Chef de Cuisine - Pastry

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! Our 77-room premier hotel features three acclaimed restaurants; 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…

SUMMARY:  

Our successful Pastry Chef de Cuisine plans and supervises our Pastry Kitchen staff in the procurement, production, preparation and presentation of all our confections. Understanding the requirement of our high standards, and achieving the accolades we have become known for. 

A LITTLE ABOUT YOU:

• You are passionate about creating Confectionary experiences and maintain knowledge of current trends
• You are a team builder who possesses a hands on, open-door style of leadership. 
• Excellent communication and organizational skills are at the top of your list. 
• You are at your best when multi-tasking and working under deadlines and prefer a fast-paced environment
• You exemplify a sense of maturity and leadership, while creating a positive and motivating environment.

WHAT YOU GET TO DO:

• Manage the daily production, preparation and presentation of all food for the Pastry Department, that provides desserts for The Narrows Steakhouse, The Bar, Cutwater, Banquets, Room Service, Coffee Shop, The Cove Spa and more. 
• Ensure quality, consistent pastries are produced which exceed company standards. 
• Manage production and preparation areas of the kitchen in order to attract, retain and motivate the culinary employees while providing a safe work environment.  
• Develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. 
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. 
• Assist in planning and development of menus and recipes, ensuring the correct preparation and presentation at a consistent level, through production and demonstration, utilizing creative menu planning to minimizing waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
• Promote a safe working environment to minimize liabilities and related expenses.   
• Can assume the responsibilities of the Executive Chef in his/her absence. 
• Perform special projects and other responsibilities as assigned. 

 WHAT YOU NEED TO BE SUCCESSFUL: 

• Formal, pastry culinary arts training
• A thorough knowledge of food preparation and presentation
• At least three years of experience in a similar pastry role
• Experience and understanding, as well as time spent in both front and back of the house operations
• Experience with purchasing and maintaining inventory levels
• Thorough knowledge of all Microsoft applications and general computer literacy
• The ability to functionally multi-task with speed and grace