Pastry Chef

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure.

This is not simply our job, it’s our passion.

The Pastry Chef’s responsibilities include preparing and presenting high-quality pastries, developing new dessert recipes, maintaining inventory and ingredient quality, and ensuring compliance with food safety regulations. The Pastry Chef will report to the Executive Chef and will work closely with kitchen colleagues to ensure the smooth operation of the pastry section and deliver exceptional customer satisfaction.

Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control

Ensure that production is correctly executed and that products comply with the technical sheets

Collaborate with restaurant managers and culinary team to plan and develop recipes, menu considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu pricing

Ensure the quality levels within the Pastry department are up to standards and services

Maintain the budgeted target cost while providing costing of new menu items

Monitor stock level to reduce wastage

Responsible for leading, developing and mentoring a team of bakers to ensure a positive work environment

Provide rigorous management: controlling raw material stocks, especially in terms of their cost

As the person responsible for all kitchen produce, to coordinate the distribution of tasks amongst their teams ensuring that the work progresses as it should within the time available

Prepare all the menus in coordination with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times

Meets with customers after each service to get feedback and establish relationships

Reports to Executive Chef and Executive Sous Chef and communicates for daily planning VIPS, and special menu of the day

Maintain GSQ score and food cost

Implement the consistent delivery of superior customer service through the Customer Service Program

Ensure that the department creates a professional impression to customers and colleagues

Review and act upon customer feedback relevant to your areas of responsibility. This includes customer complaints and compliments.

Manage through seasons of high and low occupancy related to staffing

Oversight of hotel amenities, all pastry and bakery functions

Always seeks market demand to establish new menu

Liaise with savory chef team for daily needs/issues

Take on additional tasks provided by the Executive Chef and Executive Sous Chef

Perform additional duties as assigned by the Executive Sous Chef or Executive Chef, or other members of the Management team

• Professional qualification in the Culinary field
• Minimum of 2 years of…