Pastry Chef

The anticipated hiring range for this position is $70,000 to $80,000.  Hiring offers will be determined based on the final candidate’s qualifications and experience.  The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

 

POSITION SUMMARY

The Special Events (SE)/Grove Pastry Chef is responsible for ensuring effective collaboration between the culinary and pastry team and event coordinators and is responsible for the hiring, training and scheduling of all baking and pastry staff.  In order to achieve the highest level of customer satisfaction, the SE/Grove Pastry Chef will efficiently manage and delegate any assigned baking and pastry related aspects of events and restaurant menus from scheduling to execution.  

 

ESSENTIAL RESPONSIBILITIES

• Works with Senior Director to monitor and control food and labor costs.
• Provides prep lists to baking and pastry staff including clear and concise explanations; recipe ingredients, methods, amounts, and times in which projects are to be completed.
• Responsible for production of baking and pastry products and delegates specific tasks to all SE baking and pastry staff to ensure an efficient and qualitative service. Ensures that quality items are served on schedule and is responsible for approving all prepared food items that leave the kitchen.
• Consults and assists Executive Chef with menu development and execution.
• Organizes, produces, and executes all events to exceed customer expectations.
• Works in partnership with the Strategic Initiatives Groups (SIG) Conference Chef and assists to make sure all conference culinary requirements are handled and executed to meet Culinary Institute of America (CIA) standards.
• Communicates, at scheduled Banquet Event Order (BEO) meetings, with Banquet Chef and sales team in relation to time guidelines, counts and special dietary restrictions before execution of service.
• Ensures that all supplies are ordered, stocked, and properly stored.  This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for the event and restaurant service.
• Actively engages to utilize Gift in Kind (GIK) product in menu development.
• Remains up to date on new techniques and trends in order to modify and create new menu items to suit customer needs.
• Executes seasonal menus in a qualitative and efficient manner.
• Educates and ensures all baking and pastry staff adhere to the proper handling of products in relation to cooling, heating, storage and sanitation guidelines; oversees sanitation of all kitchen equipment.
• Responsible for supervising assigned staff, following established Institute policies in relation to hiring, payroll, evaluation, and discipline, etc.
• Any and all other duties as assigned.

 

REQUIRED QUALIFICATIONS

Education:

• Associate’s degree in Baking & Pastry Arts or equivalent experience.

Experience:

• Two (2) years of experience in banquet, catering or fine dining establishment.

 

PREFERRED QUALIFICATIONS

• Past experience managing food and labor costs within a set budget.
• HACCP or Serv-Safe certified.

 

REQUIRED SKILLS

• Proficiency in directing staff during events of 50 to 550 with many diverse organizational and culinary tasks.
• Mastery in creation and execution of baking and pastry items at the highest level.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Excellent logistical planning skills.
• Detail oriented and thorough.
• Exceptional organizational skills.

 

WORKING CONDITIONS

• Must be available to work nights and weekends based upon business needs.
• Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 pounds.
• Must be able to lift up to 40 pounds, or more with assistance.