Groot Hospitality
Position Overview
Casadonna is a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and guest service. We are a diverse organization that provides the opportunity to excel in a fast‑paced dynamic environment. We are always seeking driven individuals who embrace our commitment to delivering remarkable guest experiences and contributing to company success. At Casadonna, we offer meaningful career opportunities that balance professional development with work‑life harmony, creating a rewarding path in hospitality.
Day‑to‑Day Responsibilities
Participate in and assist the Executive Chef and/or Corporate Pastry Chef with the development and research of new recipes for special events.
Assist Executive Pastry Director and Director of Culinary with day‑to‑day supervision of the pastry team, including delegating workload, hiring recommendations, coaching, and disciplinary action as needed.
Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
Work with venue leadership to take appropriate action to reduce operating costs without affecting quality of pastries or service.
Maintain a safe, hazard‑free operation, ensuring that accidents are immediately reported and accident reports completed.
Perform other job‑related duties as requested.
Additional Responsibilities
Computer literacy to include Excel, spreadsheet, and Word experience.
Ability to work both in a team and independently.
Ability to multitask and meet multiple deadlines.
Ability to work successfully in a fast‑paced environment.
Requirements
Minimum 2 years’ experience in a high‑volume kitchen.
Previous experience as a pastry cook, sous‑chef, or relevant role.
Strong knowledge of dessert and pastry techniques.
Ability to prepare mise en place for daily service and applicable closing duties.
Ability to work both fast and accurately.
Must have experience in high volume, banquets, and ordering.
Available to work during business hours, including weekends and evenings.
Flexibility to take on various shifts.
Additional duties as needed.
Working Conditions
This position will spend 100% of the time standing.
Occasional exposure to cold, heat, and moisture.
The individual must be able to transport up to 40 pounds on occasion and 25 pounds regularly.
Must be able to speak, read and understand pastry basic cooking directions.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at‑will” basis.
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Day‑to‑Day Responsibilities
Participate in and assist the Executive Chef and/or Corporate Pastry Chef with the development and research of new recipes for special events.
Assist Executive Pastry Director and Director of Culinary with day‑to‑day supervision of the pastry team, including delegating workload, hiring recommendations, coaching, and disciplinary action as needed.
Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
Work with venue leadership to take appropriate action to reduce operating costs without affecting quality of pastries or service.
Maintain a safe, hazard‑free operation, ensuring that accidents are immediately reported and accident reports completed.
Perform other job‑related duties as requested.
Additional Responsibilities
Computer literacy to include Excel, spreadsheet, and Word experience.
Ability to work both in a team and independently.
Ability to multitask and meet multiple deadlines.
Ability to work successfully in a fast‑paced environment.
Requirements
Minimum 2 years’ experience in a high‑volume kitchen.
Previous experience as a pastry cook, sous‑chef, or relevant role.
Strong knowledge of dessert and pastry techniques.
Ability to prepare mise en place for daily service and applicable closing duties.
Ability to work both fast and accurately.
Must have experience in high volume, banquets, and ordering.
Available to work during business hours, including weekends and evenings.
Flexibility to take on various shifts.
Additional duties as needed.
Working Conditions
This position will spend 100% of the time standing.
Occasional exposure to cold, heat, and moisture.
The individual must be able to transport up to 40 pounds on occasion and 25 pounds regularly.
Must be able to speak, read and understand pastry basic cooking directions.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at‑will” basis.
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