Pastry Chef

Scarborough, ME - USA

Weekly Salary: $ 900 - 1000

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Are you a highly motivated and hardworking person who lovesto be creative Do you want to spend the summers working alongside a greatgroup of colleagues at a historic Maine inn If you are driven to succeed in ademanding yet rewarding environment then we would like to hear from you!

The Pastry Chef works in our fast paced from scratch kitchen!Oversee keeping dessert station stocked training the cold line team on platingand creating your own daily dessert specials! Play with unique flavorcombinations in creating one-of-a-kind ice creams and sorbets. Create seasonalmenus breakfast pastries decorate specialty cakes wedding cakes preparedesserts for composed plating coordinate with event manager & executivechef for catered dessert production. Work closely with the Executive Chef andteam to help guarantee our guests a dining experience that exceeds theirexpectations!

Our ideal candidate is a driven natural self-starter thatcan work well alone or as team has previous hotel banquet wedding cakedecorating and pastry experience.

Location:Black Point Inn Scarborough ME
Hours:Full-time 40-45 hours 5 days a week.
Compensation:$900 to $1000 a week
Seasonal Position:April through October
Start date:Early April
Benefits:Health Dental Vision Discounts at all hotel groupproperties
Experience:Previous bakery/pastry experience

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

Ensure that all products areavailable for respective meals as well as proper forecasting of prep needs forassigned station.

Read recipes measureexecute and plate food products including breakfast pastries breads icecreams sorbets desserts and other baked items meeting the standards of theExecutive Chef Hotel Management and our guests. Ensure that food production is coordinatedwith meal hours so that quality temperature and appearance of food arepreserved.

Assist Executive Chef incontrolling food and labor costs

Assist Executive Chef withreceiving stocking (first in-first out) and inventory of all pastry shopitems

Provide oversightsupervision and coaching for Cold Line Staff

Ability to safely operatekitchen equipment including but not limited to ovens stoves dishwashersmixers chefs knives baking and measuring tools/equipment/appliances etc.

Handle and communicatespecial orders and guest complaints in a professional manner. Have a basic understanding of common foodallergies and cross contamination issues to ensure diner safety.

Maintain food safety workstation and personal cleanliness and sanitations standards as required by theMaine Department of Health and Human Services and OSHA as well as generalmaintenance and upkeep of kitchen equipment.

Know who to notify in case ofbroken equipment or unsafe/unsanitary conditions.

Must be able to manuallyhandle/lift product up to 60 pounds between knee and chest

Must have bilateral finemanipulation of both hands which may be repetitive for entire shift

Must be vertically mobileworking in limited space for entire shift

Protect the assets of thisproperty and the Migis Hotel Group.

MINIMUM REQUIREMENTS:

Must be eligible to work inthe United States of America.

Previous experience withbaking/pastry work in a similar property culinary school or completion ofapprenticeship program preferred or proven experience in higher volume and/orfine dining kitchens.

Ability to communicate inEnglish both orally and written with guests and employees some of whom willrequire high levels of patience tact and diplomacy.

Ability to understand verbaldirections as well as written menus recipes labels on foods and chemicalsand other workplace safety signage.

Knowledge of common foodallergies and understanding of cross-contamination issues

Ability to work underpressure and deal with stressful situations during busy periods.

ABILITIES REQUIRED:

Frequent walking bendingstooping reaching pushing lifting manual dexterity and repetitive motions. May require the ability to work on unevenoutdoor surfaces.

Occasional stair climbing.

Working in extremetemperatures and conditions both indoors and out.

Schedule varies according to operationalneeds; may includes early mornings evenings weekends and holidays.

Frequent hand-washing

Hazards include but are notlimited to cuts from knives and slicers burns slips and tripping.

DISCLAIMER

The above statements areintended to describe the general nature and level of work being performed bypeople assigned to this are not to be construed as an exhaustive list of allresponsibilities duties and skills required or personnel so classified. All persons may be required to perform dutiesoutside of their normal responsibilities from time to time as needed.

Black Point Inn is an EEO Employer - M/F/Disability/Protected Veteran Status

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Required Experience: