Pastry Chef

Job Description:

Shift:

First Shift,Second Shift,Weekend,Mon,Tue,Wed,Thu,Fri,Sat,Sun My name is Curtis Hillard, the new Executive Chef at Patterson Kitchen + Bar at the beautiful Hotel Hartness, better known in the industry as Chef Bear. We are rebuilding this kitchen with intention. Patterson has gone through its evolution. Now we are setting the standard, and I'm looking for motivated culinary professionals who want to be part of building something lasting. I am hiring across all levels of the brigade:

• Sous Chef
• Pastry Chef
• Lead Line Cooks
• Line Cooks
• Prep Cooks
• Dishwashers This is a true brigade kitchen system.

We operate under a structured development model: Cook 1 Cook 2 Cook 3 Lead Cook Chef de Tournant Sous Chef Advancement is merit-based and performance-driven. Compensation aligns with demonstrated skill and responsibility. Movement upward is earned through practical evaluation, knowledge, and consistency - not simply time served. We're building depth, discipline, and pride in craft. Cross-training, accountability, and professional growth are part of the culture here. This is not a kitchen where you hang around. Everything here is performance-based. You do not excel because you show up. You show up because you are ready to excel. If you are chasing dollars over experience, this may not be the place for you. If you want to sharpen your skills, be mentored, and be part of a serious team, you will thrive here. Additionally, our front-of-house management team is also seeking quality service professionals who want to be part of this reset. If you or someone you know is interested in serving, bartending, or hospitality leadership, there are opportunities available there as well. To apply, please visit the Hotel Hartness website, navigate to the Careers or Job Opportunities section, and complete the appropriate application through the official hiring process. You may also send your résumé or inquiries directly to: chefbear@pattersonrestaurant.com Competitive compensation based on experience. Come ready to cook. Come ready to grow.

Experience and Skills:

We're building depth, discipline, and pride in craft. Cross-training, accountability, and professional growth are part of the culture here. This is not a kitchen where you hang around. Everything here is performance-based. You do not excel because you show up. You show up because you are ready to excel. If you are chasing dollars over experience, this may not be the place for you. If you want to sharpen your skills, be mentored, and be part of a serious team, you will thrive here.

From:

Hay Creek Hotels