Pastry Chef

We are seeking a talented and passionate Pastry Chef to manage Hidden Valley Orchards' pastry kitchen. This role is integral to our mission of delivering exceptional hospitality to our guests' including delicious pastries and desserts crafted from farm-fresh ingredients. Your role includes implementing a menu, managing the pastry kitchen staff, and overseeing the daily production, preparation and presentation of fresh baked treats in our farm bakery. As part of Hidden Valley Orchards, you will play a vital role in creating new traditions at our historic farm. Join us in creating sweet memories and showcasing the culinary talents that celebrate our orchard's bounty.

• Develop and implement pastry recipes and seasonal menu items based on the orchard's offerings
• Manage the daily production, preparation and presentation of all food for the farm's bakery
• Manage the bakery team to ensure timely and efficient service during busy visitor days
• Maintain high standards of food safety, sanitation, and cleanliness in the kitchen
• Manage inventory levels of baking supplies and ingredients, placing orders as necessary to ensure freshness
• Train and supervise kitchen staff in pastry techniques and best practices to maintain quality
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
• Promote the Accident Prevention Program to minimize liabilities and related expenses
• Engage with guests by educating them about the ingredients and processes used

Experience

• Proven experience as a Pastry Chef or in a similar role within the culinary industry.
• Strong knowledge of pastry techniques and a passion for baked goods and desserts.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Excellent time management skills and the ability to work collaboratively in a team setting.
• Familiarity with food safety standards and best practices for hygiene in food preparation.
• Creative mindset with a passion for seasonal and fresh ingredients, especially apples and other fruits.
• Excellent communication skills to interact with guests and provide a true farm-to-plate experience.

Competencies

• Dealing with Ambiguity: Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
• Compassion: Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
• Composure: Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
• Interpersonal Savvy: Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Abilities

• Lifting, pushing, pulling and carrying: These functions are essential primarily because of the heavy production and need to lift food cases (weighing up to 50 lbs.) as well as food and small equipment. Pushing and pulling carts is required. Periodic climbing required.
• Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
• Mobility: Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing: During preparation, during service hours or during expediting, usually all day.
• Hearing: Must have moderate hearing to hear equipment timers and communicate with other staff.
• Vision: Must have excellent vision to see that product is prepared appropriately.
• Comprehension skills: Must have moderate comprehension and literacy to read use records and all special requests.

• Competitive hourly wage based on experience.
• Flexible hours, including weekends and holidays during non-peak seasons.