Top 15 Pastry chef Jobs in Daniel Island, Sc

Pastry Sous Chef
Hotel Bennett —Charleston, SC
- Mid-level
- Hotel
- High school diploma or GED
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Pastry Cook
Emeline —Charleston, SC
- Full-time
- Organizational skills
- Entry level
- Kitchen
- Loan repayment program
- Health insurance
Executive Pastry Chef
Daniel Island Club —Charleston, SC
- Weekends as needed
- 5 years
- Team management
- Product management
AM Sous Chef
The Dewberry Charleston —Charleston, SC
- Full-time
- Mid-level
- Hotel
- Team management
- Paid parental leave
- Health insurance
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Pastry Cook
The Mills House —Charleston, SC
- Extended hours
- Background check
- Pass drug screening
- English
- Health insurance
- Dental insurance
Pastry Chef de Partie
Beemok Hospitality Holdings LLC —Charleston, SC
- Full-time
- Mid-level
- Continuous improvement
- Organizational skills
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Pastry Prep Cook
Mercantile & Mash —Charleston, SC
- $18 - $19 an hour
- Part-time
- Bakery
- 1 year
- Entry level
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10d
Pastry Chef
American Cruise Lines —Charleston, SC
- Full-time
- Pass drug screening
- Research
- Mid-level
- Dental insurance
- Vision insurance
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Morning Baker
Grill 225 —Charleston, SC
- 8 hour shift
- Background check
- Bachelor of Science
- Pass drug screening
- Health insurance
- Dental insurance
Pastry Cook
Swank Creamery —Summerville, SC
- $20 - $21 an hour
- Full-time
- Bakery
- In-person
- 2 years
- Store discount
- Paid time off
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7d
Pastry Cook
KIAWAH RESORT ASSOCIATES, L.P. —Johns Island, SC
- Full-time
- ServSafe
- Mid-level
- Military encouraged
- Free parking
- Wellness program
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Entry Level Back of House/Kitchen Position/Baking
The Harbinger Cafe & Bakery —Charleston, SC
- $15 - $17 an hour
- 8 hour shift
- Bakery
- Quick service & fast food restaurant
- In-person
- Paid training
- Health insurance
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Pastry Cook
Hotel Bennett —Charleston, SC
- 8 hour shift
- Basic math
- English
- Hotel
Quick Apply

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Pastry Sous Chef
Hotel Bennett —Charleston, SC
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. High school or equivalent education required.
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Executive Pastry Chef
Daniel Island Club —Charleston, SC
Minimum of five (5) years’ experience in a commercial pastry kitchen with a minimum of one (1) year in a management role.

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Lead Baker / Senior Pastry Chef (3+ yrs Exp Req)
Enchantea —Columbus, OH
Supervise, train, and develop junior bakers and prep staff. Strong technical foundation across bakery and dessert production.
$24 - $33 an hour
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12d
Adjunct – Hospitality
Columbus State Community College —Columbus, OH
Creates a positive classroom atmosphere that encourages active and collaborative learning, student effort, academic challenge, student and faculty interaction,…
$55.88 per contact hour

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Pastry Sous Chef

Hotel Bennett -
Charleston, SC

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Job Details

Qualifications

Industrial food slicers
Kitchen health and safety standards
Food mixers
Kitchen knives
Cutting
High school diploma or GED
Food safety sanitizing procedures
Decorating baked goods
Food preparation equipment operation

Full Job Description

POSITION OBJECTIVE

To produce and manage the production of cakes, pastries, garnishes, ice creams and baked items for our restaurant’s, King’s Club, La Pâtisserie, afternoon Tea, banquet, and offsite catering use.

ESSENTIAL JOB FUNCTIONS

Effectively run and manage the pastry shop when the Pastry Chef is absent.
Train staff on the Hotel Bennett company policies.
Train staff on the pastry department standard operating procedures (SOP) to properly set up, prep for, and run each pastry station.
Attend training meetings and update staff on new and changing SOPs and policies.
Organize staff prep lists to ensure that all BEO and REO orders are completed correctly and on time.
Prepare and create wedding and specialty cakes base on establish menus and recipes for in house events and off site catering.
Prep and prepare pastry items for buffet, banquet and restaurant use according to standard recipes.
Visually inspect appearance of baked food for proper color combination and overall presentation to maintain appeal.
Place food orders and maintain pars set by the Executive pastry chef.
Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
Ensure and maintain proper cleaning and organization of all pastry equipment and areas, including storage areas, prep areas, plating stations, refrigerators, and freezers.

- In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel/resort:
  - Properly rotate food products in order to keep spoilage and waste to a minimum.
  - Ensure that all equipment in work area is properly cleaned.
  - Perform other duties as required, i.e., special orders/buffet presentations and cross- training.

EDUCATION/EXPERIENCE

High school or equivalent education required.
Minimum of two years of pastry cook 1 and/or pastry sous chef experience required.
Associates degree in baking and pastry arts is highly preferred.

REQUIREMENTS

Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
Must be able to change activity frequently and cope with interruptions.
The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 50 pounds.
The employee must be able to see differences in widths and length of lines such as those on graphs.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS

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.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 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.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

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pastry chef jobs in daniel island, sc

Pastry Sous Chef

Pastry Cook

Executive Pastry Chef

AM Sous Chef

Pastry Cook

Pastry Chef de Partie

Pastry Prep Cook

Pastry Chef

Morning Baker

Pastry Cook

Pastry Cook

Entry Level Back of House/Kitchen Position/Baking

Pastry Cook

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POSITION OBJECTIVE

ESSENTIAL JOB FUNCTIONS

EDUCATION/EXPERIENCE

REQUIREMENTS

PHYSICAL DEMANDS

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