Sifter For Baking Jobs in Usa

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary School graduate preferred
• 1-2 year(s) of experience in a commercial kitchen preferred
• ServSafe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Cook food to order
• Work and maintain sauté, grill, and roasting stations
• Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
• Set up, work, and breakdown station
• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Submit production needs for following day by shift end
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 1 year of food preparation experience preferred
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Excellent time management skills
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependant Ski Passes
• Other company perks
  
  

Help Deliver the Kalahari Experience

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality.

But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued.

Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa.

Kalahari Resorts & Conventions is making waves in the Mid-Atlantic with our newest location in Spotsylvania, Virginia, expected to open late 2026. Our fifth resort will feature over 175,000 square feet of indoor waterpark fun, 900 family-friendly suites, and a massive convention center.

Chef De Cuisine

At our newest resort destination in Virginia, we’re not just opening a property—we’re creating an experience. We’re seeking a dynamic, hands-on Chef de Cuisine to play a key leadership role in launching and elevating our culinary program from day one. This is a rare opportunity to help shape the culture, standards, and guest experience of a brand-new resort.

As a leader in a new opening environment, the Chef de Cuisine will be instrumental in hiring, training, menu execution, and establishing best practices that set the tone for long-term success. This role leads with love by fostering a culture of respect, care, and accountability—developing people as passionately as menus, supporting team members through mentorship and feedback, and creating an environment where pride, collaboration, and excellence can thrive.

A full list of our concepts, each needing a Chef de Cuisine, include:

• Double Cut Steak House – Our signature steakhouse serving bold flavors.
• B-LUX Grill & Bar – Deliciously unique burgers and shakes handcrafted from scratch.
• Sortino’s Italian Kitchen – A modern elevated Italian restaurant and bar.
• Cinco Niños - A friendly Mexican outlet and tequila bar featuring sizzle and classic flavors

These positions are scheduled to begin in mid-August.

We’re taking our time to find the right chef—a visionary who leads with both creativity and humility. This process will include discovery calls, casual conversations, and in-person interviews as we get closer to launch.

Key Responsibilities

• Execute a menu that has been designed for you, from Kalahari corporate.
• Overseeing kitchen operations and ensuring cleanliness, consistency, and efficiency.
• Leading, training, and mentoring culinary staff, from prep cooks to sous chefs.
• Managing food costs, inventory, and vendor relationships.
• Executing memorable tableside presentations like Prime Rib Carving and Baked Alaska.
• Collaborating with leadership to ensure a seamless front-and-back-of-house experience.

What We’re Looking For

• At least 5 years of culinary leadership experience, preferably in a fine dining, steakhouse, or supper club environment.
• Passion for both traditional Midwestern flavors and modern culinary techniques.
• Ability to work flexible shifts, including nights, weekends, and holidays.
• Experience in cost control, purchasing, and kitchen labor management.
• Strong communication and leadership skills, and a genuine joy for creating exceptional guest experiences.

A Sampling of Our Benefits

Our team enjoys a comprehensive benefits package, including:

• Career growth opportunities with promotion from within
• 401(k) matching, paid time off, and holiday compensation
• Health, dental, and vision coverage for full-time associates
• Employee appreciation events, discounts, and perks at all resorts
• Education assistance programs to help advance your career

Be Part of Something Extraordinary

At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park.

Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact.

| Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA |

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

• Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
• Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
• Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
• Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
• Fill out checkout lists in absence of supervisor
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 3 years of food preparation experience required
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Ember Management Group is seeking a talented and visionary Executive Pastry Chef to lead the pastry program for Buccan, Imoto in Coral Gables. This is a hands-on, leadership role ideal for a pastry professional with a passion for craft, creativity, and consistency.

The Executive Pastry Chef will be responsible for the full development and execution of all house made desserts across the Miami location. All pastry items are produced entirely in-house, with some selections featured across multiple concepts and others tailored specifically to each outlet. This position offers creative freedom to build a dynamic, seasonally driven pastry program that supports and enhances the culinary identity of each restaurant.

