Pastry Chef
Pastry Chef
Three BlacksmithsMore Info
Required Years of Experience
1 year
Job Details
We are in search of a talented chef to head our small dessert and bread program while also contributing with shared duties for the restaurant in whole. The ability to serve in a professional manner is equally as important as culinary abilities. A professional with a passion for food, wine, hospitality and exceeding guest expectations is our ideal canidate! Our open kitchen in the intimate dining room means all our cooking, plating and service happens in full view of our guests.
Three Blacksmiths in Sperryville, Virginia serves a fixed weekly dinner menu of local, seasonal, handcrafted foods from Rappahannock County, Virginia and nearby. The elegant space with its open hearth and kitchen, comfortable seating and lavish wood finishes makes for a cozy, intimate dining experience.
If you think you have all the right attributes, we want to talk with you! Email resume to [email protected]
Compensation Details
Compensation: Salary/Hourly (Based on Experience) plus tips
Benefits & Perks: Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Time Management
Attention to Detail
Organizational Skills
Communication
Menu Development
Inventory Management
Teamwork
Leadership
Pastry Making
Problem Solving
Communication Skills
Quality Control
Plating and Presentation
Food Safety Knowledge
Equipment Maintenance
Ice Cream / Sorbet Making
Pastry Techniques
Positive Attitude
Recipe Development
Safety and Sanitation
Cake Making
Pastry Menu Development
Team Management
Cleaning / Sanitation
Fine Dining Cooking Technique
Team Development
Creativity
Multitasking
Advanced Knife Skills
Cake Decorating
Can Lift Up to 50 Lbs
Food Preparation
Pastry Production
Petits Fours Making
ServSafe Certified
Collaboration
Organization
Pastry Knowledge
Physical Requirements (Manual Dexterity, Mobility, Lifting)
Team Leadership
Training
Basic Knife Skills
Compliance With Health and Safety Standards
Costing
Dough Making
Food Handler Certification
Kitchen Management
Ordering / Purchasing
Training and Development
Baking Bread
Chocolate Work
Customer Service
Flexibility
Pastry Preparation
Adaptability
Baking
Baking and pastry techniques
Baking Knowledge
Cost Analysis and Pricing
Education in Hospitality Management, Culinary Arts, Business Administration, or Related Field
Food Safety and Sanitation
Gluten Free Cooking
Leadership Skills
Menu Planning
Patience and Integrity
Receiving
Ability to Physically Self Demonstrate Culinary Techniques, I.E., Cutting, Cooking Principles, Plate Presentation, Safety, and Sanitation Practices
Cleanliness
Culinary Skills
Desire to Learn
Expertise in Custards, Cakes, Icings, Cookies, Laminating Dough, and Yeasted Doughs
Interpersonal Skills
Kitchen Equipment Maintenance
Mentoring
Organized
Taking Direction and Feedback
Purchasing
Standing for Long Periods of Time
Portioning
Pastry Plating
Pastry Cooking Techniques
Pastry Commissary Knowledge
Read more
Farm To Table, American, New American
Fine Dining