Position Summary: Under supervision of the Executive Chef, assume total responsibility of production of desserts, pastries and breads for the Villa Resort. Plan, prep, set up and provide quality service in all areas of pastry production to include, but not limited to, all dessert menu items in Villa outlets and Banquets, as well as guest amenities. Monitor all mise en place to ensure it is completed to satisfaction of set standards. Ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost.
Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process.

QUALIFICATIONS:

• Ability to create custom cakes for weddings and celebrations.
• Knowledge of food cost controls.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to direct, manage and motivate a team.
• Ability to maintain a clean, neat and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.
• Ability to direct performance of pastry kitchen staff and follow up with corrections where needed.
• Ability to motivate pastry kitchen staff and maintain a cohesive team.
• Ability to use all senses to ensure quality standards are met.
• Ability to work in a fast paced, intense work environment, under sometimes extreme heat
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ESSENTIAL PHYSICAL REQUIREMENTS:

• Culinary college degree preferred.
• High school diploma or equivalent vocational training certificate required.
• Five years’ experience in culinary field minimum.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to work all pastry stations on line and pastry kitchen.
• Ability to create custom cakes for weddings and special occasions.
• Food handling certificate.

• Collaborate with Chefs to create and execute unique dessert menus for each outlet.
• Communicate with all internal customers (outlet Chefs) efficiently.
• Rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations.
• Organize and set up work station fast and efficiently.
• Schedule team appropriately based on business levels and volume.
• Ensure all guest special requests are met.
• Meet exact specifications and plating standards.