Lead Pastry Chef: Menu Innovation & Quality Control

Discovery Land Company; Coeur d'Alene (ID); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

401k Contribution

Employee Meals

Professional development

Work-Family Culture

Medical, Dental, Vision Benefits

Paid Time Off

Paid Holidays

Job summary

Discovery Land Company in Coeur d'Alene seeks an experienced Pastry Chef to lead the pastry department, uphold exemplary standards, and drive continual improvement.

You will supervise daily pastry procurement, ensure quality control, minimize waste, maintain safety records, and collaborate on new menu ideas with the Executive Chef. Four to five years in large resort/hotel environments is preferred, with flexible hours including evenings and weekends.

Qualifications

• Culinary degree and pedigree preferred.
• Proven experience and expertise in pastry and desserts.
• Minimum of four to five years’ experience in large world class resort, hotels and clubs.
• Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.

Responsibilities

• Lead pastry department and supervise procurement of pastry ingredients.
• Ensure daily quality control and maintain procedures.
• Minimize spoilage and waste with consistent procedures.
• Maintain cleaning schedules and temperature records.
• Develop new menu ideas with Executive Chef.
• Organize kitchen to handle daily restaurant covers.
• Monitor inventory with regular checks.
• Maintain equipment and ensure proper handling by staff.
• Ensure consistency of pastry quality and portion sizes per specifications.
• Prevent use of contaminated products and ensure safety standards.
• Comply with government, safety, health and security standards.
• Perform any other duties as assigned.

Skills

Culinary degree

Pastry expertise

Menu development

Seasonal sourcing

Education

Culinary degree

Job description

Discovery Land Company in Coeur d'Alene seeks an experienced Pastry Chef to lead the pastry department, uphold exemplary standards, and drive continual improvement.

You will supervise daily pastry procurement, ensure quality control, minimize waste, maintain safety records, and collaborate on new menu ideas with the Executive Chef. Four to five years in large resort/hotel environments is preferred, with flexible hours including evenings and weekends.