Pastry Chef

Black Point Inn•Scarborough, ME

18h•$900 - $1,000•Onsite

About The Position

Are you a highly motivated and hardworking person who loves to be creative? Do you want to spend the summers working alongside a great group of colleagues at a historic Maine inn? If you are driven to succeed in a demanding yet rewarding environment, then we would like to hear from you! The Pastry Chef works in our fast paced, from scratch kitchen! Oversee keeping dessert station stocked, training the cold line team on plating and creating your own daily dessert specials! Play with unique flavor combinations in creating one-of-a-kind ice creams and sorbets. Create seasonal menus, breakfast pastries, decorate specialty cakes, wedding cakes, prepare desserts for composed plating, coordinate with event manager & executive chef for catered dessert production. Work closely with the Executive Chef and team to help guarantee our guests a dining experience that exceeds their expectations! Our ideal candidate is a driven natural self-starter that can work well alone or as team, has previous hotel, banquet, wedding cake decorating and pastry experience. Location: Black Point Inn, Scarborough, ME Hours: Full-time, 40-45 hours, 5 days a week. Compensation: $900 to $1000 a week Seasonal Position: April through October Start date: Early April Benefits: Health, Dental, Vision, Discounts at all hotel group properties Experience: Previous bakery/pastry experience

Requirements

Must be eligible to work in the United States of America.
Previous experience with baking/pastry work in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.
Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
Knowledge of common food allergies and understanding of cross-contamination issues
Ability to work under pressure and deal with stressful situations during busy periods.
Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
Occasional stair climbing.
Working in extreme temperatures and conditions both indoors and out.
Schedule varies according to operational needs; may includes early mornings, evenings, weekends, and holidays.
Frequent hand-washing
Hazards include, but are not limited to cuts from knives and slicers, burns, slips, and tripping.

Responsibilities

Ensure that all products are available for respective meals as well as proper forecasting of prep needs for assigned station.
Read recipes, measure, execute, and plate food products including breakfast pastries, breads, ice creams, sorbets, desserts and other baked items meeting the standards of the Executive Chef, Hotel Management and our guests. Ensure that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.
Assist Executive Chef in controlling food and labor costs
Assist Executive Chef with receiving, stocking (first in-first out), and inventory of all pastry shop items
Provide oversight, supervision and coaching for Cold Line Staff
Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, mixers, chef’s knives, baking and measuring tools/equipment/appliances, etc.
Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of common food allergies and cross contamination issues to ensure diner safety.
Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of kitchen equipment.
Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
Must be able to manually handle/lift product up to 60 pounds between knee and chest
Must have bilateral fine manipulation of both hands which may be repetitive for entire shift
Must be vertically mobile working in limited space for entire shift
Protect the assets of this property and the Migis Hotel Group.