Pastry Chef

Description

• Review and be familiar with residents’ dining restrictions.
• Display pastries and breads in a visually appealing manner in the café and other areas as assigned.
• Ensure proper presentation, food quality, portion control, and serving temperatures.
• Handle food items appropriately and with all safety regulations in mind during preparation and service.
• Interact with residents and resolve residents’ complaints in a friendly and customer-service oriented manner. Relay relevant concerns from residents directly to supervisors.
• Assist with the completion of production records to include waste tracking, used and unused portions, product shortages, and inform supervisors when supplies are low.
• Maintain sanitation, safety, and orderliness of all equipment, supplies, and utensils within work area.
• Calmly, efficiently, and accurately maintain production and service at peak hours.

Requirements

• Working knowledge of culinary etiquette.
• Detail Oriented – Pays attention to the smallest details in a situation, and truly cares about them. Understands the importance of all aspects of a given task, no matter how trivial they may seem. Values the importance of gathering all relevant information before making a decision.
• Patience – Works hard to understand people and process before making judgements and acting. Very tolerant and sensitive with people, and takes time to listen. Does not take shortcuts, follows established processes well.
• Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation.
• Knowledge of proper food service sanitation techniques.
• Strong Communication Skills –Clearly and accurately provides pertinent information to individuals in verbal and/or written form. Able to accurately convey information in a way that engages the audience and helps them understand and retain the message.
• Working knowledge of confectionaries, cake design, chocolate arts and plated desserts.
• Prefer an Associate Degree in Baking and/or Pastry Arts or similar educational background.
• Ability to lift/carry up to 50 pounds.
• Ability to reach, bend, twist, squat, kneel, push and pull.
• Occasional sitting, with constant walking and standing.
• Ability to follow written and oral instructions and procedures.
• Ability to use the sense of smell and the sense of taste to recognize and distinguish odors and flavors.
• ServSafe Certification preferred.
• Constant use of manual dexterity, auditory and visual skills and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Minimum of 2 years of experience in a high volume pastry or bakery operation, preferrably as a Pastry Chef or Assistant Pastry Chef, creating desserts and baked goods from scratch.
• High School Diploma or General Education Degree (GED).
• Understanding of baking fundamentals, culinary terminology, nutrition, sanitation and safety.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance