Description and Qualifications

The AM Pastry Sous Chef is responsible for leading and assisting the overall Main House pastry, bakeshop and dessert needs that is conceptually directed by the Executive Chef to result in exceptional guest experiences.

The AM Pastry Sous Chef is responsible for positive morale, team growth and development and a strong company culture to meet and exceed expectations.

The ideal candidate will be able to consistently demonstrate strong emotional maturity, reliability, commitment and attention to detail.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Cleanliness and organization of the bakeshop
• Writing pastry staff schedule for appropriate shifts for approval from the Chef
• Communication of all pastry-specific supplies and equipment needs and ordering as necessary via standard vendor ordering systems and/or purchase order forms
• Proper rotation and monitoring of raw and finished products
• Creating and maintaining dessert production rotation for seasonal a la carte lunch services
• Appropriate wrapping and storage of all pastry products
• Finish/sending of MH lunch desserts daily
• Prep all components of MH desserts
• Assist with cake requests as needed
• Forecasting production needs based on hotel occupancy including special events and holiday programming
• Aid in recipe/ menu development and writing proper recipes that are stored on the network for employee access for consistency
• Help with receiving when applicable and needed
• Special requests/ dietary desserts for MH breakfast and lunch
• Individual and bi-annual leadership and menu conceptual goals as set forth by the Executive Chef of the Main House

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

EDUCATION and EXPERIENCE

• Culinary Education preferred and a minimum of 5 years experience in restaurant, pastry and leadership experience
• High school diploma or equivalent

LANGUAGE SKILLS

• Must be able to compose effective recipes
• Must be able to communicate effectively with guests, managers, and team members

MATHEMATICAL SKILLS

• Must be able to convert recipes into larger and smaller batches as needed
• Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Requires heavy lifting of up to 50 lbs.
• Must be able to be on feet for the duration of the shift
• Requires constant bending, stooping and reaching
• Must be able to operate a company vehicle or golf cart safely

WORK ENVIRONMENT

• Fully equipped bakeshop staffed by as many as 4 people at one time
• Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product
• 4,200 acres of Blackberry Farm property

About Blackberry

Blackberry Farm and Blackberry Mountain are joined together with our core belief that our teams are at the heart of all we do. At Blackberry, we see ourselves as family, focused on our 18 foundations uniting us in our mission to support Legendary Hospitality, Memorable Experiences, and Generational Sustainability.

Blackberry Farm provides a world class hospitality experience for our guests. Our attention to every detail, impeccable service, unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world.

• James Beard Award Winner—Best Wine Program
• James Beard Award Winner—Outstanding Service
• Travel & Leisure Magazine--#1 Resort in North America
• Andrew Harper--#1 Food and Wine Resort
• Travel & Leisure Magazine--#1 Service in North America
• 4,200 Acre Working Farm setting the standard for Farm to Table Cuisine

Blackberry Farm is an equal opportunity employer.