Executive Sous Chef-Pastry
Posted on Sep 14, 2024 by Carneros Resort and Spa
Napa, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Summary:
Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.
Responsibilities:
QUALIFICATIONS:
High school or equivalent education required.
Minimum of two years of culinary school. Culinary degree preferred.
Minimum of two years’ experience as a Sous Chef in a similar size operation.
Must be able to speak read write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development insight into marketing cost and wage control.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
Artistic ability to create theme menus ideas for ice carvings decorations etc.
JOB RESPONSIBILITIES:
Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
Ensure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Property Details:
WelcomeAlthough there's plenty to do in the Napa Valley Wine Country, many of our guests find that once they're here, they don't want to leave. One of the best Napa Valley resorts, Carneros Resort and Spa makes it easy to settle in and relax, offering everything you need for a self-contained vacation.
ACCOMODATIONSThe Carneros Resort and Spa's design was based on cues from the local countryside - including barns, silos and ranchers' cottages – combined with stylish resort accommodations and modern interiors to capture the region's distinct charm as well as the needs of our sophisticated guests.Our Guests choose from one of our 86 luxurious cottages, 10 perfectly appointed two-bedroom suites or expansive 2 and 3 bedroom homes.
MAGNIFICENT POOLSRelax at our infinity edge adult pool and hot tub overlooking the rolling hills and vineyards of Carneros or our family pool area with an elevated deck with shade trellis infinity edge lap swimming pool, children’s pool, hot tub and Snack Shack.
THREE FULL-SERVICE RESTAURANTSOnce you've settled in at Carneros Resort and Spa, you may never want to leave. Luckily, you don't have to, with an abundance of Napa Valley dining options located right on the premises.
Our Executive Chef takes full advantage of the finest local, organic, and sustainably raised ingredients. Our culinary garden allows us to pick the freshest ingredients right on our grounds, and we craft our own breads, pastries, and charcuteries. What we don’t make or grow onsite, we try to source within a 150-mile radius of the Resort for the ultimate in flavor and freshness.
Company Overview:
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits:
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offering Daily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Compensation Min:
USD $68,603.04/Yr.
Compensation Mid:
USD $85,753.80/Yr.
Compensation Max:
USD $(phone number removed)/Yr.
Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.
Responsibilities:
QUALIFICATIONS:
High school or equivalent education required.
Minimum of two years of culinary school. Culinary degree preferred.
Minimum of two years’ experience as a Sous Chef in a similar size operation.
Must be able to speak read write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development insight into marketing cost and wage control.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
Artistic ability to create theme menus ideas for ice carvings decorations etc.
JOB RESPONSIBILITIES:
Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
Ensure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Property Details:
WelcomeAlthough there's plenty to do in the Napa Valley Wine Country, many of our guests find that once they're here, they don't want to leave. One of the best Napa Valley resorts, Carneros Resort and Spa makes it easy to settle in and relax, offering everything you need for a self-contained vacation.
ACCOMODATIONSThe Carneros Resort and Spa's design was based on cues from the local countryside - including barns, silos and ranchers' cottages – combined with stylish resort accommodations and modern interiors to capture the region's distinct charm as well as the needs of our sophisticated guests.Our Guests choose from one of our 86 luxurious cottages, 10 perfectly appointed two-bedroom suites or expansive 2 and 3 bedroom homes.
MAGNIFICENT POOLSRelax at our infinity edge adult pool and hot tub overlooking the rolling hills and vineyards of Carneros or our family pool area with an elevated deck with shade trellis infinity edge lap swimming pool, children’s pool, hot tub and Snack Shack.
THREE FULL-SERVICE RESTAURANTSOnce you've settled in at Carneros Resort and Spa, you may never want to leave. Luckily, you don't have to, with an abundance of Napa Valley dining options located right on the premises.
Our Executive Chef takes full advantage of the finest local, organic, and sustainably raised ingredients. Our culinary garden allows us to pick the freshest ingredients right on our grounds, and we craft our own breads, pastries, and charcuteries. What we don’t make or grow onsite, we try to source within a 150-mile radius of the Resort for the ultimate in flavor and freshness.
Company Overview:
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits:
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offering Daily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Compensation Min:
USD $68,603.04/Yr.
Compensation Mid:
USD $85,753.80/Yr.
Compensation Max:
USD $(phone number removed)/Yr.
