UNKNOWN

FEED

Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor CIA policies. The Culinary Institute of America, Hyde Park, NY, the world's premier culinary college is looking for Baking and Pastry Faculty member that is responsible for teaching students in their particular course(s) in a professional manner.

YEAR

The anticipated hiring range for this position is $75,000 to $80,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.POSITION SUMMARYThe Culinary Institute of America, Hyde Park, NY, the world's premier culinary college is looking for Baking and Pastry Faculty member that is responsible for teaching students in their particular course(s) in a professional manner. The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing the intellectual property of the CIA. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor CIA policies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute.ESSENTIAL RESPONSIBILITIES<ul><li>Prepare and execute upon daily lesson plans for classes and teach classes, in a manner consistent with the philosophy, policies, and guidelines of the CIA.</li><li>Continually participate in the assessment process of the student's educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.</li><li>Work individually with students who require extra help, have questions about course information, want career guidance, or who need assistance in their studies.</li><li>Provide regular and useful feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; and file course grades promptly.</li><li>Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.</li><li>Conduct instruction and any food preparation in a quality manner within budgetary limits.</li><li>Teach courses as assigned and follow the schedule provided for that course.</li><li>Supervise students in preparing quality food within Institute guidelines.</li><li>Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's professionalism, uniform, and hygiene policy, and other academic policies.</li><li>Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, and/or classrooms.</li><li>Remain current with developments in the foodservice and hospitality industries; plan annual professional development; and strive to accomplish the goals set out in the formal annual plan.</li><li>Contribute to the growth of the CIA by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.</li><li>Any and all other duties as assigned.</li></ul>REQUIRED QUALIFICATIONSEducation:<ul><li>Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines.</li></ul>Experience:<ul><li>A minimum of eight (8) years' experience which includes managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.</li><li>Fine dining, Baking/Pastry production and prior training experience is required.</li></ul>PREFERRED QUALIFICATIONS<ul><li>Previous instructional experience preferred, with a strong preference given to a record of academic experience and scholarship.</li><li>Bachelor's degree or higher.</li><li>Advanced professional certification such as CEPC, CMPC, CMB, or ProChef.</li><li>Certified Hospitality Educator (CHE).</li><li>ServSafe certification.</li></ul>REQUIRED SKILLS<ul><li>High skill level in Baking and Pastry Arts, management, food costing, and sanitary practices.</li><li>Strong written and oral communication skills, including the ability to break complex concepts down to an appropriate level for students.</li><li>Ability to identify learning outcomes, and execute plans to achieve those objectives with students.</li><li>Strong teamwork, organizational and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.</li><li>Ability to stay abreast of industry trends and breakthroughs, and incorporate into curriculum.</li><li>Skilled in the use of Microsoft Office applications, including e-mail software, Excel, Word, and PowerPoint. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems.</li></ul>WORKING CONDITIONS<ul><li>Must have the ability to lift fifty (50) pounds on a frequent basis.</li><li>Must be able to stand for extended periods of time in a typical kitchen environment.</li><li>Must be able to perform hands on demonstrations of baking and pastry techniques and correct use of equipment.</li><li>Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.</li></ul>Resume and Cover Letter must be submitted with application.Applicants may be asked to provide a portfolio.

Culinary Institute of America

Baking & Pastry Chef Instructor

Bakery Department

Budgeting

Career Counseling

Communication Skills

Cook Dishes

Educational Technology

Email Software

Food Safety

Food Services

Hospitality and Tourism

Industry-Specific Software

Industry/Trade Analysis

Intellectual Property Development

Interpersonal Skills

Lesson Plans

Microsoft Excel

Microsoft Office

Microsoft PowerPoint

Microsoft Word

Multitasking

Organizational Skills

Philosophy

Presentation/Verbal Skills

Product Demonstration

Purchase Orders

Sanitation

Scholarship

ServSafe Certification

Set Goals

Team Player

Time Management

Training/Teaching

Training/Teaching Curriculum

Training/Teaching Materials

Writing Skills

PART_TIME

As a Pastry Cook for Mirbeau, you'll prepare fresh, seasonal pastry items with purpose, flavor and balance- contributing to a menu that is committed to thoughtful ingredients, exciting presentation, and elevated guest experiences. Communication & CollaborationMaintain open and effective communication with the Chef de Cuisine, Sous Chef, Pastry Chef regarding menu changes, updates or shortages, prep needs, or service issues.

