About our company:
Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.
Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.
At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.
Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.
https://www.springboardhospitality.com/
Primary mission:
The Pastry Chef is responsible for the day-to-day operation of the hotel’s pastry kitchen. Oversees pastry operations to meet production, presentation, and service standards. Applies culinary techniques to pastry preparation and manages the final presentation and service of pastries. Close interaction with front of house service, restaurant GM and Manager.
SCOPE OF WORK + TEAM
- Reports to Executive Chef
- Part of the special events team and catering
RESPONSIBILITIES
- Manage and Coordinate activities of associates engaged in preparing and cooking pastries and deserts.
- Ensure raw ingredients are available and prepared for use in recipes and food preparation methods are used in the preparation, proportion, and garnishing of foods.
- You must be able to deal with all associates in a courteous and professional manner and have a strong sense of urgency and remain alert in a busy environment.