This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
Castle on the Hudson A New York Westchester Luxurious Inn
This prestigious property sits majestically overlooking the Hudson River on sprawling acres of gardens and grounds and has a worldwide reputation for excellence and an award-winning facility (4-Diamond rating from AAA and 5-Star Award from AAHS, both in 2011). If you're ready to start a new adventure and career, we are seeking qualified Pastry Chef and Pastry Cooks to help provide our guests with the ultimate resort experience.
Primary Responsibilities:
-Designs bread, pastry, and dessert presentations by reviewing advance menus and specifications; consulting with Executive Chef/Head Chef; determining amount and type of breads, pastries, and desserts to be served; confirming special themes and/or decors to be followed.
-Provides breads, pastries, and desserts by producing traditional, ethnic, and artisan breads; creating puff pastry, croissants, and Danish pastries; baking cakes and tortes, pies, tarts, quick breads; preparing cookies, petit fours, and pate a choux; developing creams, mousses, custards, fillings, and icings; making ice cream and sorbet; designing plated desserts and sauces; creating chocolate and confectionery works.
-Maintain safe, secure and healthy food preparation by complying with local regulations and industry standards.
Qualifications:
-The ideal candidates will share our belief in the quality value of delivering superior hospitality to our premier guests.
-Minimum 3 years related experience in fine dining, star-rated, moderate to high volume restaurants.
-Must have ability to demonstrate creative and quality driven pastry skills, and to recognize quality products, and have a passion for baking and dedication to create the best possible pastry products.
-Strong knowledge of current trends in baking and pastry arts, including techniques, production using seasonal ingredients, food cost controls, menu development and presentation.
-Good understanding of F&B control systems, and have a full understanding of food cost, labor forecasting, local sanitation and health code law.
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