Specialty Programs

All products are House-made including charcuterie, appetizers, salad, desserts, platter presentations, bruschetta bars, etc. Supporting garde manager needs for up to 1000 guests per shift. Exposure to banquet, buffet, and à la carte service.

Breakfast and buffet service for 500-1000 using wholesome products, honing in on knife and organizational skills. Includes soups, stocks, fish butchering, vegetables, and starches. Works directly with the A.M. Sous Chef using local and specialty products.

High-quality, labor-intensive à la carte service for 200-600 dinners using all techniques, making chutneys, relishes, soups, stocks, vegetables, and starch accompaniments. Responsible for daily entrées through team concept under the direction of the P.M. Sous Chef.

Live cooking stations in the dining room responding to guests’ preferences, including sauté stations, salad stations, and carving stations.

Casual outdoor dining offering barbecued chicken, steak, ribs, burgers, and hot dogs, as well as corn on the cob, beans, fresh-baked breads, tossed salads, composed salads, homemade desserts, and more.

Preparation of House-made breakfast bakery items, and proofing and baking pre-made items.

Rolling, proofing, baking, and slicing of lunch loaves. Scaling, mixing, depositing, icing, and filling of large recipe lunch dessert items such as sponges, creams, fruit fillings, custards, and sauces. Tracking guest counts, usage and finishing of lunch dessert items (sheet cakes, pies, brownies, frozen filled cakes).

Prep Scaling of large cookie batches; piping and/or depositing of 90-quart batches.

Making large-recipe jacondes, sponges, pastry crèmes, mousses, anglaises, and sauces. Also, sweet and pie dough, rolling tart shells, rolling large and small pie shells, and flan rings.

Assist Pastry Chef with production of finished items (individual mousses, sliced cakes, etc.).

of large (3-5 gallon) recipes of fruit sauces from scratch, and cream-based sauces.

Inventory, organization of stock, and cleaning of storage areas of the patisserie. Cooler and freezer rotation: keeping track of established pars.

Assist Pastry Chef with the production of chocolate lay-ups and chocolate items for dessert décor.

Use of affector in the tempering of marble slab for use in making truffle chocolates, chocolate lay-ups, and amenities.

Assist in all aspects of daily rolls, loaves, and bread items for our full-service resort.

Assist the Pastry Chef with specialty pieces as they come up for amenities and demos (sugar, chocolate, pastillage).

Assist the Pastry Chef with filling, icing layers, etc., to facilitate finishing by the chef.