Pastry Chef

Jacksonville, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.50 - $30.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Career growth opportunities

Job Description

Omni Amelia Island Resort & Spa is a premier oceanfront destination located on the scenic coast of Amelia Island, Florida. Known for its breathtaking 3.5 miles of beach, expansive marshlands, and luxurious accommodations, the resort offers a diverse array of world-class amenities including golf courses, exceptional dining experiences, family-friendly activities, and a full-service spa. Omni Amelia Island Resort & Spa prides itself on providing guests with an unparalleled level of service and a memorable stay, making it a sought-after destination for both leisure and business travelers. With a commitment to excellence and a supportive team environment, the resort fosters a... Show More

Job Requirements

High school diploma or equivalent
Minimum of 5 years culinary experience in pastry arts or related field
Pastry degree preferred
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work in a fast-paced, high-volume environment
Knowledge of food safety and sanitation standards
Proficient in budget management and cost control
Ability to stand for long periods and lift up to 50 pounds
Flexibility to work various shifts including weekends and holidays

Job Qualifications

Pastry degree preferred and a minimum of 5 years in a high volume restaurant, resort or banquets/catering
Cooking - ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)
Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
The ability to add, subtract, multiply, or divide quickly and correctly
Knowledge in food cost, budgeting and labor
The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem
Knowledge of principles and processes for providing customer and personal services, including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction

Job Duties

Provide direction, supervise and manage the Pastry Team, ensuring that the resort's key business objectives and guest needs are implemented effectively by the hourly Pastry Associates
Monitor performance of the team
Provide feedback and coaching as needed
Ensure each Associate will be able to follow established recipe and plating guides to exact specification
Train and develop Pastry team members regularly to ensure they are equipped to improve their production techniques, efficiency, food safety and creativity
Draft performance evaluations and set goals and standards for the team
Draft and deliver formal counseling (discipline) in consultation with Associate Services
Control food and labor cost
Responsible for keeping equipment and work areas organized, clean and sanitary
Assist in purchasing, quality control and discipline in all areas of kitchen operation
Oversee the production of all presentations and displays of pastries, breads, ice creams, sorbets, creams, simple syrups, jams, and centerpieces for restaurant operations
Plan, prep, set up and provide quality service in all areas of banquet production to include all food produced from pastry kitchen
Ensure all functions are walked prior to start of function, ensure the set up for function is correct and on time
Help Executive Chef, Executive Sous Chef and Executive Banquet Chef implement hot plate ups, or other functions as needed
Daily follow-up on all product freshness, rotation and organization
Responsible for all scheduling, purchasing, quality control and discipline in all areas of kitchen operation
Communicate all safety and sanitation policies through daily dialogue with all hourly staff
Purchases appropriate supplies and manage inventories according to budget
Assist developing dessert menus for restaurant revisions
Develop pastry displays for holiday buffets
Challenge existing pastry products to improve on cost, quality, and consistency
Attend and participate in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental)
Provide guidance and leadership to staff
Evaluate production changes and/or bread changes that need to be made due to Pop Ups / Revisions / Change Log, make necessary changes to production list and contact bread vendors with revisions
Take daily inventory of items and order what is needed from Food Storeroom

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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