Pastry Chef

• Supervise the Pastry team by adhering to the standards and direction of the Executive Chef.
• Daily ordering of products and control of inventory for all pastry products.
• Leadership by example and hands-on execution.
• Oversee pastry production for all outlets on the property.
• Ensure established culture and core standards are met.
• Communicate with the Executive chef to ensure successful coordination of product ordering, variances, spoilage, and excess inventories.
• Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive chef.
• Assist in planning and developing menus for the property, considering factors such as product availability, food and service cost, marketing conditions, and business volume.
• Ensure compliance with sanitation standards as set forth by Martis Camp and local, state, and federal regulations, including the cleanliness and organization of the kitchen.
• Supervise and carry out control systems that assure quality and portion consistency, the ability to create proper purchasing specifications, monitor and review operating criteria, and develop an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to meet operational needs and foster a trusting environment where everyone's opinion is shared and valued.
• Lead with inspiration.        
• KNOWLEDGE AND SKILLS QUALIFICATIONS:
• Must be able to work a flexible schedule, including nights, weekends, and holidays.
• The ability to multitask in a fast-paced environment.
• Advanced knife skills
• Advanced Pastry Skills, including Cake decorating.
• Ability to interact and develop positive relationships within the organization.
• Maintain high ethical and moral standards.
• Have a strong understanding of various techniques,
• Have experience in and be able to contribute to high volume food sales.
• EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:
• Minimum 3-year experience as a Pastry Chef in a private club, resort, or hotel.
• Serve Safe Food Protection Managers Certification
• Culinary Arts Degree from an ACF accredited baking and pastry arts program.
• Experience supervising a large culinary team
• PHYSICAL REQUIREMENTS:
• Ability to lift 50lbs.
• Ability to stand/walk up to 8 hours per shift   
• Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
• While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat.

You will be part of a cohesive team with a singular focus on creating the best possible guest experience where you can demonstrate your unique personality and service style while achieving the brand standards that make us Martis Camp. You will be encouraged to demonstrate your professional passion and rewarded with market-leading compensation and a comprehensive benefit package.

Benefits & Perks:

• Competitive starting salary
• Opportunity for annual bonus
• Medical, Dental, Vision and Life insurance
• Dependent Care Flex Spending and 529 College Savings Plan
• 401(K) retirement savings with up to 7% employer match
• Annual $500 Fitness Bonus
• Education assistance provided after 1 year of employment
• Work Tango! recognition program
• Ambassador Recognitions & Celebrations