Pastry Chef

Enchantment Group Management Company LLC•Irvington, VA

About The Position

Accountable for the overall success of the dishes produced daily in our newly renovated kitchen, which includes an Athanor suite. The Pastry Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training, and directing the work of staff in the Pastry Department, ensuring superior quality and consistency in all food preparation.

Requirements

High school diploma or equivalent vocational training certificate.
Four years of experience in the culinary field at a 4- to 5-star hotel, club, or restaurant.
Ability to perform basic mathematical calculations.
Ability to work all stations on the line.
Food handling certification required.
Knowledge of food and labor cost controls.
Previous management experience required.
Ability to communicate effectively in English, both verbally and in writing.
Ability to work well under pressure.
Ability to direct, manage, and motivate a team while contributing to their growth.
A current, valid driver’s license is required.

Responsibilities

Overall responsibility for the production, quality, and consistency of all pastry items in the restaurant, including but not limited to the Dining Room, IRD, Amenities, Fish Hawk, and Banquets.
Supervise pastry cooks, cooks, stewards, and surrounding areas to ensure compliance with the resort’s objectives and the health and safety of all employees and guests.
Train and supervise pastry kitchen staff in proper techniques of food handling, food preparation, and cost control.
Instruct staff on the correct usage, safety, and care of all kitchen equipment and machinery.
Interview, train, and review the performance of kitchen and utility personnel.
Ensure compliance with all safety and legal requirements related to health and labor departments, maintaining the highest standards of cleanliness and hygiene at all times.
Ensure the use of standard recipes for all dishes to maintain proper portion control, consistency of taste, and quality. Test new menu items to determine market acceptance.
Update the pastry recipe book to reflect new menu items for Fish Hawk, Dining Room, IRD, Banquets, and amenities.
Control inventory and oversee ordering of food, cleaning equipment, supplies, and utensils necessary for food production.
Schedule and monitor labor in accordance with department and resort staffing guidelines and budget.
Minimize waste and maintain controls to achieve budgeted food and labor costs.
Foster and promote a cooperative working environment that maximizes productivity and morale.
Assist the Executive Chef with daily administrative tasks related to labor and food costs, including time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed.
Assist in developing the seasonally evolving dessert menu for Salt and Meadow, as well as Fish Hawk and Banquet dessert offerings.
Attend and/or lead departmental and Tides Inn management meetings as assigned by the Executive Chef.
Conduct tastings with hotel staff.
Complete other projects as assigned.
Exemplify the Tides Inn Mission and Values.