Pastry Chef (Department Head)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Pastry Chef (Department Head)

Description

Nestled on the northern tip of Isle of Palms, a lush barrier island off the coast of South Carolina, Wild Dunes Resort "the Resort", offers two top-ranked hotels, including the new coastal-modern Sweetgrass Inn, 150 Condos, and over 200 Homes and Villas, 1,600 acres of world-class golf, tennis, award-winning restaurants, Sweetgrass Spa, and 2 miles of pristine beach on the Isle of Palms, South Carolina.

The Resort, also known as Charleston's Island Resort, is located just 30 minutes from the charm and grace of historic downtown Charleston, it is the largest resort of its kind in the region, offering accommodations for groups of up to 650 people and the chance for leisure guests to enjoy a Lowcountry getaway. Many publications and associations have distinguished the Resort as a top destination for families, golfers, tennis lovers, and meeting and event planners.

Not onlywill you be part of a remarkable property, but you'll be a part of a company that was recognized as one of Fortune's 100 Best Companies to Work For!The Resort is one of Hyatt's unique Destination Lifestyle branded properties.

We Offer Excellent Benefits:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription,Dental,and Vision Insurance after30 Days of Employment
• Paid time off and holiday pay - Full Time & Part Time colleagues eligible
• Paid Family Bonding Timeand Adoption Assistance
• 401K with company match
• As a Colleague enjoy the Beach, Golf, Tennis, Pickleball, and other amenities on your time off!

• Maintains a commitment to customer service and guest satisfaction
• Supervises the culinary teams in any area assigned
• Maintains an organized and efficient shift
• Monitors all station readiness on their shift
• Responsible for daily paperwork as directed by the Director of Culinary Operations..
• Serves as point of contact for all associates' questions and concerns on their shift and will report all information to the manager.
• Works with the Executive Chef & and the Executive Sous Chef to meet all budgeted financial goals and any specific goals set by the manager.
• Ensures physical atmosphere and cleanliness of the kitchen, including inspecting stations & mise en place.
• Takes initiative to develop and execute new menu items or specialty desserts in the collaboration with both Culinary and Restaurant Leadership.
• Works with culinary leadership to develop new food menus responsive to the local market
• Enforces high standards of hygiene and sanitation following DHEC and EcoSure regulations.
• Establishes par levels for supplies and equipment.
• Supervises the performance, attendance, attitudes, appearance, and conduct of the team
• Monitors and maintains the systems and equipment to ensure their optimum performance.
• Develops and implements controls for expense management
• Implements strategies to improve revenues continually
• Assists with the development, training, and inspiration of outlet staff for promotion
• Provides prompt follow-up to all guest concerns
• Empowers team to exceed service standards
• Instills a calm, organized approach in all stressful situations
• Maintains a safe and pleasant work environment
• Ensures cleanliness of outlets' storage rooms, coolers, reach-ins & walk-ins.
• Promotes high colleague morale
• Takes a proactive approach to coaching and counseling
• Attend appropriate resort, division, and department meetings
• Resolves guest issues promptly and with great care and effectiveness
• Maintains a strong knowledge of hospitality trends, mainly food & beverage
• Provides general resort information for guests
• Utilizes labor management tools to schedule and control labor costs under the supervision of Chefs.
• Offers warm and sincere welcome/farewell for all guests of Wild Dunes Resort, including use of guest name & good eye contact with each guest
• Maintains an up-to-date working knowledge of all resort amenities as well as any special events
• Interacts with resort staff in a professional manner, assisting other departments with necessary information
• Upsell other resort services and amenities to guests
• Always maintains a professional demeanor and attitude
• Communicates all pertinent information to Chefs and the outlet's culinary team
• Maintains a constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks, and suspicious persons). Reports all safety incidents to the on-duty supervisor.
• Ensures proper handling, cleaning, and sanitation of equipment.
• Follows through on lost and found procedures. No articles should be removed from occupied rooms. Absolute respect for the guest's property should always be exercised.
• Maintains a professional appearance. Follows all Wild Dunes Resort dress code standards
• Remains alert, courteous, and always helpful to guests and colleagues.

• High school diploma, GED, or the equivalent work experience required
• Minimum of 2 years experience in a fast-paced, high-volumeculinary atmosphere and 1 year experience in high-end a la carte restaurant pastry production.
• 2 years of food and beverage / culinary & pastry supervisor experience required

• Must be authorized to work in the United States
• Must have a valid driver's license and meet company driving standards
• Must be able to read, write, and speak English
• Must be at least 21 years of age
• Must have excellent leadership skills
• Must be a positive example for staff
• Must be able to work well under pressure
• Must be able to accurately follow instructions, both verbal and written
• Must be highly detail-oriented
• Must have excellent computer skills
• Must have a strong working knowledge of Microsoft Office programs
• Must be able to work in a fast-paced environment
• Must have excellent listening skills
• Must possess excellent communication skills
• Must be professional in appearance and demeanor
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that will include evenings, weekends, and holidays
• Must have the ability to deal effectively and interact well with guests and colleagues
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Must have a passion for creating an exceptional experience for all guests
• Must be able to stand and walk throughout the shift
• Must be able to occasionally lift and carry up to 25 lbs at shoulder height and push/pull up to 75 lbs
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, squeezing and overhead reaching occasionally.