Pastry Chef

Ocean House Collection

Pastry Chef

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Inn holds the distinction of both a 5 Star rating from Forbes Travel Guide and is a proud member of Relais & Chateaux.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

The Pastry Chef will oversee pastry operations of both banquet events and all the food and beverage outlets in the Collection, including our 5-Star rated fine dining restaurant Coast. The Pastry Chef creates an innovative selection and menu and adapts these offerings to seasonal menu changes. This position is responsible for preparing or coordinating the preparation of food ordered by guests daily. In addition, this person writes, maintains, and updates all pastry menu specifications, recipes, presentation photographs, production forecasts, and ensures these tasks are being followed. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Key Relationships

Internal: This position reports to the Executive Chef and is responsible for all pastry culinary staff while maintaining excellent working relations with Kitchen Staff, Stewarding Staff, F&B Staff.

External: Has regular contact with guests, members, purveyors and other 3rd party vendors. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The ability to interact with staff at all levels.
• Is able to perform in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
• Maintain a climate that attracts, retains, and motivates top quality staff.
• Recruit, train, evaluate, supervise, support, develop, promote, and guide their direct reports.
• Attends all BEO meetings
• Responsible for communicating pertinent information to pastry team.
• Oversee pastry production flow and adjusts to adhere to control procedures for cost and quality.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Manage 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.
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Required Job Knowledge, Skills, Experience, and Education

• Minimum of 5 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort market.
• A bachelor’s degree or culinary degree is preferable.
• Experience developing and managing budgets, and hiring, training, developing, supervising, and evaluating staff performance and behavior.
• Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.
• Skilled in organizing resources and establishing priorities.
• Strong creative, strategic, analytical, organizational, and personal skills.
• Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently.
• Staff development and performance management skills.
• Information research, analysis, and evaluation skills.
• Knowledge of office management principles and procedures.Fluency in English both verbally and in writing

• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies, and procedures.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management.
• Follow directions.
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/staff information and pertinent hotel data

Physical Requirements:

See below Physical conditions description.

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job- related duties assigned by their supervisor.

All your information will be kept confidential according to EEO guidelines.

Please apply direct at Careers - Ocean House (oceanhouseri.com)