HEAD PASTRY CHEF

Responsibilities

• Assists in the daily activities of the bake shop, including menu development, inventory and purchasing of supplies, and cost control.
• Produces and presents pastries and other baked goods.
• Oversees the activities of the bake shop in the absence of the Pastry Chef Manager.
• Develops recipes and menus, and suggests alternative baking methods.
• Prepares and serves pastries as per the instructions of the Executive Chef.
• Operates efficiently in a high volume operation.
• Participates in dessert menu planning and cost analysis.
• Approves the requisitioning of all products and supplies needed for production of pastries.
• Maintains high standards of sanitation and cleanliness in the production area.
• Labeled and dated prepared desserts.
• Establishes controls to minimize waste and theft.
• Performs other duties as assigned by the Executive Chef or his/her designees.

Requirements

• Culinary Art skills and education.
• 2-4 years’ Pastry experience in a quality high-volume operation.
• Ability to operate and understand all required kitchen equipment.
• Strong culinary skills and great communication skills.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Compensation

Salary is commensurate with experience. This is a full-time position eligible for full benefit package such as: Medical Insurance, Dental Insurance, Vision Insurance, Company Paid Life Insurance, Supplemental Life Insurance, 401(k) Retirement Savings Plan with Company Match, Vacation Time, Paid Sick/Personal Time Off, Holiday Pay.