Job Openings >> Assistant Pastry Chef ** Sign On Bonus**
Assistant Pastry Chef ** Sign On Bonus**
Summary
Title:Assistant Pastry Chef ** Sign On Bonus**
ID:L0096
Department:Hospitality or Culinary
Job Type:Full-time
Location:The Lodge at Woodloch
Description

   ** $200 SIGN ON BONUS FOR FULLTIME AFTER 90 DAYS OF EMPLOYMENT **



Artfully Crafted Organic and Locally Grown Spa Cuisine

 

Elevated amongst the tree tops with glimpses of the glistening private lake, TREE Restaurant and Bar offers a diverse menu that is anything but the ordinary spa cuisine. With a focus on starting with only the best ingredients, the chef & team hand select naturally-raised meats and fish and organic, locally grown vegetables. With three functioning gardens on property, you can taste fresh flavors that only nature can create.

 

The floor to ceiling windows and soaring beams allow the great outdoors to create the environment throughout the seasons. All package stays include three artfully crafted gourmet meals daily plus energizing snacks offered throughout the day at our tea bars and lounges. Our state-of-the-art Chef's Kitchen offers cooking and baking demonstrations throughout the week as well as special-event dinners and special guest chef partnerships. We do our best to accommodate special dietary needs as well.

 

Our food & beverage team has a significant impact on the overall stay & experience of our guests.  We take pride in being able to deliver a product that unsurpassed while serving in a warm, sincere & hospitable manner.

 

The following will provide you with more specifics about our Pastry Chef position.

Key Responsibilities:

Assist with managing a small team of pastry cooks and externs; ensure highest level of food quality and presentations; maintain organization and cleanliness within a professional kitchen.  Must be confident and capable of making decisions daily & display good judgement in achieving the culinary goals of the Lodge.  Able to multi-task and work with others while preparing & serving items.

 

The Assistant Pastry Chef reports directly to the Pastry Chef, Executive Chef & Chef de Cuisine.

 

Essential Duties, Responsibilities, and Goals:

  • Involvement with Dessert Menu which changes seasonally.
  • Aware & knowledgeable of trends in the industry
  • Passion for how items are created including nutritional ingredient consideration
  • Must be a certified food handler, Serve Safe (Pennsylvania) (We can provide training)
  • Must be organized, and ability to work alone
  • Mentor your team
  • Evaluates and solves problems encountered such as substituting items on menus, and

reducing excess waste and spoilage

  • Able to create recipes & source ingredients necessary to create menu items
  • Make sure station has essential mise en place for service
  • Have ability to perform cooking demonstrations for resort guests
  • Position requires hands on scratch baking
  • Some food purchasing may be required and responsibility for food inventories
  • A sense of passion and genuine concern for the finished product & the enjoyment it provides to our customers is important
  • Daily communication with culinary managers, staff along with the FOH team
  • Ability to work shifts as business dictates including; holidays & weekends  

 

 

Qualification Requirements:

Associate degree or equivalent from two-tear College or technical school is preferred; plus one-two year’s minimum experience as Pastry Sous Chef or an equivalent supervisor level. Minimum of five years of experience in culinary field may be substituted for education.

JOB DUTIES
• Supervise and lead pastry team consisting of pastry cooks and externs, prepares spa like desserts, breads, cookies and other pastries for Tree Restaurant and guest areas at The Lodge at Woodloch

• Assists in determining the appropriate quantity of baked goods for each F&B areas
• Taste & tests pastry items made from production to ensure consistent quality.
• Plates, portions, and garnishes desserts to ensure proper presentation.
• Completes production records in an accurate and timely manner.
• Assists in developing new products for a la carte and corporate group menus on a rotating basis.
• Sets daily pars on all products to ensure freshness. Rotates all bakery items according to established procedures.

• Cleans equipment and workstation thoroughly during and at the end of each shift in order to maintain proper sanitation and orderliness.

 

                                                       

 

 

 

 

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