Pastry Chef at Relais & Châteaux Park-Hotel Egerner Höfe

Town of Chester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

0.0

Posted On

23 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Design, Bread Making, Cake Decoration, Lamination, Tempering, Piping, Inventory Management, HACCP Protocols, Menu Development, Food Safety, Staff Mentoring, Cost Control, Time Management, Interpersonal Communication, Customer Service, Kitchen Organization

Industry

Hospitality

Description

Company Description Deep in the rolling farmlands of the lower Hudson Valley, in Chester, New York, sits a magnificent 200-acre estate crowned with a spectacular hilltop mansion known as Glenmere. The Gilded Age retreat of the Goelet family, Glenmere was one of America’s finest country homes, once host to royalty, aristocracy, and leading artists opened in January of 2010 as a premier luxury hotel. Glenmere Mansion has 18 guest accommodations, 2 superb restaurants- The Supper Room and the Frogs End Tavern, The Spa at Glenmere, and exceptional recreational facilities. Job Description We're looking for a talented and passionate Pastry Chef to join our culinary team in Chester, United States. In this role, you'll be responsible for creating exceptional pastry dishes that delight our guests, combining traditional techniques with innovative approaches. You'll work collaboratively with our kitchen team to maintain the highest standards of quality, presentation, and food safety while delivering an outstanding customer experience with every creation. Design, prepare, and execute a diverse range of pastry items, including desserts, breads, and specialty cakes, using both traditional and contemporary techniques Maintain meticulous attention to detail in all pastry preparations, ensuring consistency in flavor, texture, and visual presentation Manage pastry station operations efficiently, including inventory management, equipment maintenance, and workspace organization Collaborate with the culinary team to develop new pastry recipes and seasonal menu items that align with organizational goals and customer preferences Ensure strict adherence to HACCP protocols and all food safety regulations to maintain the highest hygiene standards Train and mentor junior pastry staff, fostering a supportive and inclusive kitchen environment Monitor food costs and minimize waste while maintaining premium quality standards Work flexibly during peak service times and special events, demonstrating resilience and decisiveness under pressure Respond to customer feedback with empathy and professionalism, making adjustments to meet guest expectations Stay current with industry trends and pastry innovations, bringing fresh ideas to the team Qualifications Minimum 3 years of professional experience working as a Pastry Chef or in a pastry-focused kitchen environment HACCP certification or demonstrated knowledge of food safety protocols Formal culinary training or pastry degree (preferred) Proficiency with pastry equipment, tools, and techniques (lamination, tempering, piping, etc.) Strong organizational and time management skills with the ability to prioritize multiple tasks Creative mindset with the ability to innovate while maintaining quality standards Excellent communication and interpersonal skills for effective team collaboration Ability to work efficiently under pressure while maintaining attention to detail Customer-focused approach with a commitment to delivering exceptional results Knowledge of both traditional and modern pastry techniques and flavor profiles Physical stamina to stand for extended periods and lift heavy items Flexibility to work varying shifts, including weekends and holidays as needed Additional Information All your information will be kept confidential according to EEO guidelines. Department: Kitchen

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Pastry Chef is responsible for designing and executing a diverse range of high-quality pastry items, desserts, and breads. They must manage station operations, ensure strict food safety compliance, and collaborate with the culinary team on seasonal menus.