Job Information
Spanish Peaks Mountain Club Chef de Partie, Pastry | Montage Palmetto Bluff in Bluffton, South Carolina
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
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SUMMARY
The Chef de Partie, Pastry is responsible for prepping, preparing, and executing all menu items to specification and follows directions from the Executive Pastry Chef daily. Follows all hotel policies and procedures. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties.
ESSENTIAL FUNCTIONS
Preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and directions.
Responsible for overseeing all daily pastry needs for events and outlet orders.
Delivering product to outlets and events as needed.
Train new associates and interns on resort outlet pastry and event prep.
Oversee daily pastry production for all resort outlets and banquet event orders.
Responsible for ordering product needed to properly maintain station pars and forecasting product needed for large events.
Prepare food items with quality and consistency.
The work station must be set up based on menu items, banquet event orders and specials, and ensures all equipment is ready for the shift.
At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.
The Lead Pastry Cook will have oversight of all pastry production to inspect and ensure proper appearance, colors and appeal.
Maintaining up-to-date knowledge of industry trends and innovative recipes/concepts to properly manage menu items/recipes and stay ahead of industry standards.
Participate in daily leadership stand-up with baking & pastry team and resort operations teams
Oversight of Day-to-Day Pastry Operations
Lead pre-shift meetings for the Pastry team in absence of Executive Pastry Chef
Participate in BEO, Pre-Con meetings and/or tastings as needed
QUALIFICATIONS
High school degree required or GED equivalent required
Baking & Pastry degree preferred
Minimum three years of Baking & Pastry experience
Food Handlers permit required
Understanding of professional cooking and knife handling skills
Understanding and experience with recipe writing and food costing
Understanding and knowledge of safety, sanitation and food handling procedures
Must be able to work nights, weekends and holidays
Must be able to speak, read, write and understand basic cooking directions
Must have intermediate skills with Microsoft Office products; Word, Excel, PowerPoint, and Outlook, Opera preferred
Excellent verbal and written communication skills required
PHYSICAL REQUIREMENTS
Walking and standing are required throughout the working day; the length of time of these tasks may vary from day to day and task to task. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.
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