Reference: 199202556
https://jobs.careeraddict.com/post/95185520
Executive Sous Chef-Pastry
Posted on Sep 14, 2024 by Carneros Resort and Spa
Napa, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Summary:
Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.
Responsibilities:
QUALIFICATIONS:
High school or equivalent education required.
Minimum of two years of culinary school. Culinary degree preferred.
Minimum of two years’ experience as a Sous Chef in a similar size operation.
Must be able to speak read write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development insight into marketing cost and wage control.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
Artistic ability to create theme menus ideas for ice carvings decorations etc.
JOB RESPONSIBILITIES:
Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
Ensure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Property Details:
WelcomeAlthough there's plenty to do in the Napa Valley Wine Country, many of our guests find that once they're here, they don't want to leave. One of the best Napa Valley resorts, Carneros Resort and Spa makes it easy to settle in and relax, offering everything you need for a self-contained vacation.
ACCOMODATIONSThe Carneros Resort and Spa's design was based on cues from the local countryside - including barns, silos and ranchers' cottages – combined with stylish resort accommodations and modern interiors to capture the region's distinct charm as well as the needs of our sophisticated guests.Our Guests choose from one of our 86 luxurious cottages, 10 perfectly appointed two-bedroom suites or expansive 2 and 3 bedroom homes.
MAGNIFICENT POOLSRelax at our infinity edge adult pool and hot tub overlooking the rolling hills and vineyards of Carneros or our family pool area with an elevated deck with shade trellis infinity edge lap swimming pool, children’s pool, hot tub and Snack Shack.
THREE FULL-SERVICE RESTAURANTSOnce you've settled in at Carneros Resort and Spa, you may never want to leave. Luckily, you don't have to, with an abundance of Napa Valley dining options located right on the premises.
Our Executive Chef takes full advantage of the finest local, organic, and sustainably raised ingredients. Our culinary garden allows us to pick the freshest ingredients right on our grounds, and we craft our own breads, pastries, and charcuteries. What we don’t make or grow onsite, we try to source within a 150-mile radius of the Resort for the ultimate in flavor and freshness.
Company Overview:
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits:
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offering Daily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Compensation Min:
USD $68,603.04/Yr.
Compensation Mid:
USD $85,753.80/Yr.
Compensation Max:
USD $(phone number removed)/Yr.
Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.
Responsibilities:
QUALIFICATIONS:
High school or equivalent education required.
Minimum of two years of culinary school. Culinary degree preferred.
Minimum of two years’ experience as a Sous Chef in a similar size operation.
Must be able to speak read write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development insight into marketing cost and wage control.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
Artistic ability to create theme menus ideas for ice carvings decorations etc.
JOB RESPONSIBILITIES:
Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
Ensure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Property Details:
WelcomeAlthough there's plenty to do in the Napa Valley Wine Country, many of our guests find that once they're here, they don't want to leave. One of the best Napa Valley resorts, Carneros Resort and Spa makes it easy to settle in and relax, offering everything you need for a self-contained vacation.
ACCOMODATIONSThe Carneros Resort and Spa's design was based on cues from the local countryside - including barns, silos and ranchers' cottages – combined with stylish resort accommodations and modern interiors to capture the region's distinct charm as well as the needs of our sophisticated guests.Our Guests choose from one of our 86 luxurious cottages, 10 perfectly appointed two-bedroom suites or expansive 2 and 3 bedroom homes.
MAGNIFICENT POOLSRelax at our infinity edge adult pool and hot tub overlooking the rolling hills and vineyards of Carneros or our family pool area with an elevated deck with shade trellis infinity edge lap swimming pool, children’s pool, hot tub and Snack Shack.
THREE FULL-SERVICE RESTAURANTSOnce you've settled in at Carneros Resort and Spa, you may never want to leave. Luckily, you don't have to, with an abundance of Napa Valley dining options located right on the premises.
Our Executive Chef takes full advantage of the finest local, organic, and sustainably raised ingredients. Our culinary garden allows us to pick the freshest ingredients right on our grounds, and we craft our own breads, pastries, and charcuteries. What we don’t make or grow onsite, we try to source within a 150-mile radius of the Resort for the ultimate in flavor and freshness.
Company Overview:
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits:
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offering Daily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Compensation Min:
USD $68,603.04/Yr.
Compensation Mid:
USD $85,753.80/Yr.
Compensation Max:
USD $(phone number removed)/Yr.
Reference: 199202556
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