communication and interpersonal skills.
- Work without direct supervision.

Desirable:

- College degree.
- Previous culinary training.
- Certification in CPR.