Company description

Our culinary program at Greyfield Inn is rooted in Southern tradition while being intangibly linked to coastal heritage. Our menus are influenced by the seasons and what is available in our on-site garden. During peak season, our organic culinary garden produces the majority of our products and we choose to source humanely raised proteins. We strive to create a memorable culinary experience, respectful of the island’s culinary traditions and embedded in modern techniques.

Job description

Our pastry chef at Greyfield is a huge part of our small culinary program. Working directly under our executive chef, they are responsible for special order cakes, daily guest cookies, seasonal scones, bread for breakfasts, lunches and dinners, and implementing desserts within our executive chef's seasonal menus.

This role is not just limited to pastry, breads, confections. We have a small kitchen and the pastry chef will be required to work the line at breakfast a couple days a week, pick up prep work as needed, as well as make staff meals. All of our guest meals are set and take allergies and diets into account, our maximum guest occupancy is 32.

This role is great for trained pastry chefs who like some room for creativity, can be flexible, reliable, and a team player, who can be happy living on a beautiful remote island with your coworkers.

Requirements

Candidates must have at least 2 years of experience as a pastry chef
Working knowledge of seasonal ingredients
Ability to demonstrate quick thinking and adaptability
Exceptional communication skills
Strong knife skills
Positive attitude
1 year minimum commitment

Compensation Details

The Inn provides employees with competitive pay (based on experience). Health care, housing, and annual vacation is provided to full-time employees.

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

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Deadline

no deadline