Pastry Sous Chef

Apply Job Type Full-time Description

WHO ARE WE?

Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave… Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us…

PASTRY SOUS CHEF

If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department.

ABOUT YOU

You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final 'inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail.

WHAT YOU GET TO DO

Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements

WHAT YOU NEED TO BE SUCCESSFUL

High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both

BOH & FOH

areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc... Possess a valid Driver's License and clean driving record.