Pastry Chef

Summary:
Responsible for all pastry production for the dining room and all other functions while maintaining the highest of standards of quality appearance for all food prepared and served.  Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following. Other duties may be assigned.

• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
• Oversees pastry displays and cart and buffet dessert table setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Follows recipes assigned by Executive Chef
• Trains, supervises, schedules and evaluates all subordinate pastry or baking employees.
• Plans, prepares and decorates special pastry items as necessary.
• Approves the requisitioning of all products and supplies needed for the pastry area.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the pastry area at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all pastry employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops Pastry Shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over pastry area items.
• Prepares preliminary budget for the Bake Shop; projects annual food and labor costs; monitors financial results; takes corrective action when necessary to help assure that financial goals are met.
• Attends regular meetings with Executive Chef and other managers and employees.
• Consults with Banquet Function Committee about pastry-related aspects of special events being planned.
• Evaluates Bake Shop products to assure that quality standards are consistently attained.
• Performs other tasks as assigned by the Executive Chef.
• Attends departmental staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.
• Communicates clearly and cordially with both front of house and back of house employees.
• Report accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty
• Complete applicable required company, departmental and safety training as assigned by supervisor
• Adherence to the appearance/dress code of the department

Essential Functions:

Ability to use, or learn to use the following equipment:
Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandolin), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer

• Ability to understand and follow verbal and written instructions.
• Must be able to work holidays, weekends, and overtime as needed.
• Work effectively in the absence of supervisor, self-directed work.
• Establish and maintain cooperative working relationships.
• Ability to read, write and understand English.
• Must exhibit a positive attitude and work in the capacity of your supervisor’s requests

Physical Demands and Work Environment:

• Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• The ability to, at times, work in a face paced environment. Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Education and or Experience:

• High School graduate or GED required.
• Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program is required
• At least three years of experience as a pastry chef in a retail, club, hotel, restaurant or institutional setting required.
• Food Safety Certification.