Sous Chef, Pastry

Sous Chef, Pastry (14243) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Job Summary The Chief Baker is responsible for producing a range of bakery products, adhering to the high standard of presentation, quality, and cleanliness laid down by the Pastry Chef. They will assist the Pastry Chef in leading the team. Key Duties & Responsibilities - Manages the day-to-day operations of the Pastry section of the kitchen, coordinating the forming, loading, and baking of baked goods - Monitors the appearance of baked goods while being cooked to ensure accurate baking times - Ensures the quality of the production and presentation of bakery products is maintained at the highest level - Develops, designs, or creates new items for the Pastry department - Guarantees all Mis En Place is prepared correctly prior to service commencing - Demonstrates excellent product knowledge of all food products - Responsible for the requisitioning of stocks on a daily and weekly basis, achieving quality expectations while implementing cost-saving measures - Ensures operating equipment is in good repair - Ensures all product orders meet the daily demands of kitchen operations at the Resort - Helps with undertaking physical asset inventories each month - Guarantees expiree dates are labeled on products, and that a FIFO system is adhered to - Minimizes food waste through creative recycling - Oversees the hygiene, cleanliness, and tidiness of workspaces, reporting concerns immediately - Trains, mentors, and advises subordinates to guarantee the Resort’s standards are met - Delegates responsibilities to staff, ensuring tasks are completed on time - Respects channels of communication to disseminate information to the correct receiver(s) - Maintains excellent communication with colleagues, contributing to a positive, productive team spirit - Assists supervisors in generating work schedules for kitchen personnel, as per forecasted demand requirements - Ensures all HACCP responsibilities, requirements, and standards are fully followed - Assists with any other duties, as required by the Pastry Chef or other members of the management team Skills, Experience, & Educational Requirements - A minimum of 5 years’ experience in a high-end restaurant, hotel, or cruise-ship environment with exposure to various catering styles and services (e.g. a la carte, buffet) is required - A culinary school diploma is a plus - Food Handlers Certification Required - Must have previous experience in a leadership position Benefits - Medical insurance - 80% of premium paid by employer - Health Savings Account with $50 employer contribution per pay period - Dental, vision & life insurance - 100% of premium paid by employer - 5 weeks of PTO (Paid Time Off) - 8 paid holidays - Uniform provided & complimentary laundering - Complimentary transportation to/from resort - Complimentary meal per shift - Subsidized housing based on availability - Discounts at F&B outlets on property - 14 nights per year at $100/night* at Kerzner Properties worldwide - Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership Physical Requirements The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to:   - Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods - Frequent bending, twisting, stooping, reaching, and pulling - Lifting and carrying of loads weighing up to 50 pounds - Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.    Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted,

A minimum of 5 years’ experience in a high-end restaurant, hotel, or cruise-ship environment with exposure to various catering styles and services (e.g. a la carte, buffet) is required. A culinary school diploma is a plus. Food Handlers Certification Required. Must have previous experience in a leadership position.

Manages the day-to-day operations of the Pastry section of the kitchen, coordinating the forming, loading, and baking of baked goods. Monitors the appearance of baked goods while being cooked to ensure accurate baking times. Ensures the quality of the production and presentation of bakery products is maintained at the highest level. Develops, designs, or creates new items for the Pastry department. Guarantees all Mis En Place is prepared correctly prior to service commencing. Demonstrates excellent product knowledge of all food products. Responsible for the requisitioning of stocks on a daily and weekly basis, achieving quality expectations while implementing cost-saving measures. Ensures operating equipment is in good repair. Ensures all product orders meet the daily demands of kitchen operations at the Resort. Helps with undertaking physical asset inventories each month. Guarantees expiree dates are labeled on products, and that a FIFO system is adhered to. Minimizes food waste through creative recycling. Oversees the hygiene, cleanliness, and tidiness of workspaces, reporting concerns immediately. Trains, mentors, and advises subordinates to guarantee the Resort’s standards are met. Delegates responsibilities to staff, ensuring tasks are completed on time. Respects channels of communication to disseminate information to the correct receiver(s). Maintains excellent communication with colleagues, contributing to a positive, productive team spirit. Assists supervisors in generating work schedules for kitchen personnel, as per forecasted demand requirements. Ensures all HACCP responsibilities, requirements, and standards are fully followed. Assists with any other duties, as required by the Pastry Chef or other members of the management team.