Pastry Line Cook

The Chanler Inc•Newport, RI

9h•Onsite

About The Position

Join our team as a full-time pastry cook and become the ultimate journey curator of the guest's apres-dinner experience. The ideal candidate will have a strong desire to learn and grow, a strong work ethic, attention to detail, discipline, and dedication. As a prestigious Two Michelin Key and double Forbes Five-Star property, The Chanler is renowned for its impeccable service, chic European dining, and warm, welcoming hospitality. We pride ourselves on creating a refined yet approachable atmosphere where guests can enjoy a unique blend of history, luxury, and authenticity. Join our team and be part of a legacy that continues to attract admirers from around the world.

Requirements

Ability to move, lift, carry, push, pull, and place objects up to 50 pounds independently.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Ability to stand, sit, or walk for extended periods and perform actions like reaching overhead, bending, twisting, and stooping.
2 years of pastry experience in a luxury, guest-focused environment.
Ability to work well under pressure in a fast-paced team environment.
Strong interpersonal, problem-solving, and guest service skills

Responsibilities

Reports directly to Sous Chef/Executive Chef-Ensures all measures necessary to deliver genuine hospitality with a unique experience to all guests
Executes all recipes according to standards set in place & training guidelines established by Culinary Management
Maintains a sanitary station/kitchen environment at all times
Produces a consistent product based on established standards
Exercises empowerment to take corrective action if noticing something that does not adhere to set standards
Ensures par levels are adhered to
Adheres to proper storage of all ingredients
Assists with daily preparations & execution of all dishes pertaining to the assigned station
Accurately conveys necessary information to the Sous Chef/CDC as necessary
Receives & puts away orders adhering to proper rotation (FIFO) & established standards
All aspects of work & food handling adhere to all safety and sanitation procedures in accordance with Newport County Health Codes and HACCP plans
Displays a desire to learn, grow, & excel through quality execution & follow-through
Displays a “Guest First” attitude & conducts themselves accordingly
Works effectively independently & with a team-oriented mentality for success
Always operates with a sense of urgency