Pastry Chef

About the role

The Pastry Chef is responsible for managing all baking & pastry production for patients, café, gift shop and catering events. They oversee and direct the work of other culinary team members, develop pastry-related recipes and ingredient specifications, decorate pastry items, and ensure the bakery section adheres to health and safety regulations.

Responsibilities

• Operate and manage the pastry section of kitchen, directing the work of other culinary staff
• Oversee the daily management of production, inventory of ingredients to ensure consistency
• Work directly with vendors with ordering ingredients and monitor daily productions, plus all equipment needs
• Decorate, present pastries and baked goods in a tasteful and beautiful way
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Develop new seasonal recipes, menus and keep up with the latest trends
• Cooking and serving meals to patients, cafeteria, and special functions
• Oversee other culinary team members to ensure the food presented is of the highest quality
• Completes production reports for all production areas
• Participates in Quality Assurance and Process Improvement activities
• Participates in menu and recipe development
• Coordinates and directs all aspects of baking production and service
• Monitors personnel in the proper and safe use of equipment, identifies areas of opportunity for which to develop and/or implement new and current policies/procedures/standards and/or rules/regulations
• Coordinates the preparation of foods as needed for patient meals, cafeteria, and special functions
• Contributes to the development or revision of patient menu cycle

Requirements

• Education: High school diploma or GED required. Degree from a Culinary Arts or Pastry Arts program highly recommended.
• Experience: Minimum 2 years working in a high volume food service environment with professional baking experience required. One year of leadership experience preferred.
• Knowledge, Skills, Abilities: Must have working knowledge of baking, pastries, dough making and desserts. Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing). Must have ability to read, write, and follow standard recipes and train others. Must have strong organizational and time management skills. Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.).
• Licenses/Certifications/Registrations: Must have (or become) certified through National Restaurant Association Serv Safe program within first year of hire, and maintain certification during employment.

Qualifications

• Must have a valid driver's license and reliable transportation.
• Must be able to lift 50 pounds.

Skills

• Must have working knowledge of baking, pastries, dough making and desserts
• Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing)
• Ability to read, write, and follow standard recipes and train others
• Ability to lead/direct others to ensure baking standards are consistently upheld
• Strong organizational and time management skills
• Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.)

Benefits

• Health insurance
• Retirement plan
• Flexible schedule

Pay

• $18.00 - $20.00 per hour

Schedule

• Day shift