We are seeking an experienced Pastry Chef to plan, prep, set up, and prepare quality products in all areas of the Pastry/Bake Shop, including pastries, desserts, breads, ice creams, sorbets, creams, jams, and displays/centerpieces in accordance with departmental quality standards and specifications.

Responsibilities include:

• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Ensure that standards are maintained at a superior level on a daily basis.
• Attend weekly check-in meetings with the Executive Chef and other kitchen leads to review assignments and anticipated business levels.
• Oversee resort opening duties related to Pastry operations and conduct daily briefings with the Pastry team.
• Inspect and maintain constant cleanliness and organization of the work station.
• Prepare and produce dessert menu items for Restaurants, Room Service, and Banquets according to department standards.
• Create centerpieces for Banquets and buffets, displaying items attractively.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Partner with the Chief Steward to ensure the team follows all cleaning and sanitization procedures.
• Review the status of work and follow-up actions with the Pastry Cook before closing operations.

• Competitive salary ranging from $130,000 to $140,000 annually.

• Minimum five years’ experience as a Pastry Chef at a 4 or 5 star hotel or restaurant.
• High school diploma; culinary certificate preferred.
• Attention to detail, creativity, speed, and accuracy in job functions.
• Excellent communication and interpersonal skills.
• Ability to work under pressure to meet production schedules.
• Experience in planning and producing centerpiece displays and banquet trays.
• Fluency in English; additional languages preferred.
• Ability to lift up to 50 pounds and perform various physical movements.