Pastry Chef
Saranac Lake, NY Saranac Lake, NY Full-time Full-time $22 - $30 an hour $22 - $30 an hour The Point Resort, a Forbes 5-star Relais & Chateaux, on Upper Saranac Lake is looking for highly motivated, passionate individuals to join the food and beverage team in creating memorable experiences at our Resort.
Recognized as one of the top hotels in the world, The Point is famous for personalized service, exceptional food, and an elegant atmosphere.
Position
Summary:
The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionery work.
They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food and pastry presentation.
This position is responsible for the daily preparation of all plated dessert and pastries, for all location and is responsible for co-deciding the dessert menu with the Executive Chef and Executive Sous Chef.
They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure our guests have an exceptional dining experience.
Keeping all recipes on file for consistency.
The Pastry Chef works under the F&B Department and is supervised by the Executive Sous Chef and Executive Chef.
When the Executive Chef or Sous Chef is no, on-site the Pastry Chef is supervised by the Assistant Food and Beverage Manager.
The individual works indirectly with all departments.
Scope of Work:
Provide the first, active role in the management of all kitchen staff other than Executive sous chef.
Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty orders and to-go orders.
? Coordinate food orders based on the input of the Executive sous chef and basic supplies needed to run the pastry department as well as orders for breakfast and specialty food services.
Supervise pastry and dessert prep throughout the day and as needed based on department needs outside of lunch and dinner and as a backup to lunch and dinner.
Prepares and serves items in accordance with established portion and presentation standards.
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
? Check food plating and temperature as a spot checker for all chefs.
Train kitchen staff on prep work and food plating techniques Store food products in compliance with safety practices (e.
g.
in refrigerators) Coordinate with and manage DOH with the Executive sous chef Maintain sanitation and safety standards in the kitchen area by overseeing and assisting in maintaining a clean workstation (including floors, work areas, equipment, walls, refrigerators, and chopping blocks) Assist with food inventories by the 2nd of each month Determine work procedures, prepare work schedules, and expedite workflow in collaboration with the Head Chef Work closely with the talent development team to identify learning methods and develop training materials focused on defined learning and program Job Type:
Full-time Pay:
$22.
00 - $30.
00 per hour
Benefits:
Dental insurance Health insurance Vision insurance Schedule:
Day shift Evening shift Holidays Monday to Friday Weekend availability Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
Recognized as one of the top hotels in the world, The Point is famous for personalized service, exceptional food, and an elegant atmosphere.
Position
Summary:
The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionery work.
They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food and pastry presentation.
This position is responsible for the daily preparation of all plated dessert and pastries, for all location and is responsible for co-deciding the dessert menu with the Executive Chef and Executive Sous Chef.
They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure our guests have an exceptional dining experience.
Keeping all recipes on file for consistency.
The Pastry Chef works under the F&B Department and is supervised by the Executive Sous Chef and Executive Chef.
When the Executive Chef or Sous Chef is no, on-site the Pastry Chef is supervised by the Assistant Food and Beverage Manager.
The individual works indirectly with all departments.
Scope of Work:
Provide the first, active role in the management of all kitchen staff other than Executive sous chef.
Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty orders and to-go orders.
? Coordinate food orders based on the input of the Executive sous chef and basic supplies needed to run the pastry department as well as orders for breakfast and specialty food services.
Supervise pastry and dessert prep throughout the day and as needed based on department needs outside of lunch and dinner and as a backup to lunch and dinner.
Prepares and serves items in accordance with established portion and presentation standards.
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
? Check food plating and temperature as a spot checker for all chefs.
Train kitchen staff on prep work and food plating techniques Store food products in compliance with safety practices (e.
g.
in refrigerators) Coordinate with and manage DOH with the Executive sous chef Maintain sanitation and safety standards in the kitchen area by overseeing and assisting in maintaining a clean workstation (including floors, work areas, equipment, walls, refrigerators, and chopping blocks) Assist with food inventories by the 2nd of each month Determine work procedures, prepare work schedules, and expedite workflow in collaboration with the Head Chef Work closely with the talent development team to identify learning methods and develop training materials focused on defined learning and program Job Type:
Full-time Pay:
$22.
00 - $30.
00 per hour
Benefits:
Dental insurance Health insurance Vision insurance Schedule:
Day shift Evening shift Holidays Monday to Friday Weekend availability Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
