Chocolatier / Pastry Chef

Job Title:                      Chocolatier / Pastry Chef, La Mare Wine Estate

Reports to:                   The Head Chef

Line Management:      Supervision of staff within the Chocolate / Pastry Kitchens.

 

Introduction

La Mare Wine Estate and Distillery is a unique venue situated in the beautiful Jersey countryside, comprising a working estate of vineyards, orchards and beautiful grounds.  Established in 1972, La Mare has grown from a small vineyard into a busy tourism attraction, wedding and corporate venue as well as producing a range of local products.  Set in the peaceful grounds of a traditional 18th century granite farmhouse, La Mare Wine Estate is a working 25 acre domain, committed to creating the very best wines, ciders and spirits, along with hand-made preserves, fudge, chocolates and Jersey Black Butter, produced within the Genuine Jersey range.

 

The estate itself is a fascinating combination of history and tradition.  Comprising of historic buildings and beautiful gardens; extensive vineyards and orchards; function rooms, a winery, distillery and estate kitchens which produce genuine jersey produce.  The Estate offers the highest quality Weddings, Corporate Events, Tours and Tastings and produces a range of delicious products all made on the Estate.  In addition to the main Estate, the company also has two retail outlets situated in King Street, and a joint venture with Jersey Pottery at the Airport selling products from the Estate range.

 

Key Benefits – This is a unique role within a dynamic business which offers the benefit of working mainly straight shifts based on a five-day working week over a seven days rota with consecutive days off. This full-time position has peak requirements in the summer event season and more focus on chocolate and new product development in the off season. Professional training provided including off island specialist courses. Competitive salary. Four weeks holidays.

 

As a guide for year one the focus of this role should be weighted as; chocolate products 50%, patisserie 35% and events 15%.

 

1. The Role

The Chocolatier / Pastry Chef forms part of the Supervisory Management Team of the Estate and reports to the Head Chef.  This role will deliver the range and output of the chocolate and pastry kitchen for retail, events and café including driving development of new products and concept lines.

The role also involves supporting the event kitchen as required. To be able to deliver chocolate specific events.

 

The aim of the Chocolatier / Pastry Chef is to deliver the best quality pastry and chocolate products.  In the main season the role works alongside the Head Chef of the events and café and will be expected to collaborate and communicate with this role including providing sickness/absence cover along with occasional cover for special events and training to take over in case the need arises.

 

You will be the quality guardian of the La Mare chocolate and patisserie brands.

 

2. Responsibilities – Accountabilities

2.1        Supervise the chocolate, patisserie staff, including coaching and training, overseeing tasks relating to HACCP/Safe food handling procedures.

 

2.2        A hands on approach including helping to plate up pastries/desserts for the restaurant kitchen/ events as and when required.

 

2.3        Supervising cleaning rotas, product quality control, production /chocolate kitchen cost control.

 

2.4        Accurate stock control and ordering raw ingredients and finished goods according to budgets.

 

2.5        Accurate recording and reporting data to the Head Chef on weekly, monthly, quarterly and annual basis as required.

 

2.6        Effective communication with management team to meet production deadlines and targets.

 

2.7        Production of seasonal, bespoke and new product developments within the chocolate kitchen.

 

2.8        Checking all new staff are aware and work to Health & Safety, fire procedures and food hygiene standards.

 

2.9        Ensuring all work is within the policies and procedures of the Company Handbook including special attention to Health & Safety policy at all times.

 

2.10      Collaboration and communication with the Head Chef to ensure staff are skilled up to work across both areas to support the peaks and troughs in business demand.

 

2.11      Collaborating with the Head Chef to ensure the standards and procedures across both kitchens are maintained and communicated so working practices are streamlined and consistent.

 

2.12      Collaboration with the Head Chef in respect of La Mare Estates outside catering provision.

 

3. Skills – Knowledge – Experience

 

3.1        Qualifications in catering that cover: Pastry Chef, Patisserie/baking/Chocolate experience,

3.2        Proven experience in developing a quality product range that delivers customer satisfaction

3.5        Proven experience in running a small team, ordering raw product and goods.

3.6        Excellent interpersonal skills, diplomacy and the ability to supervise and motivate staff.

3.7        A creative and open-minded approach to problem solving.

3.8        Drive and energy to supervise and motivate a small team under deadlines.

3.9        A clean driving license and your own transport is required.

3.9        Excellent organisational and communication skills combined with time management are essential.

 

This job is a salary position with a normal working week of five day, occasionally six if circumstances arise at short notice and will require some weekend and evening work for events or shows during peak season.

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