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Pastry Chef (Full Time)

No phone calls please. No solicitations.

Martis Camp Club is looking for a Pastry Chef to join our talented culinary team. Candidates with passion for excellence, expertise in a variety of deserts, sweets and breads, and proven leadership experience are invited to apply for a career with Martis Camp.

Job Experience- 3 years + management experience as Pastry Chef required; Culinary Degree from ACF accredited baking and pastry Arts program.

This is a full time, year round position. Compensation depends on experience.

**Martis Camp Club is a drug-free workplace. All employees are required to pass a pre-employment drug screen (this includes marijuana)**

Benefits, effective after 90 days of employment, include:
• Medical / Dental / Vision / Life insurance Benefits
• Dependent Care Flexible Spending Accounts
• 529 College Savings Accounts
• 401K with up to 7% match
• Paid Time Off
• Annual $500 fitness bonus for Full Time (rules apply)

Additional Perks Include:
• Use of the golf course (rules apply)
• Use of the private ski hill (rules apply)
• Retail Spa and Golf discounts
• Use of the Tennis Courts (rules apply)
• Eligibility for Ambassador of the Month
• End of Season Party
• Ambassador Holiday Party
• Free Annual Flu Shot
• Uniforms provided
• Ambassador Golf Clinics
• Ambassador Tennis Clinics

General Job Description:
As a member of the culinary team, the Pastry Chef works across disciplines to deliver an exceptional experience to club members. The Pastry Chef directs and controls the activities of the Pastry Kitchen. Assures that standards are met, guests and employees are satisfied and problems are promptly resolved. Takes actions that maximize the profit of the division.

The Pastry Chef, plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.
Coordinate the selection, training, development, and evaluation of employees and in the Kitchen's bake/pastry shop through effective supervision and leadership to ensure that established cultural and core standards are met.

Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Assist with the controlling of labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by The Executive Chef, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Ensures consistent quality and presentation of menus under his/hers supervision. Constantly inspects taste, temperature, portion size and visual appearance.

Assists in the development of new dishes and restaurant menus
Ensures strict maintenance of food and personal hygiene standards in the department
Adheres to food cost targets. Consistently monitors quality of ingredients; assists in purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials.

Interacts with guests in a personal manner and creates special dining experiences
We are looking for individuals who have strong leadership and interpersonal skills, are able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.

Please include resume, cover letter, references, and salary requirements.

No phone calls please.

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