Baker

About the role

The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed. Manages the kitchen/shift efficiently and productively at all times.

Responsibilities

• Prepares all bakery items following written recipes, including measuring ingredients and cutting pastry products
• Decorates and finishes cooked cakes, pies and pastries
• Promotes superior customer service, maintains a clean and sanitary work area, complies with all sanitation and health codes
• Maintains consistency and quality for all food items in respective areas, meets menu development timelines, achieves budgetary, food quality and customer service expectations
• Aids in the development of new recipes, orders raw materials, minimizes waste, inspects raw materials to meet quality standards
• Maintains kitchen and equipment in clean, sanitary, and fully operable condition
• Implements safety policies and procedures, recommends changes, hires, promotes, demotes, releases personnel, and adjusts wages and salaries within established limits
• Committed to employee development, coaching, and training

Requirements

• Constantly: stand, walk, use hands/fingers, reach outward, push/pull 10-25 lbs
• Frequently: reach above shoulder, bend, lift/carry 26-50 lbs, push/pull 26-50 lbs
• Occasionally: climb and squat/kneel
• Work in a fast-paced, high-energy, moderately noisy environment containing multiple personality types that can become crowded, hot, and high-pressure
• Ability to wear personal protective equipment (non-slip shoes, back belt if lifting over 25 lbs, safety gloves when using knife, chef pants)