Stanford Sierra Camp is seeking a creative and talented Pastry Chef
Fallen Leaf Lake
- South Lake Tahoe, California
- Previous experience required
- Start Date:
- Job starts in about 1 month (Apr 02, 2018)
Stanford Sierra Camp at Fallen Leaf Lake, CA is seeking a full-time seasonal Pastry Chef. This position runs from early April to mid-November annually. The full benefits package is described below which includes year-round health insurance even though it is a seasonal position. Seasonal working doesn't get better than this!
Stanford Sierra Camp is a full-service conference center/alumni family camp located near the entrance of Desolation Wilderness at Fallen Leaf Lake in South Lake Tahoe, CA. Stanford Sierra Camp is owned and operated by the Stanford Alumni Association-Sierra Programs, L.L.C. The property can house up to 300 guests and 75 staff, and offers a full range of recreational activities, meeting facilities, and food services. General information on the Stanford Alumni Association Sierra-Programs is available at www.stanfordsierra.org or www.stanfordsierra.com.
POSITION SUMMARY: Responsible for all bakery activities of the Stanford Sierra Camp kitchen. Participates in all stages of preparation of baked items for all meals. Provides guidance and direction to other kitchen staff. Responsible for safe and correct use of bakery equipment; maintains adequate inventory of bakery supplies and ingredients. Reports to the Food & Beverage Director/Executive Chef.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Use standardized recipes and techniques, requiring complex culinary preparation techniques.
- Ensures proper and timely preparation, scaling recipes to produce specific quantities as ordered on production sheets.
- Ensures all ingredients are handled, served, and stored according to established sanitation guidelines and appropriate temperatures.
- Responsible for the aesthetic appearance and presentation of final product and culinary displays.
- Maintains consistent quality through control of standard cooking procedures.
- Ensures proper labeling, storage, rotation, and organization of products and ingredients.
- Monitors storage areas to ensure proper temperature and humidity levels.
- Sanitizes all kitchen equipment and work areas, including storeroom and coolers.
- Participates in menu writing and researches new recipes.
- Provides oversight, guidance and direction to other kitchen staff, including seasonal staff, in baking activities and the safe and correct use of bakery and other kitchen equipment.
- Prepares and bakes an assortment of baked goods and desserts for breakfast, lunch and dinner.
- Requires high volume production and ensures additional prep is made to cover the full week.
- Other related kitchen duties as assigned.
QUALIFICATIONS: Baking and/or Pastry degree or certificate desired. Experience in baking and pastry preparation and planning, preferably with 1-2 years of baking and pastry experience in a resort or tourist-related industry. Working knowledge of standard culinary procedures and strong general cooking skills. Strong organizational skills and the ability to prioritize evolving problems and tasks. Ability to work cooperatively with staff to provide excellent customer service and maintain effective working relationships with vendors and contractors. Must be able to work independently with minimum supervision, sometimes under pressure of tight deadlines and high volume production. Familiarity with alumni programs or Stanford Sierra Programs is helpful, but not required.
PHYSICAL DEMANDS: Frequently lift and carry up to 60#’s of supplies, equipment, and materials. Manual dexterity and physical strength sufficient to operate and use standard culinary machinery and utensils. Extended periods of standing, occasional bending, stooping, and kneeling.
SALARY: Non-exempt hourly position with excellent benefits which include paid time off (vacation, sick, & holiday pay), a 10% 401k employer contribution after a 1 year waiting period, employer paid medical, dental, vision, life insurance and long-term disability for the employee only. Additional spouse/dependent coverage can be elected at the employee's expense. Meals provided on-site. Additional fringe benefits include offering of a flexible spending account and an annual training allowance. During the off season, December – March, health insurance benefits are still carried and paid for by the employer with the contingency you will be returning the next year for all 3 seasons (April-November) and have been asked to come back.