Pastry Chef

About the role

The Pastry Chef oversees the Bakery department, crafting cakes, pies, tarts, and bread components according to Knott's Berry Farm Bakery and Pastry Standards. This role coordinates with the Executive Sous Chef and Executive Chef on pairing bread and desserts, ordering supplies, planning and directing baking preparation, and supervising a team of baking staff. Comprehensive knowledge of managing PAR levels, budgets, scheduling, and other administrative tasks is essential.

Responsibilities

• Ensures all food preparation personnel are properly trained and certified to perform their respective duties to meet division standards in conjunction with department managers.
• Ensures the timely production of baked goods that meet and/or exceed standards, including meeting the demands of menu specialties and special catering event requests.
• Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including research, development, testing, sampling, and production implementation of new recipes.
• Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate; conducts routine inspections to ensure Health Code requirements are consistently met and corrected; implements and maintains appropriate temperature logs for food and equipment.
• Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages.
• Crafts various desserts from fondant icing, sugar crafting, candy making, cake designing, and fresh from scratch puddings, mousses, custards, muffins, cookies, brownies, and various other desserts and baked goods.
• Keeps up with new trends and develops new menu items as needed.
• Manages inventory levels, COGS, and all financial aspects of the bakery department.
• Maintains effective communication with staff and leadership as needed; responds to guest concerns as directed by leadership group; motivates and recognizes team members.

Qualifications

• Bachelor's degree required, preferably in culinary arts.
• ServSafe Food – Manager level certification required.
• California Food Handler's Card required.
• Minimum 8–10 years of prior work-related experience.
• Minimum 3–5 years of prior leadership/supervisory experience.
• Computer skills including knowledge of word processors, spreadsheets, and e-mail.
• Experience with FoodTrak or similar inventory system required.
• Skilled in bread, pastry, and cake production and development.
• Ability to work nights, weekends, and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check (if 18 or older), which may include credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

Pay

$69,750 – 93,000/yr., based on prior experience.

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