About Us

Ember Management Group is the team behind some of Palm Beach County’s most beloved dining destinations:

• Buccan – A critically acclaimed, chef-driven bistro offering refined, globally inspired small plates and wood-fired cuisine in a sophisticated yet approachable setting
• Imoto – An intimate, upscale Asian-inspired restaurant showcasing precision-driven sushi and bold, contemporary flavors rooted in Japanese and Southeast Asian cuisine
• The Sandwich Shop at Buccan – A chef-driven, quality-first concept offering thoughtfully crafted sandwiches made entirely in-house, featuring fresh-baked bread and. premium ingredients prepared daily with the same care found in a fine dining kitchen
• Grato – a warm and inviting neighborhood Italian restaurant featuring house made pastas, wood-fired pizzas, and elevated interpretations of classic Italian dishes

We believe in a culture that puts people first—both our team and our guests—and we place a high priority on quality of products, quality of service, and authentic hospitality.

Responsibilities

• Lead the pastry program for Buccan and Imoto, producing high-quality, from-scratch items across all brands
• Develop and execute seasonally inspired dessert menus with distinct identities for each concept, while maintaining consistency on shared offerings
• Oversee and maintain the in-house production program, ensuring product quality, creativity, and consistency
• Manage, train, and lead the pastry team with a focus on mentorship, organization, and excellence
• Collaborate with Executive Chefs and concept leaders to align pastry offerings with each brand’s culinary vision
• Maintain strict standards for cleanliness, food safety, and efficient production
• Support additional BOH and special event functions as needed
• Create well documented recipes and maintain pastry recipe portfolio

Qualifications

• 3–5 years of experience as a Pastry Chef or Pastry Sous Chef in a high-volume, quality-focused kitchen
• Strong background in plated desserts and modern pastry techniques
• Demonstrated creativity, attention to detail, and passion for seasonal, ingredient-driven cuisine
• Proven ability to lead, inspire, and manage a pastry team in a collaborative environment
• Ability to manage production across multiple concepts with varying menu styles
• Flexible schedule with availability on nights, weekends, and holidays as required

Why Join Buccan Coral Gables?

• Join the opening team of one of South Florida’s most anticipated restaurants, led by a James Beard-nominated chef.
• Take creative ownership of the pastry program across multiple distinct concepts.
• Work in a scratch kitchen where quality, seasonality, and innovation are top priorities.
• Collaborate with a driven and supportive culinary leadership team that values technique, consistency, and mentorship.
• Build your career within a restaurant group known for excellence, integrity, and long-term growth opportunities.

Benefits

• Competitive salary
• Health insurance plan
• Employee discounts
• Intercompany F&B allowance
• Paid time off
• Training & development
• Opportunity for advancement

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary school graduate preferred
• One to two years of experience in a commercial kitchen preferred
• Serv Safe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication skills in English - Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Salary Range:$45,000.00 To $55,000.00 Annually

Want to be a DIFFERENCE MAKER? Join our team and BUILD BRIGHTER FUTURES.

ABOUT OAKLAND FAMILY SERVICES

Oakland Family Services is a private, non-profit service organization serving our community and building brighter futures for more than 100 years. We proudly offer a continuum of prevention, education and treatment services that span the human life cycle.

OUR MISSION: Providing individuals and families the opportunity to build brighter futures.

OUR VISION: Communities of thriving individuals and families.

Between our strong commitment to our mission and a workplace culture that puts our staff first, we enrich the lives of those we serve, strengthen families, and build brighter futures for those we serve and those we employ.

WHAT’S IN IT FOR YOU?

• Competitive compensation.
• Comprehensive medical, dental, prescription, and vision coverage.
• Flexible Spending Accounts and HSA options.
• Retirement plan with a company match.
• Long-term disability insurance.
• Voluntary short-term disability.
• Life insurance and AD&D.
• Malpractice insurance.
• Paid time off benefits, including generous vacation, sick, personal, and bereavement days.
• Twelve (12) paid holidays, including a floating holiday of your choice!
• Annual pay increases, as approved.
• Employee assistance program for you and immediate family.
• Network of support for your health & well-being.
• Verizon cellular plan discount.
• Mileage reimbursement at the IRS rate.
• Loan forgiveness programs.

*Some benefits applicable to regular, full-time employees only.

