Another Top Resort & Club Pastry Chef Opportunity conducted by DZA, a strategic alliance of DMA
The Gasparilla Inn & Club is a classic “old Florida” resort located on Gasparilla Island on the Gulf of Mexico. An Historic Hotel of America Landmark Inn serving discerning guests since 1913, the resort offers 142 luxurious accommodations and a host of fun and appealing activities for families, couples, and groups that enjoy. The historic Inn has always greeted guests with warm hospitality, a tranquil atmosphere, and a picturesque setting. Guests are offered a host of spectacular resort amenities and activities while basking in the Florida sun and enjoying the Inn’s “old-Florida” charm. Named The #1 Resort in Florida by Travel + Leisure Magazine.
ISLAND LIFESTYLE: As much as you’ll enjoy the resort amenities, no visit is complete without excursions around Gasparilla Island. Breeze around by bike or golf cart to see lighthouses and historic downtown Boca Grande. For a change of perspective take in the island from the surrounding waters by kayak or private charter cruise.
Mission Statement: “The Gasparilla Inn & Club provides its guests and members with a personal, luxurious and world class experience. The foundation of each aspect of our operation is to offer gracious and genuine “Old Florida” hospitality with all of the amenities of a world class resort. An experience at The Gasparilla Inn & Club is as unique, memorable and enduring as the resort itself.”
Position Specific: The role of the Executive Pastry Chef is to set the standard for pastry/baking staff, to maintain high quality and consistent member guest services. He/she needs to have a passion for the profession and industry knowledge of best practices. The successful candidate will be a motivator committed to professionalism and staff development through hands-on training, coaching, and counseling.
The ideal candidate is a creative, genuine craftsperson who sincerely understands the need for everything to be the best possible, that a simple fresh roll is equally as important as a Wedding Cake. He/she should have a complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.
Required Focus:
- Organization of the department – The Executive Chef is expected to evaluate and improve the complete pastry and baking department. Should be aware of culinary trends and the guests’ historical preferences in dining.
- Further the Skills of Pastry Sous Chefs – The Executive Chef will understand the depth of skill and knowledge among the current culinary team. He/she will cross train, mentor, and develop them into even a higher performing team.
- Create New and Interesting Items for all Outlets – Evaluate menus and develop the culinary program with evolving menu programming that piques member interest in à la carte dining for each outlet and ensure items are costed out correctly.
- Create and Encourage a Learning Focused Environment – Inspire the team and help build a strong culinary culture driven to excellence and serve as coach and mentor and lead by example. Assist with final stages of recruiting, onboarding, training, etc.
Candidate Qualifications:
- The position requires an engaged leader who will work as part of an eager management team, which is looking to push The Inn as well as ourselves. Complacency is our worst enemy.
- The selected individual must have multi-outlet pastry program management experience.
- The Executive Pastry Chef evaluates job performance of pastry staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair manner.
- The Executive Pastry Chef will understand the cost of individual goods and Inventory taking.
- The Executive Pastry Chef attends meetings to understand the needs of the department, guests, and members.
- The selected individual will provide guests with a creative dining experience and less traditional club fare.
- The Executive Chef will engage with the guests when they need assistance about parameters for a Wedding or other specialty cake.
- The Executive Pastry Chef is creative and has a high command of the operations and an even temperament during the most stressful times.
Additional Information:
- The sales mix is 65% A La Carte and 35% banquet.
- There are 56 culinary staff and 11 stewards.
- There are six (6) Sous Chefs, Pastry Chef, Banquet Chef, and a Purchasing Manager. Pastry Kitchen: Pastry Jr. Sous and 4 H2Bs.
- The Inn supports (5) Kitchens that management rates condition as a 5 out of 5.
- The Club operates (9) nine months annually and is closed Mid July to Early October.
- The Executive Pastry Chef reports to the Executive Chef and works closely with the Catering Dept., Food & Beverage Management, and the Concierge Staff (Amenities).
Dining: (Five Dining Outlets)
The Main Dining Room – Formal w/200 seats, serving breakfast and dinner seven days per week in season.
The Beach Club – Casual w/210 seats, serving lunch seven days per week in season.
The Pink Elephant – Casual w/200 seats, serving lunch and dinner seven days per week year-round.
The Outlet – Casual w/80 seats, serving breakfast and lunch seven days per week year-round.
The Bakery – Casual w/20 seats, serving breakfast and lunch seven days per week year-round.
Private Parties – There are seven (7) Private Rooms seating from 2 to 200 guests. The largest sit down the club can accommodate is 450.
Guest Rooms – The Inn has 142 guest rooms with Room Service availability.
A compensation package that will include a generous base salary and discretionary performance bonus. Benefits include medical insurance, dental insurance, 401K, Paid Time Off, and ACF Dues and Conference. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged). Click Here to upload your information:
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
Contact Denise Zanchelli directly at denise@meyersassociates.com
