Key Responsibilities: Prepare and execute a variety of desserts, pastries, breads, and other baked goods in accordance with established recipes and standards. Create and innovate pastry menu items that showcase seasonal ingredients, local flavors, and culinary trends. Oversee all aspects of pastry production, including ingredient preparation, baking, decorating, and plating. Maintain a clean and organized pastry kitchen, ensuring compliance with sanitation and food safety regulations. Collaborate with the Executive Chef and culinary team to coordinate pastry offerings with the lodge's overall menu and theme. Train and mentor pastry assistants and kitchen staff, fostering a culture of excellence and continuous improvement. Monitor inventory levels and order supplies as needed to support pastry production and menu requirements. Adhere to budgetary guidelines and cost control measures while maximizing efficiency and minimizing waste. Qualifications and Skills: Proven experience as a Pastry Chef or Pastry Cook in a high-volume kitchen environment, preferably in a luxury lodge or restaurant. Culinary degree or equivalent qualification from a recognized culinary institution. Strong knowledge of pastry techniques, ingredients, and equipment, with a focus on quality and consistency. Creative flair and artistic talent, with the ability to conceptualize and execute visually stunning pastry creations. Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines. Passion for culinary innovation and a desire to stay updated on pastry trends and techniques. Positive attitude, team-oriented mindset, and willingness to collaborate with colleagues. Flexibility to work irregular hours, including evenings, weekends, and holidays, as required. Valid driver's license and willingness to work in remote locations. #J-18808-Ljbffr