Pastry Chef

About the Role

As the Pastry Chef, you will lead the community's bakery program by blending classical baking artistry with daily culinary operations to deliver an exceptional dining experience for our residents. In this role, you will scratch-bake everything from artisanal yeast breads, laminated doughs, and choux pastries to delicate soufflés, custards, and custom desserts, ensuring every meal ends with a high-quality, beautifully presented creation. Beyond hands-on baking, you will serve as a mentor and supervisor within the kitchen—training junior staff, maintaining strict food safety and production standards, and managing inventory and documentation to support the program's financial goals, all while modeling our core values of respect, passion, and professionalism to foster strong relationships with both team members and residents.

Responsibilities

• Prepares appealing, tasty food items following recipes provided for preparation and plate service of food.
• Completes meal temperature and evaluation checks and formally tastes all food items prepared.
• Cleans work area and equipment used in food preparation, and follows safety and sanitation rules and practices.
• Ensures that all hot and cold food preparation and assembling is done in accordance with Universal Precautions and established procedures.
• Demonstrates proper scaling and measurement techniques; applies basic math skill to recipe conversions.
• Expected to prepare:
  • Specialty yeast products and quick breads
  • A variety of types of cookies and cakes using appropriate techniques for mixing, panning, baking and basic decorating
  • A variety of types of pies and tarts
  • Laminated dough
  • Choux pastries
  • Three basic meringue types
  • Creams, custards, puddings, and related sauces
  • A variety of dessert sauces
  • A variety of basic hot soufflés
  • Fritters, crepes, cobblers, and crisps
  • A variety of fillings and toppings for pastries and baked goods
• Promptly reports all hazardous conditions, equipment, accidents, incidents, and complaints to the Director of Dining Services and/or Administrator.
• Disposes food and waste in accordance with established policies and procedures.
• Maintains a positive and professional working relationship with all residents and staff.
• Will train and mentor Asst. Pastry Chef and other Dining Team members as assigned.
• Maintains documentation and records associated with the production system to ensure the financial success of the bakery program.
• Assists the Executive Chef, manager and/or Dietitian as necessary and implements recommended changes.
• Responsible for the supervision and performance of a team of culinarians following the production and budgetary guidelines as set by the Executive Chef and Director of Dining Service.
• Participates, as assigned, in community or interdepartmental works and projects.
• Must participate in resident satisfaction/engagement programs/activities, to meet or exceed benchmark goals in Employee Engagement and Resident Survey.
• As assigned, will be responsible in inspecting all areas of the kitchen standards and any potential problems are averted until relieved by the incoming supervisor.
• Maintains professional competence through attendance and participation in continuing education programs.
• All other duties as assigned.

Core Competencies

• Communication: Professional written/verbal skills; handles internal and external inquiries smoothly.
• Multitasking: Thrives independently under tight deadlines and high-pressure, fast-paced conditions.
• Precision: Meticulous attention to detail in measuring, decorating, and quality control.
• Leadership: Proven ability to supervise, train, and make autonomous, high-discretion decisions.

Physical Requirements

• Walking, reaching, bending, lifting, grasping, fine hand coordination, pushing and pulling.
• Ability to distinguish smells and tastes.
• Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, and reach.
• Able to operate kitchen equipment (including fire extinguisher).
• Must be able to stand six to eight hours per day.

Qualifications

• High-Volume Expertise: Minimum 5 years of experience in a high-volume food production environment.
• Advanced Culinary Skills: Expert-level understanding of cooking techniques, menu plating, and ingredient management.
• Team Leadership: At least one year of experience managing and directing a pastry team.
• Culinary & Pastry Skills: Expert in flavor balance, texture pairing, menu presentation, and recipe scaling.
• Health & Safety Compliance: Thorough, working knowledge of health, safety, and sanitation regulations (including HACCP).
• Professional Standards: Maintains a neat, clean, and professional appearance at all times.

Preferred Qualifications

• Culinary degree or certificate from an accredited school.
• ServSafe Certified.
• Skilled in portion control, waste reduction, and inventory management.

Compensation & Benefits

Compensation Range: $55,500 - $65,500 (based on relevant experience)

Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:

• Medical, Dental, Vision Insurance (Available Day One!)
• Life & Disability Insurance (Short- and Long-Term)
• Retirement Plan with Employer Match
• Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
• Tuition Assistance + Scholarships for You & Your Family
• Employee Assistance Program (EAP)
• Legal/Identity Theft Protection Plans
• Team Member Discounts
• Career Growth & Leadership Development Opportunities

Schedule

Full-time - Open, flexible schedule needed. Includes weekends and holidays.

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