Pastry Chef

We are seeking a talented, experienced, meticulous, and passionate Pastry Chef to lead the Pastry Department in our kitchen and make it his or her own. This includes being responsible for all production of baked goods, desserts (including simple wedding cakes), bread, breakfast, and brunch items. This is an integral leadership role, so we are seeking someone who will take complete ownership of the department and all of the planning, organization, creativity, and mentorship it requires. We are renowned for our outstanding quality food, and we’d like to take our pastry program to the next level!

Job Duties

Culinary

• In charge of the pastry program in its entirety. “Pastry” includes all baked items, dessert, breakfast, and brunch.
• In charge of the pastry program for all CLE events including but not limited to: 
• Prix fixe hotel dinners
• Culinary classes
• Smaller on-premise events
• Chef’s choice dinners
• Off-premise catering events
• Menu development
• Assists Chef de Cuisine with any needs they may have outside of the Pastry Department.
• Maintains the quality of work and enforcing the Cedar Lakes standard
• Ensures that all pastry items are beautifully presented and plated according to brand standard.
• Creates and maintains detailed records of food quantities: tracking portions given, 86-ed items, and left over items, to constantly refine our portion guide.
• Streamlines and scales all recipes, new and old.
• Research, develop, forecast, and test menu items.
• Creates detailed production lists after receiving each week’s BEO and assigns tasks to pastry cooks each day.
• Supervise and assist in all pastry preparation to ensure food adheres to the standards of quality.
• Prepare for and execute any and all menu tastings for potential or existing clients.
• Execute recipe testing and food cost analysis for the creation of future dishes.
• Creates and produces all CLE shelf stable food for retail sale.
• Creates, executes, and enhances culinary classes for Cedar Lakes guests.

Leadership

• Recruits, hires, trains, and supervises kitchen employees alongside CDC.
• Establishes a labor budget alongside the Financial Controller and sticks to it weekly/makes amendments.
• Works with Owners and Chef de Cuisine on menu planning, food production and budget management.
• Manages and supervises kitchen staff, providing guidance, training, and support as needed.
• Collaborates with the kitchen team and outside departments to ensure the execution of a successful meal and/or event.

Cleanliness + Organization 

• Maintains and organizes the inventory of food, supplies, and equipment alongside CDC and Purchasing Manager
• Supervises to maintain superior cleanliness and organization of kitchen and equipment.
• Ensures all safe food-handling procedures are being demonstrated at all times.
• Helps receive all food and supply orders and ensures completeness of the order and top quality of items.
• Monitors inventory levels of pastry ingredients and supplies, placing orders as needed to maintain stock levels.
• Supervises to maintain superior cleanliness and organization of kitchen and equipment.

Requirements

• Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to lead our pastry team
• Must have an extraordinary palate and strong interest in food trends and quality
• Must be detail-oriented, extremely organized and great at time management
• Must have excellent knife skills and cooking techniques, ideally with experience in cooking exceptional pastry for very large groups.
• Must be extremely hardworking and willing to work 40-60 hours per week during the high season, depending on the magnitude of the event.
• Must be professional, patient, adaptable, enthusiastic and cheerful (we like to have fun in our kitchen!)
• Must be able to commute to work and live relatively closeby.

Schedule

• 50-60 hours per week during the on-season (May-November), 40 hours a week during off-season (December-April)
• Must be available weekends + holidays