Pastry Chef, (Bryant University)

Duties & Responsibilities

• Produce a variety of sweet and savory breads, pastries and desserts by reviewing menus and specifications
• Consult with Executive Chef to determine the amount and type of breads, pastries, and desserts to be served
• Confirm special themes and/or décors to be followed
• Provide the best customer service in a courteous, fast and efficient manner
• Accommodate all requests and special needs for guests and clients
• Maintain a safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures
• Comply with sanitation and legal regulations
• Improve pastry quality results by analyzing production methods, standardizing recipes, re-designing processes, and implementing changes as necessary
• Develop and test recipes and new techniques; write and create pastry menus
• Purchase ingredients, evaluate the quality of food product deliveries, and establish inventory levels

Requirements

• Two or more years of baking experience
• Culinary degree preferred
• Precise eye for detail
• Excellent communication skills
• Ability to lift up to 50 pounds
• Flexible schedule

Benefits

• A family culture and atmosphere
• Competitive compensation
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immensely training and growth opportunities