…MORE ABOUT OUR AWARD-WINNING CULTURE

• Our CEO wants to get to know staff personally and has an open-door policy. She hosts regular staff lunches and townhalls to answer questions.
• Open, honest, and transparent communication is celebrated.
• We practice giving the benefit of the doubt.
• We believe that feedback is the breakfast of champions! That’s why we have a staff suggestion program.
• We want our team members to feel valued. That’s why we have a staff recognition program.
• Having FUN is an important part of the job! We love hosting events such as staff recognition celebrations and luncheons, road rallies, seasonal parties, food truck lunches, ice cream days, surprise giveaways, spirit weeks, Bring Your Child to Work Day, cook off/bake off contests, and more.

ABOUT THE OPPORUNITY/WORK

This is a management position, responsible for performing a wide variety of office work and clerical details relative to the operation of the front office of each agency site. The Supervisor of Clerical Operations has responsibility for the clerical operations in the office, including guiding and/or training of clerical staff in Day One and Specialized Services for Youth programs. Incumbents may be requested to perform related tasks other than those specifically presented. In addition to the duties prescribed to all office coordinators, the Supervisor of Clerical Operations is responsible for providing leadership and assistance to the clerical team in areas of problem solving, data management and billing issues. The position reports to the Associate Director of Day One.

Administrative Functions

• Plans and organizes work on a daily, weekly and monthly basis so that customer accounting functions, processing of clients’ appointments, receptionist duties, office equipment management, client records management (open and closed cases) and processing reports are recognized as priorities. The Supervisor of Clerical Operations assumes responsibility for clerical personnel meeting deadlines for all processes.
• Responsible for establishing a Performance and Quality Improvement (PQI) Plan and environment in the front office of each site in accordance with the Agency's PQI plan.
• Ensures that policies and established procedures are followed in order to provide continuity and consistency in all offices.
• Assists in managing and maintaining all business equipment which includes but is not limited to copiers, postage machines, computers and printers in each office. Communicates with the Director of Facilities and Director of IT, as needed relative to building and equipment concerns.
• Completes monthly site audits of clerical team processes and functions as determined in partnership with the Associate Director of Treatment Services.
• Responsible for monitoring materials and preparing purchase orders for required supplies at each office to include forms, files, and other necessary office supplies.
• Makes bank deposits as scheduled, including the follow-up involved with any returned checks.
• Attends meetings within Treatment Services (Day One or Specialized Services for Youth) as appropriate.
• Provides hands on accomplishment of office tasks.
• Ensures coverage at all locations is adequate and appropriate, and provides coverage at all sites, as needed.

Personnel Administration

• Supervises all clerical staff, including office coordinators, office assistants and the intake and insurance verification specialist, include training, monitoring and evaluating performance(s) and participates with the Associate Director of Day One in the recruitment and hiring of support staff.
• Communicates with the Associate Director of Day One about any personnel situations or risk issues that require intervention and resolution.
• Reviews, authorizes and coordinates requests for leave so that clerical team coverage meets the minimum requirements of the Agency. Seeks approval for all extraordinary leave requests.
• Responsible for cross-training as an Intake and Insurance Verification Specialist to assist in the provision of coverage during vacations and other leaves of absence.
• Provides leadership to the clerical team in the areas of problem solving, system and billing issues.
• Provides supervision to clerical staff using the Agency’s model of supervision, Situational Leadership. Conducts regular supervisor meetings with direct reports, maintains appropriate documentation of same.
• Completes annual performance appraisals of direct reports, including development of annual goals and professional development plan.

Oversight of Systems, Billing, Insurance and Client Accounts

• Supports effective client account management by verifying insurances monthly or annually depending on the insurance, verifying insurance changes, monitoring balances, collection phone calls, and accuracy related to co-pays and deductibles, for both the Day One and Specialized Services for Youth programs.
• Provides back up coverage to the Intake and Insurance Verification Specialist by answering over-flow services inquiries, obtaining client information, verifying client insurance and scheduling intakes.
• Supports efficient and accurate paneling of clinical staff in coordination with Quality Assurance and Clinical Supervisors, as well as maintaining accessible information regarding clinician’s status.
• Monitors the accuracy of information within CareLogic and ODIN to ensure billing processes can proceed without rejections.
• Generates and reviews reporting from CareLogic and ODIN (i.e. write-offs, client balances, failed activities, accounts receivable aging) and then provides feedback to appropriate supervisors regarding recommended procedure changes and training needs.
• Communicates problem areas or client problems with the Associate Director of Day One.
• Collaborates with external billing agency to manage and problem-solve insurance rejections.
• Mails client statements on a monthly basis.
• Responds to client phone calls, assists with troubleshooting issues, and helps to reconcile balances.
• Prepares client statements for collections monthly. Enters collection accounts on collections website and maintains contact with collection agency representatives.
• Follows-up on receivable issues as directed.
• Researches monthly write-offs.
• Acts as liaison between Office Coordinator team and Associate Director of Treatment Services on areas of system issues, billing issues and process issues as deemed appropriate.

