Pastry Chef

Pastry Chef

Related Titles: Baker

Reports to: Executive Chef

Classification: Hourly, non-exempt

Education and/or Experience

• High School graduate or GED.
• Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program.
• At least three years of experience as a pastry chef in a retail, club, hotel, restaurant or institutional setting.

Job Knowledge, Core Competencies and Expectations

• Knowledge of pastry production principles.
• Cake and other pastry decoration skills.
• Able to use kitchen equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processor, 40-gallon steam kettle and steam cabinet.
• Ensures that work area is safe and secure.
• Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary conditions.
• Maintains high standards of quality appearance for all food prepared and served.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Responsible for all pastry production for the dining room and all other club outlets.
• Develop pastry-related recipes and ingredient purchase specifications.
• Decorate pastry items for special events such as buffets and receptions.
• Supervise bakery employees
• Assist in budget development and monitoring for bakery
• Maintain highest professional food quality and sanitation standards

Job Tasks/Duties

• Plans, prepares and decorates special pastry items as necessary.
• Submits requistions of all products and supplies needed for the bakery to the Purchaser
• Ensures that high standards of sanitation and cleanliness are maintained throughout the bake shop at all times.
• Follows procedures to minimize food and supply waste and theft.
• Follows RCCC's established recipes
• Develops Bake Shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over bake shop items.
• Attends regular meetings with Executive Chef.
• Consults with Executive Chef and Catering Director about pastry-related aspects of special events being planned.
• Evaluates Bake Shop products to assure that quality standards are consistently attained.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
• Oversees pastry and buffet dessert setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other tasks as assigned by the Executive Chef.

Licenses and Special Requirements

• Food safety certification.
• Certification from American Culinary Federation or other applicable hospitality association preferred but not required.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Job Type: Full-time

Pay: From $20.00 per hour

Work Location: In person