Key Largo , Florida
Hilton Head Island, South Carolina
Jackson, Mississippi
Posted: 19-Dec-24
Location: Port Clinton, Ohio
Type: Full Time
Salary: Negotiable based on experience
Categories:
Interested in Hiring ACF Certified:
Salary Details:
Catawba Island Club is looking for an experienced Pastry Chef to be responsible for preparing a variety of high quality pastries, pies, breads, fillings, tarts, bombes, decorated cakes, fancy cookies, and candies. This position will create specialty items for our restaurant, special events, large and small banquets. The ideal candidate is well-versed in culinary arts with a passion for the industry. He or she must be able to balance ala carte offerings and large scale banquet production. The Pastry Chef is critical in the delivery of a complete, balanced culinary experience. This is a full time position with hours varying seasonally.
Core Responsibilities:
o Prepare a wide variety of baked goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
o Create new and exciting desserts to support changing menus and engage membership
o Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
o Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders
o Check material quality and equipment condition used for preparation and cooking process
o Maintain a sanitary work environment
o Utilize knives, hand tools, utensils, and equipment to decorate, weigh, measure, maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe, coat, or otherwise produce food
o Support other culinary/kitchen operations as needed and assigned
o Proven two years experience as a Pastry Chef (experience in private club preferred)
o ServSafe Certification preferred or the ability to obtain certification
o Great attention to detail, creativity, organization and leadership skills
o Willingness to gain professional knowledge through trainings and seminars
o In depth knowledge of sanitation principles, food preparation, baking techniques, and nutrition
o Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
o Ability to work independently but with guidance and support from the Executive Chef and Sous Chefs
o Must be able to communicate and maintain an effective rapport with management, employees and dining room staff.
o Must be able to stand and exert well paced mobility for periods up to four (4) hours in length.
o Must be able to carry up to 50-pounds.