The Pastry Chef works closely with all members of the production team in order to ensure adherence to the established procedures for food preparation, safety and sanitation. The Pastry Chef assists with training and management of kitchen staff, supervise and coordinate culinary activities as assigned by the Executive Chef and Sous Chef and Dining Services Director. The Pastry Chef is directly responsible for all culinary operations as they relate to the pastry/ baking program.

Responsibilities

• Writing daily production sheets.
• Developing dessert menus and bread program for independent living, the care areas and the Marketplace.
• Reviewing banquet event orders for bakery items.
• Preparing and coordinating production of desserts, pastries, breads for all dining locations including banquet events.
• Ordering raw ingredients as needed for the production of pastry program items in conjunction with the Executive Chef & kitchen management team.
• Participation in the training and evaluation of kitchen associates.
• Supervising kitchen stations set-up to ensure each area is ready for meal service as assigned.

• Knowledge of methods, materials, and practices of volume food preparation and of a la carte dining preparation.
• Knowledge of sanitary methods used in food preparation and related activities.
• Understanding of inventory and ordering methods.
• Use of standard/power driven kitchen equipment and food preparation utensils.
• Ability to review and check the work products of others to ensure conformance to standards.
• Excellent verbal and written communication skills.
• Demonstrated ability and compassion to work with seniors as well as a diverse group of staff.
• Ability to work effectively under time constraints and deadlines.

• Minimum education of Associate’s Degree or certification from an accredited baking program or cooking school.
• Experience of two or more years as a baker or pastry specialist in the hospitality or restaurant industry required.
• Maintain a Serv Safe certification.