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Pastry Chef

Witham Family Hotels

Pastry Chef

National
Part Time
Paid
  • Responsibilities

    Pastry Chef

    If you are creative and enjoy baking and decorating pastries, The Bar Harbor Inn is looking for you to join the team as the full-time seasonal Pastry Chef.

    Overview:

    As the Pastry chef, you will be responsible to lead a team at a multi-outlet oceanfront property that includes, fine dining, casual dining restaurant, high volume continental breakfast, and banquets.

    The Bar Harbor Inn has many different pastry dishes that are essential to each meal. You will be required to follow recipes and execute the desired menu while being able to communicate efficiently to fellow teammates. You will be assisting the chef and sous chef in providing high quality preparation of most dishes as well as the initiative to develop and promote profitability while being an example of others around you.

    We expect all our employees to champion and embrace the company values: to be hospitable at all times, willing to make the extra effort, fair in all of our dealings, respectful to our guests, our property and each other, professional in all situations and proud to be part of the very best!

    Job Responsibilities:

    • Fill in where needed to ensure quest service standard s and efficient operations.
    • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
    • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
    • Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
    • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
    • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
    • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
    • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
    • Responsible for training kitchen personnel in cleanliness and sanitation practices.
    • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
    • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
    • Arrives to work on-time and ready to begin shift. (Follows call-out policy.)
    • Arrives to work in appropriate work attire (uniform, footwear, name tag) neat and professional in appearance
    • Seeks approval from management prior to working overtime (i.e., punching in early or staying beyond
    • Perform duties as assigned.

    Skills Required:

    • Previous pastry experience
    • Ability to work flexible hours, including weekends, evenings, and holidays.
    • Exceptional organizational and communication skills.
    • Previous management experience.
    • Ability to take direction and welcome and encourage constructive feedback.
    • Execute with a sense of urgency.

    Experience / Education:

    At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

    Performance Measurement:

    90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc.

    Physical Requirements:

    This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting, twisting, and kneeling and climbing ladders and stairs. Lifting of up to 65 lbs. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.