Job Description
Job DescriptionPrimary Responsibilities
The Pastry Chef reports directly to the executive chef and also assists with managing kitchen operations. The Pastry Chef will spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Pastry chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work related duties must be done onsite.
DUTIES and RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.
ADMINISTRATIVE:
- Estimate food consumption and requisition or purchase food.
- In addition, the pastry chef also performs many administrative duties, including ordering supplies and reporting to the General Manager.
EMPLOYEE RELATIONS:
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
- Maximizing the productivity of the kitchen staff.
OPERATION:
- Plans, designs and prepares pastries, and desserts by maintaining production
- Implements production, productivity, quality standards.
- Contribute to menu creation of the new dessert line: consulting with Executive Chef.
- Bring creativity to the pastry offerings
- Ensure the consistent production of high quality desserts
- Ensure resources support the business needs through the effective management of employees and their schedules.
- Contribute to revenue through effective food cost control
- Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer
- Maintain a clean production area
- Clean and sanitize all equipment, work areas, containers and utensils
- Be quick, accurate and organized
- Prepare special orders for events as needed
- Ensure operations are in accordance with food safety and sanitation standards
- Guide FOH staff on product questions and offer assistance in finding or suggesting product selection to customers
- Standardize production recipes to ensure consistent quality.
- Plan and price menus.
- Observe the company’s fire plan and health safety policy.
- Observe the rules and procedure of the company.
MINIMUM REQUIREMENTS
Must have and be able to do all of the following:
- Manage in a diverse environment with focus on client and customer services is essential to success in this role
- Certification from a national culinary organization.
- Artistic ability to make his or her dishes appealing to the eye.
- Good communication skills.
- Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size.
- Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
- Premise and liability accountability and contract-managed service experience is desirable.
- Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience.
- Hold a valid food handers certification.
WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:
You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:
- Tolerate varying noise levels, temperature, and illumination and air quality.
- Hand-eye coordination and manual dexterity.
- Normal sense or smell, taste, touch and sound.
- Able to respond to visual or aural cues.
- Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
- Lift up to 50 pounds in order to perform the essential functions.
- Work in a stressful environment and stressful situations.
- Work in an environment where climate constantly changes.
- Maneuver freely through all areas of the property.