Pastry Chef at Three Oaks Senior Dining LLC

Allentown, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

0.0

Posted On

28 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dessert Preparation, Team Development, Customer Satisfaction, Menu Development, Food Handling, Sanitation, Inventory Management, Leadership, Mentoring, Quality Control, Presentation, Budgeting, Safety Procedures, ServSafe Certification, Culinary Arts

Industry

Hospitality

Description

Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in dessert preparation, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities: Develops, designs, or creates new ideas and items for Pastry/dessert/baked goods. Follows proper handling and right temperature of all food products. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Ensures employees maintain required food handling and sanitation certifications. Ensures compliance with all applicable laws and regulations. Assists the Executive Chef with menu development associated with Pastry/dessert/baked goods. Operates and maintains all department equipment and reports malfunctions. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Monitors and Provides service behaviors that are above and beyond for customer satisfaction. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Supports service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Interacts with guests to obtain feedback on product quality and service levels. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. Supports procedures for food and beverage portion and waste controls. Purchases appropriate supplies and manage inventories according to budget. Trains employees in safety procedures. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; Significant walking or other means of mobility; Ability to work in a standing position for long periods of time (up to 8 hours); Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. Requirements Proven experience as a Head Pastry Chef, Lead Baker or similar leadership role in a culinary setting A high school diploma or equivalent with 8 years related work experience A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience; Valid ServSafe certification Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays; Strong knowledge of diverse cuisines and dietary needs Excellent leadership and mentoring skills

Responsibilities

The Pastry Chef is responsible for developing, designing, and creating new pastry and dessert items while ensuring all food handling, storage, and quality standards are strictly maintained. This role also involves managing daily operations, training staff, interacting with guests for feedback, and assisting the Executive Chef with menu planning related to baked goods.