Pastry Chef at Enchantment Group Management Company LLC

Irvington, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jul, 26

Salary

0.0

Posted On

20 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry production, Menu development, Staff management, Food cost control, Labor cost control, Food safety compliance, Kitchen equipment maintenance, Inventory management, Training and development, Quality control, Recipe standardization, Administrative tasks, Team leadership, Culinary techniques, Performance management

Industry

Hospitality

Description

The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar. As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality. Job Summary Accountable for the overall success of the dishes produced daily in our newly renovated kitchen, which includes an Athanor suite. The Pastry Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training, and directing the work of staff in the Pastry Department, ensuring superior quality and consistency in all food preparation. Essential Functions and Responsibilities Regular and reliable attendance is an essential function of this role. Overall responsibility for the production, quality, and consistency of all pastry items in the restaurant, including but not limited to the Dining Room, IRD, Amenities, Fish Hawk, and Banquets. Supervise pastry cooks, cooks, stewards, and surrounding areas to ensure compliance with the resort’s objectives and the health and safety of all employees and guests. Train and supervise pastry kitchen staff in proper techniques of food handling, food preparation, and cost control. Instruct staff on the correct usage, safety, and care of all kitchen equipment and machinery. Interview, train, and review the performance of kitchen and utility personnel. Ensure compliance with all safety and legal requirements related to health and labor departments, maintaining the highest standards of cleanliness and hygiene at all times. Ensure the use of standard recipes for all dishes to maintain proper portion control, consistency of taste, and quality. Test new menu items to determine market acceptance. Update the pastry recipe book to reflect new menu items for Fish Hawk, Dining Room, IRD, Banquets, and amenities. Control inventory and oversee ordering of food, cleaning equipment, supplies, and utensils necessary for food production. Schedule and monitor labor in accordance with department and resort staffing guidelines and budget. Minimize waste and maintain controls to achieve budgeted food and labor costs. Foster and promote a cooperative working environment that maximizes productivity and morale. Assist the Executive Chef with daily administrative tasks related to labor and food costs, including time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed. Assist in developing the seasonally evolving dessert menu for Salt and Meadow, as well as Fish Hawk and Banquet dessert offerings. Attend and/or lead departmental and Tides Inn management meetings as assigned by the Executive Chef. Conduct tastings with hotel staff. Complete other projects as assigned. Exemplify the Tides Inn Mission and Values. Core Competencies People Leader Role: Decision Quality, Managerial Effectiveness, Developing Direct Reports, Interpersonal Skills, Managing Ambiguity, Business Acumen, Strategic Agility, Sense of Urgency. Qualifications High school diploma or equivalent vocational training certificate. Four years of experience in the culinary field at a 4- to 5-star hotel, club, or restaurant. Ability to perform basic mathematical calculations. Ability to work all stations on the line. Food handling certification required. Knowledge of food and labor cost controls. Previous management experience required. Ability to communicate effectively in English, both verbally and in writing. Ability to work well under pressure. Ability to direct, manage, and motivate a team while contributing to their growth. A current, valid driver’s license is required. We offer a comprehensive benefits package for full-time qualifying roles designed to support your health, financial security, and overall well-being. Benefits include medical, dental, and vision coverage; a Health Savings Account (HSA); fitness and wellness programs; disability insurance; basic and voluntary life insurance; an Employee Assistance Program (EAP); a hearing discount program; and more. Our total rewards package is built to help you thrive both personally and professionally. The Tides Inn is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable federal, state, or local law.

Responsibilities

The Pastry Sous Chef is responsible for the daily production, quality, and consistency of all pastry items across the resort's dining outlets. They also manage, train, and schedule the pastry department staff while ensuring compliance with health, safety, and budgetary objectives.