Job Description

DUTIES AND RESPONSIBILITIES: Prepares pastries and breads with an emphasis on quality and variety. Dessert selections should coincide with the different venues, e.g. Golf Grille desserts should be prepared for casual dining while the Inn desserts are geared toward upscale dining, Special events menus should reflect the type of event, e.g. simpler desserts for Family Nights and elegant desserts for Anniversaries Prepares a menu selection of owner favorite desserts that can be rotated and used for Brays Island sponsored events like Family Night, Nine & Dine, Shoot & Grill, etc. Menus should also be updated periodically with fresh new ideas Prepares dessert menus with full descriptions on a weekly basis or as new desserts are introduced. Descriptions should highlight items such as type of chocolate, tree nuts, peanuts, etc. so servers can properly explain the desserts and so that patrons with allergies are aware of the content. Develops a par list and ensures that proper mis en place is available for preparing pastries, desserts and breads. Assists Executive Chef and Sous Chefs with month end inventory. Conducts Chef Demos for special events such as Kids Camp or other events as designated by the Executive Chef. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen at all times. Adheres to state and local health and safety regulations. Ensures that food production and presentation consistently exceed the expectations of members and guests. Have appropriate garnishes available for the pantry person, e.g. Fruit Purees, Caramel Sauce, Chocolate Sauce/Shavings, Fruit Caviars, etc. As time allows, assists the Chefs in training the pantry person in dessert presentations. Other duties as assigned. PHYSICAL REQUIREMENTS: Capable of working extended hours, to include weekends and holidays as necessary. Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed. Must be able to speak English in a clear and understandable voice so that various types of communication may be conducted with people of various levels of education and capabilities. Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that weigh up to 60 lbs. This can occur throughout the day. Must be mentally alert and detail oriented with good reasoning skills. Must be able to adapt to the climate with marked changes in temperature from the heat in the kitchen to the cold of refrigerated areas. Must be able to transport oneself throughout the plantation including, but not limited to, the golf grille, the inn and other community areas. Must have a valid state driver’s license. ENVIRONMENTAL REQUIREMENTS: Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays. Must be able to remain focused and work effectively, efficiently and cheerfully under such circumstances. Must be able to work effectively and cheerfully in an environment which may be stressful due to adversarial situations resulting from the proper performance of duties. Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks. May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting. EDUCATION AND EXPERIENCE: High school graduate or equivalent. Graduate of an accredited culinary institution preferred. Minimum 3 years experience as a pastry chef. Must have knowledge of all commercial kitchen equipment and tools. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job when circumstances change (e.g., emergencies, rush jobs, changes in personnel, workload, technological developments, etc.). #J-18808-Ljbffr

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