Bistro - Pastry Demi Chef

Job Summary

The pay rate for this position starts at $22.50/hr. The Pastry Demi Chef reports to the Pastry Sous Chef or the Executive Chef. This position will assist with production, supervision, quality control and profitability of the baking and pastry kitchens and staff at their assigned location. This position requires good leadership skills and will supervise staff members in the absence of the Executive Chef or Sous Chef as well as have a good working knowledge of all areas of the kitchen.

The Pastry Demi Chef is responsible for assisting, as needed, with management of day to day operations of the culinary department. This position will also work with baking.

• Assist with the management and proper operation of the kitchen.
• Assist in performance management, development, hiring and training of staff.
• Schedule staff in accordance with staffing guides, budget, and forecasts.
• Maintain a clean and well organized work area.
• Participate in ensuring all equipment is properly cleaned, maintained and in working order.
• Requisition necessary products and supplies.
• Perform inventory of perishable goods, non‑perishable dry goods and capital goods.
• Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage; ensure reusable items are returned to stock.
• Maintain a clean working environment where sanitation, health and safety standards are never compromised and in compliance.
• Assist Pastry Chef with providing creative and innovative desserts and pastries.
• Accountable for proper rotation, storage and dating of all food items.
• Ensures all items are properly prepared, garnished, and consistently presented to quality standards.
• Possess the ability to write and follow daily checklist consistently.
• Communicates effectively with fellow co‑workers and supervisors within area of responsibility.
• Conducts one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore.
• Attends internal/external events, functions, committee meetings, etc. as assigned.

• High school diploma. Additional training and/or industry certifications are strongly preferred. Two/four‑year culinary degree preferred.
• At least three (3) years of related baking/pastry experience in a full‑service restaurant, preferably in a fine dining/upscale setting. Equivalent combination of education/experience may be considered. Ideal candidate will have had similar experience in hotel/resort setting.
• Demonstrated commitment to delivering world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.
• Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn Biltmore systems and protocols.
• Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication and cooking methods.
• Solid planning/organizational skills; can multi‑task and prioritize work, adapt, and has keen attention to detail with focus on service and quality.
• Excellent interpersonal and written/verbal communication skills.

• Requires moderate physical activity, handling of average‑weight objects up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• The employee may work in an office, restaurant, or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g., heat, cold, and/or humidity).