SP - Pastry Chef

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 40 miles away from Bozeman, Belgrade, and West Yellowstone, Montana.

SUMMARY:

The Pastry Chef is responsible for upholding the standards of the Pastry Kitchen during preparation of pastry items and with interactions with members, guests and fellow associates. The ideal candidate will have a passion for pastry, a keen eye for detail, and the ability to produce high-quality desserts and baked goods. As a pastry chef, you will be responsible for developing recipes, preparing and baking pastries and ensuring consistency and excellence in the presentation and taste. 

ESSENTIAL FUNCTIONS:

• Develop and execute creative and innovative pastry and menu items
• Prepare and bake a variety of pastries, desserts, cakes and breads
• Decorate and present pastries and desserts in an aesthetically pleasing manner
• Maintain a clean work area in pastry kitchen and all other operating areas of pastry.
• Write, maintain and update all pastry menu and recipes 
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Ordering to ensure proper stock levels of ingredients needed to operate the daily production and banquet demand.
• Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
• Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
• Follow all sanitation principles and procedures.  
• Follow all club policies and procedures.  
• Other duties as may be assigned

QUALIFICATIONS:

• Culinary degree or equivalent certification from a recognized culinary school
• Prior pastry experience required
• Creative flair and artistic ability in pastry decoration and presentation
• Strong knowledge of baking techniques, ingredients and equipment
• Ability to read recipes and follow directions
• Ability to efficiently and safely handle kitchen equipment 
• Excellent communication and leadership skills
• Flexible availability to work all shifts, including weekends and holidays

PHYSICAL REQUIREMENTS:

Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom.  Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

The Pastry Chef is responsible for upholding the standards of the Pastry Kitchen during preparation of pastry items and with interactions with members, guests and fellow associates. The ideal candidate will have a passion for pastry, a keen eye for detail, and the ability to produce high-quality desserts and baked goods. As a pastry chef, you will be responsible for developing recipes, preparing and baking pastries and ensuring consistency and excellence in the presentation and taste. 

ESSENTIAL FUNCTIONS:

• Develop and execute creative and innovative pastry and menu items
• Prepare and bake a variety of pastries, desserts, cakes and breads
• Decorate and present pastries and desserts in an aesthetically pleasing manner
• Maintain a clean work area in pastry kitchen and all other operating areas of pastry.
• Write, maintain and update all pastry menu and recipes 
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Ordering to ensure proper stock levels of ingredients needed to operate the daily production and banquet demand.
• Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
• Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
• Follow all sanitation principles and procedures.  
• Follow all club policies and procedures.  
• Other duties as may be assigned

QUALIFICATIONS:

• Culinary degree or equivalent certification from a recognized culinary school
• Prior pastry experience required
• Creative flair and artistic ability in pastry decoration and presentation
• Strong knowledge of baking techniques, ingredients and equipment
• Ability to read recipes and follow directions
• Ability to efficiently and safely handle kitchen equipment 
• Excellent communication and leadership skills
• Flexible availability to work all shifts, including weekends and holidays

PHYSICAL REQUIREMENTS: 

Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom.  Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

BENEFITS:

Spanish Peaks offers great benefits including:

• Complimentary shift meals
• 401k eligibility and bi-weekly match
• Discounted Employee Housing in Big Sky or Gallatin Gateway
• Discounts to over 1000 retailers through ADP LifeMart and Expert Voice
• End of season Employee Appreciation Day 
• Daily Pay through ADP 
• Free Associate Shuttle from Big Sky Town Center to Clubhouse
• 2 Skyline Passes to Bozeman per month

 For more information about Spanish Peaks Mountain Club, visit https://spanishpeaks.com/.