Other

• Responsible for incorporating principles of diversity, equity and inclusion in work processes and in job functions. Responsible for promoting a feeling of welcoming, belonging, and acceptance to all clients and staff.
• Other duties as assigned.

Does this Describe YOU?

• Associate degree in secretarial science or business management or advance course work in the fundamentals of office management.
• A minimum of five years of experience in office work, including insurance and billing, with three years of supervisory experience.
• Extensive knowledge of insurance, including private/commercial insurance, Medicaid and Medicare.
• Experience in patient accounting procedures.
• Training and proficiency in data management, Microsoft applications and electronic medical records.
• Organized and detail-oriented.
• Demonstrated customer service skills.
• Knowledge about effective supervisory practices to include positive techniques for motivating, teaching, coaching, delegating and evaluating assigned personnel.
• Selected candidates for this position must possess a sensitivity to the diversity of the agency’s service population including (but not limited to) differences of culture, race, religion, gender, sexual orientation and socioeconomic.
• Special abilities and skills necessary to perform the required tasks and that best meet the needs of the agency also will be considered. There may be some standards above that may be waived when compensating specifications or circumstances exist.

Fractal is a strategic AI partner to Fortune 500 companies, with a bold vision: to power every human decision in the enterprise. We believe the future belongs to organizations that combine human imagination with intelligent systems—and Fractalites are the ones building that future. As we scale our Technology, Media & Telecom (TMT) practice in the United States, we are looking for a senior, client-facing Head of Engineering to shape and deliver world-class Data & AI platforms for leading Technology, Media & Telecom organizations.

This is not a back-office engineering role. This is a consulting-led, client-facing engineering leadership position for someone who is equally comfortable whiteboarding architecture with principal engineers, rolling up their sleeves with delivery teams, and advising CIOs, CTOs, and CDOs in the boardroom.

Learn more at Fractal | Intelligence for Imagination.

Note: This position is not eligible for Immigration Sponsorship at this time.

About the Role

This is a four-axis leadership role requiring technical depth, executive presence, team leadership, and embedded delivery. You'll work directly with top technical and functional leaders at some of the largest TMT companies in the world.

As Head of Engineering for Fractal's Technology, Media & Telecom (TMT) vertical, you will personally shape the architecture of mission-critical AIML platforms, often in first-party tech stack, and develop/drive the team of ICs who bring them to life.

Responsibilities

Some engagements will look like a traditional advisory model. Others will look a lot more like Forward Deployed Engineering: your team embedded inside a client's engineering org, working within their first-party tech stack, shipping production code alongside their engineers, and earning influence through technical credibility, not org chart position.

You will need to be in the room when the technology roadmap needs to change. When a business pivot, a new regulation, or a technology shift forces a rethink mid-execution, you are the person who picks up the marker, walks to the whiteboard, and redraws the architecture in real time, credibly, for the CTO, and Principal Engineering leaders simultaneously.

Technical Depth (Hands-On Architecture)

• Own AI/Data platform architecture decisions — from Lakehouse design and real-time streaming to MLOps, LLMOps, and AgentOps pipelines in production
• Serve as the technical authority for Fractal's TMT engineering practice — defining standards, reviewing design, and holding the bar on reliability, scalability, and security
• Translate ambiguous business problems into concrete, buildable platform architectures — and stay close enough to execution to know when something is not working
• Drive the industrialization of GenAI: moving clients from proof-of-concept to enterprise-grade, governed, and observable AI systems

