Pastry Line Cook

PASTRY COOK

Join The Chanler team as a full-time Pastry Cook and help create the perfect finale to every guest’s dining experience. As a member of our culinary team, you will contribute to an exceptional après-dinner experience through thoughtful preparation, precise execution, and beautifully presented pastries and desserts.

The ideal candidate is passionate about pastry and hospitality, eager to learn and grow, and committed to excellence. You bring a strong work ethic, attention to detail, discipline, consistency, and a genuine desire to contribute to a high-performing culinary team.

THE HOUSE

As a prestigious Two Michelin Key and double Forbes Five-Star property, The Chanler is renowned for its impeccable service, chic European dining, and warm, welcoming hospitality. We pride ourselves on creating a refined yet approachable atmosphere where guests can experience a unique blend of history, luxury, and authenticity.

Our culinary team plays an integral role in bringing this experience to life. Join us and become part of a legacy that continues to inspire and attract guests from around the world.

PRIMARY RESPONSIBILITIES

Including, but not limited to:

• Reports directly to the Sous Chef and Executive Chef and supports the culinary team in delivering genuine hospitality and memorable dining experiences.
• Prepares and executes pastry, dessert, and related menu items according to established recipes, presentation standards, and culinary guidelines.
• Completes daily pastry preparations with precision, consistency, and attention to detail.
• Maintains a clean, organized, and sanitary workstation and kitchen environment at all times.
• Produces a consistent, high-quality product while maintaining established standards for flavor, texture, presentation, and portioning.
• Demonstrates initiative and takes appropriate corrective action when products or procedures do not meet established standards.
• Maintains appropriate par levels and communicates shortages or production needs to culinary leadership.
• Ensures proper handling, labeling, dating, storage, and rotation of all ingredients according to established standards and FIFO procedures.
• Assists with receiving and properly storing deliveries while maintaining organization and product quality.
• Communicates effectively with the Sous Chef, Executive Chef, and culinary team regarding production needs, inventory, and any issues affecting service.
• Assists with the preparation and execution of dishes and desserts across assigned stations as needed.
• Follows all food safety, sanitation, and workplace safety procedures in accordance with Newport County Health Codes and HACCP guidelines.
• Maintains a sense of urgency and prioritizes tasks effectively during busy periods and service.
• Demonstrates a continuous desire to learn, develop technical skills, and grow within the culinary profession.
• Maintains a “Guest First” mindset and understands that every preparation contributes to the overall guest experience.
• Works effectively both independently and as part of a collaborative, team-oriented kitchen.
• Demonstrates professionalism, reliability, accountability, and a commitment to following through on responsibilities.
• Performs additional duties and supports other culinary operations as assigned.

Full list of responsibilities available upon request.

REQUIREMENTS

• 2 years of pastry experience, preferably in a luxury hotel, resort, fine-dining restaurant, or other guest-focused culinary environment.
• A genuine passion for pastry and a strong desire to learn, develop, and advance culinary skills.
• Strong attention to detail and a commitment to consistency and quality.
• Ability to work efficiently and calmly under pressure in a fast-paced, high-volume environment.
• Strong organizational, communication, and problem-solving skills.
• Ability to work effectively both independently and as part of a team.
• Strong work ethic, reliability, discipline, and a professional approach to the workplace.
• Commitment to maintaining high standards of cleanliness, food safety, and sanitation.
• Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds independently.
• Ability to perform the physical demands of the position, including prolonged standing and walking, as well as reaching, grasping, bending, twisting, stooping, climbing, and repetitive motions.
• Ability to communicate effectively and maintain the visual and auditory awareness necessary to safely perform job duties.

WHAT WE OFFER

• Competitive wages
• 401(k) plan
• Paid vacation
• Medical, dental, vision, and life insurance
• Seasonal staff meals
• Free parking
• Uniforms provided
• Opportunities for career advancement and professional growth
• Employee referral bonus