Executive Pastry Chef

Pyramid Global Hospitality•Chatham, MA

1d•Onsite

About The Position

The Executive Pastry Chef at Chatham Bars Inn, a Forbes Five-Star resort managed by Pyramid Global Hospitality, is responsible for overseeing the entire development and production of pastries, breads, sweets, ice cream, fillings, and toppings, including their design, creation, execution, and presentation. This role involves supervising and managing the pastry staff, ensuring quality control, and consistent execution of recipes. The chef will create innovative desserts using fresh, seasonally appropriate ingredients that complement the existing food and wine menus. Key responsibilities also include managing labor costs for the pastry department, creating weekly schedules, hiring, training, and handling coaching, counseling, and disciplinary actions for staff. The Executive Pastry Chef is also tasked with ordering ingredient inventory and supplies, and adhering to sanitation regulations. Pyramid Global Hospitality is a company that values its employees, offering a supportive and inclusive work environment across over 230 properties worldwide. Chatham Bars Inn itself is a historic luxury resort located on 25 oceanfront acres in Chatham, Massachusetts, featuring 217 rooms and suites, a private beach, oceanfront pool, various recreational activities, and an 8-acre farm supplying its six dining options. The Inn is known for its culinary program and commitment to excellence.

Requirements

Minimum five years experience in a pastry kitchen
Two years or more in a supervisory position
Ability to perform job functions with attention to detail, speed, and accuracy
Clear thinker, remain calm and resolve problems using good judgment
Ability to handle multiple tasks at one time
Good organizational skills
Able to work well under pressure and meet production schedules and timeliness of food displays
Excellent English communication skills both written and oral

Nice To Haves

Degree from a culinary school
Luxury hotel experience and or fine dining

Responsibilities

Overseeing the entire development and production of pastries, breads, sweets, ice cream, fillings and toppings, including their design, creation, execution and presentation
Supervising and managing the entire pastry staff
Ensuring that quality control measures are being adhered to daily
Ensuring that all recipes are being executed correctly and consistently
Creating items that feature fresh, seasonally appropriate ingredients
Creating innovative desserts that not only taste delicious but also pair well with items on the existing food and wine menus
Managing the labor costs of the pastry department
Creating and managing weekly schedules
Hiring, training, and tending to coaching, counseling, and disciplinary action as needed
Ordering ingredient inventory items
Staying current with techniques
Ordering supplies
Adhering to sanitation regulations