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