Executive Presence & Live Architectural Thinking

• Command the room with senior client leadership — CIOs, CTOs, CDOs, and their direct reports - as a peer, not a vendor
• Whiteboard new architectural directions on the spot: when a business pivot, acquisition, regulatory shift, or technology breakthrough forces a mid-execution rethink, you synthesize it into a credible, buildable path forward live, in the room, without needing a week to prepare a deck
• Translate between two worlds simultaneously: make the architecture legible to a CFO and rigorous enough to satisfy a principal engineer in the same session
• Shape client roadmaps at the strategic level; identifying where the current plan is under-ambitious, over-engineered, or misaligned with emerging AI capabilities, and steering accordingly
• Represent Fractal at the highest level of client relationship

Team Leadership (Building & Driving Senior ICs)

• Develop and lead a high-performing group of individual contributors. principally senior and staff engineers, ML engineers, and data platform engineers
• Create the engineering culture: rigorous delivery standards, architectural thinking, and a bias toward elegant, production-grade solutions over quick fixes
• Build leadership depth within the team, identifying principals who can own programs and grow into broader roles
• Partner across Fractal's global AI and engineering Capability functions to staff programs strategically and raise capability across the TMT practice

Forward-Deployed & Embedded Delivery

• Lead and run FDE-style engagements where your team operates inside the client's engineering environment
• Navigate and deliver within client-owned, first-party technology stacks: proprietary data platforms, internal ML infrastructure, custom orchestration systems, and bespoke toolchains that do not appear in any industry survey
• Adapt quickly to non-standard environments, understanding a client's internal platform deeply enough to extend it, integrate into it, and earn the trust of their engineering staff
• Balance the tension between what Fractal does best and what the client's stack demands, knowing when to bring pattern, when to adapt, and when to advocate for a better path
• Set the standards for how Fractal operates in deeply embedded engagements: how we onboard, document, transfer knowledge, and leave clients stronger than we found them

Candidate Profile

Technical Qualifications

TMT clients bring genuinely hard problems on both open and proprietary infrastructure. Expect to architect and oversee:

• GenAI systems: RAG architectures, LLM fine-tuning pipelines, agentic workflow orchestration, and LLMOps observability
• AI-powered products: personalization engines, churn prediction, content recommendation, and network fault detection
• Client-proprietary ML infrastructure: internal feature stores, custom model serving layers, bespoke experiment tracking systems, and first-party orchestration frameworks
• Cloud-native infrastructure across AWS, Azure, and GCP with enterprise-grade governance, security, and compliance baked in
• Real-time and event driven data pipelines (e.g. network telemetry)
• Modern Lakehouse platforms (Databricks, Snowflake, Delta Lake, Iceberg) at petabyte scale and proprietary data platform equivalents at leading tech-forward TMT organizations

Non-technical Qualifications

We are particularly interested in leaders from environments where engineering rigor, client accountability, executive presence, and AI depth all coexist including Forward Deployed Engineering, elite data/ML platform teams, and senior hyperscaler architecture practices.

• 15–20 years of experience spanning AI/data engineering and technical leadership with clear evidence of owning architecture at scale
• Deep hands-on experience deploying AI/ML/GenAI systems in production, in addition to advising on them
• Demonstrated executive presence: you have walked into a CTO or CDO review, redrawn the architecture based on new constraints, and left the room with alignment
• The ability to whiteboard fluently under pressure, synthesizing a team's in-flight work with a new business direction, making it rigorous enough for engineers and clear enough for executives, on the spot and without a rehearsal
• Experience operating within client-owned or non-standard technology stacks - you have learned a proprietary system, earned trust from skeptical internal engineers, and delivered production-grade results inside someone else's infrastructure
• A track record of leading senior engineers and building high-performance ML/engineering teams, including hiring, coaching, and developing principal-level ICs
• Direct executive engagement experience - you have influenced CIO/CTO/CDO decisions and can hold your own in a room with technical and non-technical stakeholders at once
• Strong cloud-native fluency across one or more hyperscalers, with genuine depth in data platform patterns (streaming, batch, Lakehouse, governance)

Strong Preferences

• Experience in TMT vertical — hi-tech, telco, media platforms, streaming infrastructure, ad tech, or content delivery at scale
• Prior work in FDE-style or embedded delivery models where your team shipped inside a client codebase and was evaluated by their engineering standards, not just deliverable milestones
• Comfort with the ambiguity of 1P stack environments: you have debugged undocumented internal tools, extended proprietary frameworks, and figured out how to make external expertise land inside a closed ecosystem
• A personal reputation for architectural clarity: the person colleagues call when a problem needs to be drawn, not just describe
• Contributions to the ML/AI community: open source, publications, conference talks, or influential architectural patterns

Who Thrives Here

The Fractalite mindset is curious, rigorous, and impact driven. You will thrive in this role if you:

• Enjoy being client-facing and accountable for outcomes.
• Are comfortable navigating ambiguity, scale, and complex stakeholder environments.
• Believe great platforms come from strong engineering culture plus disciplined execution.
• See AI not as a novelty, but as a core enterprise capability that must be engineered responsibly.

