Pastry Cook - Evenings

Position: Pastry Line Cook
Reports to: Executive Pastry Chef
Job Type: Full-Time, Non Exempt

At Southall, we are looking for team members to help us as we continue our journey to inspire culinary consciousness – showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised.

Our two restaurants, Sojourner, and January, each evoke a feeling of their own; Sojourner, our center of the life in the Inn, where all are welcome to gather, and our all-day and in-room dining emanates from its kitchen. The vibe is elegant but casual. January, exclusively open for dinner, each meal dependent on the season and ingredients available for harvest. It is where our guests come to share the joy of a meal with family and friends all while watching it all prepared in state-of-the-art open kitchen.

The Pastry Cook will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven delights that fully utilize the wealth of amazing produce that we have on property. Working in concert with the Executive Pastry Chef and the team, the line cook will represent the culinary department with honor and professionalism throughout all departments. The pastry team will oversee operations in the Inn, Events Center, Jammery and all other venues on property.

Responsibilities

• Prepare all foods according to standard recipes to ensure consistency for the guest.
• Monitor the proper storage of products and portion control to maintain the highest levels of quality.
• Ensure that all operations of the inn operate in a clean, sanitary, and organized fashion. Products must be received, stored, and handled properly in all phases of preparation.
• Ensure that all equipment in working areas is clean and in proper working condition.

• The pastry line cook is responsible for the day-to-day operations in the pastry kitchen as well as the production of seasonal breads, cakes, pies, chocolates, and pastries.
• Baking of pastries for confectionary displays, scheduled events, and special requests.
• Baking bread for the various culinary outlets on property.
• Executing pastry orders for catering events.
• Work with chocolate to create items like truffles, ganache, and fudge.
• Cake decorating for special events.
• Actively show respect for the product coming through our doors as well as your fellow co-workers. A positive attitude must be exhibited even during the most trying times.

Skills and Experience

• Minimum of 2 years in the industry
• Conversational Spanish is preferred but not required
• Opening experience is preferred but not required
• Must have an intimate and working knowledge of patisserie, boulangerie, and viennoiserie, as well as cake making/decoration, and chocolate making
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees

Education and Requirements

• Culinary degree preferred but not required
• Must be able to push, pull and lift 50 lbs.
• Available to work weekends, evenings and/or holidays
• Must be able to walk and stand for prolonged periods as needed
• The ability to do precision work using hand tools or work aids to work, move, guide, or place objects or materials. Requires considerable dexterity of hands and fingers to do detailed work in a consistent manner. Some repetitive motion of hands and wrists is required.

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.