Executive Pastry Chef - Cassique

KIAWAH RESORT ASSOCIATES, L.P.•Johns Island, SC

12d•Onsite

About The Position

We are hiring an experienced and passionate Executive Pastry Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.

Requirements

3+ years of fine dining pastry chef experience including the management of a team
A passion, creativity and drive for cuisine and modern industry trends
Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries as well as plated desserts
Track record of successful banquet operations
Willingness to replenish professional knowledge and continued learning
Comfortable and proactive with dish and technique experimentation
Must be able to work weekends, holidays, and be flexible with shifts
Excellent communication skills to effectively interact with staff, members, and vendors
Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays.

Responsibilities

Project a passion for cuisine and quality that inspire the team, always leading by example
Menu designing and recipe creation for Voysey’s and the Living room Dessert menu, keeping within our modern European steakhouse concept.
Collaboration with the Chef team on writing and planning of menus, banquets, holidays, or other special events
Provide training, supervision, and professional development for all pastry staff, ensuring personal growth and proper execution are achieved.
Participate in the cooking process from production to execution as well as plating when needed.
Maintaining the pastry team’s organization, product inventory and kitchen maintenance.
Preforming cost analysis for pastry offerings to keep within budget
Communicating efficiently with the chef team as well as the FOH management team
Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere
Work closely with the FOH team to encourage learning and staff engagement

Benefits

Medical
Dental
Vision
Short Term and Long Term Disability
401(k)
Life Insurance
Accident Insurance
Telehealth
Health/ Dependent care spending account
wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year