Fractal provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Position Summary

The Pastry Chef leads the pastry department, creating high-quality, innovative desserts, breads, and pastries for a luxury hotel or resort. This role oversees all pastry production, presentation, and departmental operations while maintaining the highest culinary and service standards.

The ideal candidate is a creative and experienced pastry professional with strong leadership skills and a passion for luxury hospitality.

Key Responsibilities

Culinary Leadership & Creativity

• Develop and execute seasonal dessert menus, specialty pastries, breads, and plated desserts
• Maintain consistency, quality, and presentation standards in all pastry production
• Introduce innovative desserts that reflect the property’s brand and luxury positioning
• Collaborate with Executive Chef and culinary team on menu planning and special events

Department Operations & Management

• Supervise, train, and mentor pastry cooks and assistants
• Oversee production schedules, inventory management, and ordering of pastry ingredients and supplies
• Maintain kitchen cleanliness, equipment maintenance, and proper storage standards
• Ensure compliance with food safety and sanitation regulations

Guest Experience & Special Projects

• Design desserts and pastries for banquets, weddings, VIP events, and in-room dining
• Participate in tastings and chef collaborations for special events
• Maintain high guest satisfaction by ensuring creative and precise dessert execution

Financial & Administrative Responsibilities

• Manage pastry department budget, labor, and cost controls
• Monitor food cost, portion control, and waste management
• Collaborate with Executive Chef on purchasing, supplier relations, and seasonal ingredient sourcing

Required Qualifications

• 5+ years of professional pastry experience, with 2+ years in a supervisory or leadership role
• Experience in luxury hotels, resorts, or high-end restaurants
• Expertise in classic and contemporary pastry techniques, baking, and chocolate work
• Strong leadership, communication, and organizational skills
• Knowledge of food safety standards, sanitation, and kitchen operations

Preferred Qualifications

• Culinary degree or pastry certification
• Experience with high-volume production and luxury banquet events
• Knowledge of plated dessert artistry, sugar work, and chocolate tempering
• Experience in resort, hotel, or high-end hospitality environments

Compensation & Benefits

• Competitive salary
• Health, dental, and vision benefits
• Paid time off and holidays
• Professional development and growth opportunities

• Greet and take food and beverage orders from guests, enter orders into the point of sale system, complete cash and credit transactions, and maintain an accurate bank.
• Cooks order(s) in a timely manner (Prep, grill, fry, carve, bake, prepare pizzas, and sandwiches) following standard recipes
• Responsible for bagging orders, preparing beverages, preparing food trays, wrapping food items for convenient access
• Follows/adheres to all Health Codes (State, Federal, and OSHA requirements) and company guidelines
• Operate all necessary equipment
• Maintain a clean and organized work area
• Obtains food, beverages, condiments, and supplies from kitchen/ stockroom and delivers to outlet as necessary; maintains stock levels in outlet and work stations
• Must be able to work in a fast-paced operating mode.
• Relays guest complaints/compliments to the appropriate supervisor.
• Performs all relative miscellaneous duties as directed by management.
• Serve ready to drink alcoholic beverages.
  
  

• Must be at least 21 years of age.
• Prior food handling experience preferred.
• Must have excellent customer skills.
• Must be able to sit, walk, grasp, bend, lift, reach, pull, push, kneel, squat, and stand for entire duration of shift.
• Must be able to lift and maneuver up to 40 lbs.
• High school diploma or general education degree (GED) preferred.
• Knowledge of all methods of checking tendering (cash, comp, coupon, credit cards and gift certificates, etc.) preferred.
• Must be able to obtain/maintain any necessary licenses and/or certifications and keep them current.
• Must be able obtain ATC liquor permit.