Pastry Chef

Pyramid Global Hospitality•Roanoke, WV

55d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and creative Pastry Chef to join the Culinary team at Stonewall Resort. This role requires extensive experience in a high-volume professional kitchen and a strong understanding of culinary arts. The Pastry Chef will be responsible for the planning, preparation, and presentation of all pastry items, ensuring high-quality production, menu innovation, and cost control in a safe and sanitary environment. This is an opportunity to lead and mentor a team, develop culinary skills, and grow a career within a leading hospitality management company.

Requirements

Strong organizational and analytical skills.
Demonstrated ability to multi-task and prioritize in a fast-paced work environment.
High School Diploma or equivalent.
At least 2 years of pastry experience in a professional kitchen in a high-volume operation.
Ability to work flexible hours, including nights, weekends, and/or holidays.

Nice To Haves

College graduate in the culinary arts.
Graduate of an Apprenticeship or Culinary School.

Responsibilities

Oversee all production of pastry goods.
Maintain a professional attitude, demeanor, and appearance, always wearing proper uniform.
Produce accurate quantities of food, following the recipes and philosophies of Stonewall Resort.
Use products to their full potential, minimizing waste and using proper food rotation principles.
Oversee production needs pertaining to shift on duty.
Communicate effectively with peers and supervisors.
Flexibility in dealing with business levels and front of house.
Ensure work area is clean and sanitized at the end of each shift.
Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality International while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
Supervise the design, decoration, and plating of various pastries and desserts for Banquet Service and all Restaurant Outlets, while assisting with large events.
Train and lead Pastry employees in the proper preparation and presentation of menu items, equipment, and machine safety.
Continually review menus and items, coordinating with the Executive Chef to update menus as appropriate, including recipes, menu specifications, and production forecasts.
Create and maintain a highly functional, teamwork-oriented pastry team.
Assist the Executive Chef and Sous Chef with special projects as assigned.
Provide assistance in other job classifications as determined necessary by immediate superior.