HOUR

At Mirbeau, we’ve spent more than 25 years delivering award-winning hospitality rooted in wellness, care and excellence. As a Forbes-rated, family-owned company, we’re committed to creating a workplace where our people feel supported, respected and empowered to grow. That’s why health, balance and well-being are core values in everything we do.As a Pastry Cook for Mirbeau, you'll prepare fresh, seasonal pastry items with purpose, flavor and balance- contributing to a menu that is committed to thoughtful ingredients, exciting presentation, and elevated guest experiences. Working alongside a professional culinary team, this role supports an environment that values collaboration and culinary excellence. Success in this position requires strong technique, composure under pressure, and a genuine passion for the art of food- always guided by culinary integrity and respect for the guest experience each dish creates.Pay rate: $21.00 to $24.00 per hour. Job Responsibilities:<ul><li style="list-style-type:none"><ul><li>Pastry Preparation & Execution<ul><li>Prepare all pastry and dessert items in accordance with Mirbeau recipes, specifications, and presentation standards</li><li>Ensure daily dessert menu items and specials are prepared, stocked, and ready for service</li><li>Follow portioning, plating, and presentation guidelines to maintain quality, consistency, and timeliness</li><li>Prepare specialty desserts for occasions such as weddings, birthdays, and catered events</li><li>Maintain full readiness of the pastry area during service, restocking and adjusting as needed, and breaking down and cleaning at the end of each shift</li></ul></li><li>Communication & Collaboration<ul><li>Maintain open and effective communication with the Chef de Cuisine, Sous Chef, Pastry Chef regarding menu changes, updates or shortages, prep needs, or service issues</li><li>Assist with ordering specialty bakery products and ensure all necessary ingredients are available for dessert preparation</li><li>Contribute to a positive kitchen environment by offering ideas and improvements, address challenges, and contribute solutions to enhance kitchen productivity and food quality</li><li>Collaborate professionally with kitchen and FOH staff to ensure seamless service</li></ul></li><li>Cleanliness & Food Safety<ul><li>Uphold the highest standards of cleanliness and sanitation in both personal appearance and work areas</li><li>Maintain a clean and organized workstation</li><li>Handle, label and store food properly and safely to prevent spoilage, waste or food safety hazards</li><li>Adhere to all food safety guidelines and kitchen procedures at all times</li><li>Practice proper hygiene and personal cleanliness at all times</li><li>Follow all allergy-related procedures, ensuring meals are safely prepared, plated and served, keeping the safety and trust of the guest in mind</li></ul></li><li>Professional Conduct<ul><li>Report to work on time, in a clean uniform with name tag, and with a professionally groomed</li><li>Uphold the standards of excellence expected in both service and appearance</li><li>Follow all instructions from the Chef de Cuisine, Sous Chef, Pastry Chef, and complete additional tasks as assigned</li></ul></li></ul></li></ul> Qualifications, Skills & Educational Requirements:<ul><li style="list-style-type:none"><ul><li>Education & Experience <ul><li>Certified, culinary-trained Pastry Chef required</li><li>Minimum of 2 years of experience in a hotel pastry department or equivalent professional setting</li><li>Solid understanding of product quality, standard operating procedures, and recipe accuracy</li><li>Prior experience working in high-volume, fast-paced kitchen environment</li></ul></li><li>Technical Skills & Knowledge<ul><li>Familiarity with professional kitchen equipment, tools and preparation methods</li><li>Able to read and follow recipes accurately and consistently</li><li>Excellent time management, multitasking and organizational skills</li><li>Strong attention to detail and commitment to quality, consistency and presentation</li><li>Basic math skills for measurements, portioning, and conversions</li></ul></li><li>Personal & Professional Attributes<ul><li>Energetic, enthusiastic, and creative with a passion for food and service</li><li>Team player with a positive attitude and a willingness to learn and grow</li><li>Friendly, approachable and professional in demeanor</li><li>Results-driven with a strong work ethic and pride in their craft</li><li>Flexible and reliable- available to work nights, weekends and holidays as needed</li><li>Focused, goal-oriented, and dependable under pressure</li><li>Ability to work efficiently with minimal supervision</li></ul></li></ul></li></ul>Employee Perks and Company Incentives:<ul><li style="list-style-type:none"><ul><li>Discounted rates for services and retail items within the spa!!</li><li>401K with company match</li><li>Medical, Dental, Vision and Life Insurance Plan</li><li>Employee Assistance Program and Resources</li><li>Paid time off for full-time AND part-time employees!!</li><li>Holiday Pay</li><li>Career advancement potential within the company</li><li>Anniversary Program!!</li><li>Work Performance Incentives</li><li>And more!!!</li></ul></li></ul>The best cuisine begins with the best behind the scenes. Come find your balance- and your future- with us.

Mirbeau of Rhinebeck LLC

Pastry Cook

Allergies

Bakery

Culinary Training

Detail Oriented

Food Quality

Life Insurance

Mathematics

Plating Processes

Quality Management

Retail

Standard Operating Procedures (SOP)

Vision Plan

Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City.

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity.Culinary ArtisanStep into the realm of culinary excellence as a key player in our kitchen brigade. Whether youre a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.ResponsibilitiesPrepare & Bake a wide range of pastries, desserts, breads, and confections according to established recipes, portion sizes, and plating standards for various outlets, including banquets, a la carte dining, and in-room dining.Monitor inventory of ingredients and par levels within the pastry departmentKeeping work areas, equipment, and storage areas clean, organized, and compliant with hotel standards and health regulations.Monitor all production areas, refrigeration units, and workstations to ensure optimal cleanliness, proper organization, effective mise en place setup, and strict adherence to first-in, first-out inventory rotationExcellent communication skills and very high attention to detail within the pastry department and culinary team.Using safe food handling procedures and maintaining a safe working environment by employing proper food-handling skills and food safety guidelinesProblem solving as issues arise during service, responsible for smooth running of serviceRequirementsPay Range: $19-$21/hour (DOE)Minimum of 1-years' experience in food service/hospitality; high-end, luxury restaurant cooking experience a plus.Culinary Certificate or Degree preferred.ServSafe Certification is desiredProfessional appearance and manner, good character to work in a fast-paced team. Positive, honest, and energetic work ethic.Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds.About Auberge CollectionAuberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations.About FriedkinFriedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.About Shinrin Yoku LLCShinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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Pastry Chef Jobs in Franklin D Roosevelt, NY

Baking & Pastry Chef Instructor Culinary Institute of America

Pastry Cook Mirbeau of Rhinebeck LLC

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