S4000 PASTRY CHEF

Inn of the Mountain Gods Resort and Casino•Mescalero, NM

15d

About The Position

A pastry chef is a culinary professional who specializes in creating a wide range of baked goods and desserts. The Pastry Chef is responsible for the overall bakery operation and insures all bakery policies & procedures are followed.

Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.
Bachelor's degree (B.A.) from a four year college or university or; Five (5) years related experience; Equivalent combination of education and experience may be substituted; Mescalero Apache Tribal preference/Indian preference applies; bi-cultural experience preferred
Must have extensive knowledge and experience with the following pastry skills: Wedding Cakes; Marzipan work; Nougatine work; Pastillage; Cake Figurines; Chocolate work (including molding, decorations, poured chocolate, and painting); Elegant five star dessert presentations both plated and buffet; yeast dough's; breads; European and American pastries; and pulled sugar
Must pass a pre-employment drug screening
Must have a satisfactory pre-employment criminal background investigation
Must have proven record of dependability and job performance

Responsibilities

Recipe Development: Developing and testing new pastry recipes, as well as modifying existing ones to create unique and delicious desserts.
Baking and Cooking: Preparing and baking a variety of pastries, cakes, cookies, and other desserts. This involves precise measurements and temperature control.
Decorating and Presentation: Skillfully decorating and presenting pastries and desserts to make them visually appealing.
Ingredient Selection: Choosing high-quality ingredients and ensuring they are properly stored and used.
Menu Planning: Collaborating with other chefs and management to plan dessert menus that complement the overall cuisine.
Kitchen Management: Overseeing the pastry kitchen, including managing staff, ordering supplies, and maintaining equipment.
Quality Control: Maintaining high standards of taste, quality, and consistency in all pastry products.
Creativity: Continuously innovating and coming up with new pastry ideas and concepts to keep the menu fresh and exciting.
Food Safety: Adhering to strict food safety and sanitation standards to ensure the safety of both staff and customers.
Customer Interaction: Interacting with customers to discuss dessert options and accommodate special dietary requests.
Training: Training and mentoring junior pastry chefs and kitchen staff.
Cost Management: Managing the budget for the pastry department, minimizing food waste, and controlling costs.
Keeping Up with Trends: Staying updated on industry trends and incorporating them into pastry offerings.