JOB TITLE: Pastry Chef

REPORTS TO: Executive Chef

SALARY CLASSIFICATION: Hourly

General Description:

Responsible for performing duties as detailed in the job flow or as directed by the manager to include. This position is the technical expert responsible for the production of bakery items and fine pastry products for the dining service dept. Performs duties in compliance with Elim Park policies and procedures in a professional manner. Responsible for the cleaning and overall sanitation of the bakeshop and equipment and storage of products.

Essential Job Functions:

1.Prepare and directs the production of all pastries and baked good for the facility.

2.Creates dessert and baked goods menus for all venues to promote sales, maintain food cost and customer satisfaction.

3.Maintains product and paper goods inventory for bakeshop within operating budget

4.Designs and directs the artful display and plating for all bakery products in facility

5.Conducts department production meetings and in-services.

6.Assures all bakery staff adhere to standards of dress and use all safety PPE

7.Performs any other duties and responsibilities that may become necessary or as directed by Supervisor.

Key Characteristics:

1.Demonstrates neatness, accuracy and dependability.

2.Contributes, develops and carries out new ideas.

3.Demonstrates an ability to work with others.

4.Ability to work independently.

5.Ability to work in cost and time efficient manner.

6.Teaches skills and knowledge to new staff.

7.Wears appropriate clothing/uniform. Appearance is neat and well kept.

8.Relates well with residents; is friendly and pleasant.

9.Demonstrates good safety habits­—uses equipment appropriately.

10.Attendance/punctuality—comes to work when scheduled and on time.

11.Attends required in-services.

Work Area and Working Conditions:

• Well lighted, well-ventilated kitchen, dining rooms and dish rooms.
• Subject to frequent interruptions.
• Frequently exposed to wet and humid conditions, moving mechanical parts, fumes or airborne particles, fluctuating temperatures.
• Moderate noise level.

Entry Level Qualifications:

1. Pastry arts degree preferred

2. Previous experience in lead culinary role.

3.Excellent communication skills

4.Ability to read, follow, understand and develop recipes.

5.Ability to prepare menu items as directed.

6.Knowledge of essentials of food cost control

7.Knowledge of food presentation techniques.

8.Knowledge of ordering supplies and food products.

Physical Requirements:

• Must be of good physical and mental health.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel, reach with hands and arms, talk, hear and listen, taste and smell.
• While performing the duties of this job, the employee is required to sit, climb or balance, stoop, kneel, crouch or crawl.
• Must regularly lift and/or move up to 30 lbs and occasionally lift and/or move up to 50lbs.
• Specific vision abilities required including close vision, distance vision, color vision, depth perception, and ability to adjust focus.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to be used:

• All kitchen equipment including knives and carts
• Ovens and open flame burners
• Baking utensils and trays
• Mixers, Beaters, and Blenders
• Sheeter, dough press, Batch freezer

Key Accountabilities (with or without reasonable accommodation):

1.Prepares and directs the production of high quality “from-scratch” bakery items.

2.Maintains food cost while at the same time maintaining par levels of bakery items, supplies and ingredients.

3.Ensures resident satisfaction through dessert variety and targeting resident’s needs.

4.Ensures all items on the menu are prepared, served and marketed in a truly artful craft bakery manner.

5.Maintains the sanitation and safe food handling standards in bake shop.