Pastry Chef

CAMPBELLS LODGE INC•Chelan, WA

1d•$20 - $25•Onsite

About The Position

The Pastry Chef is responsible for overseeing and executing the daily pastry and dessert operations for the resort’s restaurants, banquets, events, and other food and beverage outlets. This position prepares a wide variety of high-quality pastries, desserts, baked goods, and specialty items while maintaining consistent standards for taste, presentation, freshness, and portion control. The Pastry Chef works closely with the Executive Chef, culinary team, banquet team, and restaurant management to plan and produce items based on daily restaurant needs, banquet functions, weddings, special events, seasonal offerings, and guest demands. Responsibilities include menu and recipe development, production planning, ordering and inventory control, proper food storage, cost control, sanitation, and maintaining an organized and efficient pastry operation. The Pastry Chef may also assist with training and directing pastry staff, assigning daily production tasks, monitoring quality and consistency, and ensuring all food is prepared in accordance with resort standards and applicable health and safety requirements. This position requires flexibility to accommodate changing business levels, large-volume banquet production, special requests, and seasonal fluctuations while maintaining a high standard of culinary excellence and guest satisfaction.

Requirements

Minimum of 21 years of age.
Two years baking experience / four years hands on professional kitchen environment.
Out of the box thinking, originality.
Ability to create unique locally inspired desserts and pastry’s.
Experience in creating or elevating existing pastry program.
Ability to cost and properly write recipes.
Able to begin shift at 3am when necessary.
Good listening, and written and English verbal communication skills.
Ability to handle tight deadlines and maintain composure under stress.
Ability to understand restaurant trends and execute accordingly.
A current Food Handler's permit is required within 14 days of hire.
Self-motivated: can find work to do without constant supervision.
Able to maintain a positive mental attitude.
Constant standing and walking.
Occasional pushing, pulling, bending, reaching, lifting and stooping, stair climbing.
Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision.
The position requires the ability to use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
Able to safely lift 50 pounds.
Physical strength and stamina to spend long hours standing and performing repetitive motions.

Nice To Haves

Leadership skills to manage the pastry effort and staff in a kitchen, including hiring and motivating team in a high-stress environment.

Responsibilities

Overseeing and executing daily pastry and dessert operations for restaurants, banquets, events, and other food and beverage outlets.
Preparing a wide variety of high-quality pastries, desserts, baked goods, and specialty items.
Maintaining consistent standards for taste, presentation, freshness, and portion control.
Working closely with the Executive Chef, culinary team, banquet team, and restaurant management to plan and produce items.
Menu and recipe development.
Production planning.
Ordering and inventory control.
Proper food storage.
Cost control.
Sanitation.
Maintaining an organized and efficient pastry operation.
Assisting with training and directing pastry staff.
Assigning daily production tasks.
Monitoring quality and consistency.
Ensuring all food is prepared in accordance with resort standards and applicable health and safety requirements.
Completing responsibility of Pastry & Bakery department – including development, costing/pricing, quality, and execution.
Designing new and unique menu items to attract customers; crafting and creating new and exciting ideas.
Managing the pastry effort and staff in a kitchen, including hiring and motivating team in a high-stress environment.
Communicating daily with Executive Chef, Sous Chef, and Line Leads for updates, changes and revisions to existing contracts.
Assisting the Executive Chef, Sous Chef, and Head of Purchasing in purchasing, receiving and inventory of all kitchen items.
Conducting daily walk-through of all pastry related walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation.
Enforcing internal security, suggesting improvements to managers.
Identifying problems and recommending solutions to the Management Team.
Communicating to the Executive Chef and/or Head of Purchasing when supplies are needed for baking projects.
Ordering and maintaining pastry supply pars.
Rotating, preparing, and storing food.
Properly handling storage and movement of product to work area.
Cleaning as you go. Maintaining cleanliness of counters, appliances and equipment.
Wearing a clean uniform and maintaining a clean, well-groomed, neat appearance.
Controlling waste, labor and food costs.
Identifying problems and recommending solutions to the supervisor.
Reading and understanding B.E.O. sheets.