Head Pastry Chef

Position Summary

• The Head Pastry Chef/Head Baker will meet the daily production goals for all cake and pastry products.

Essential Duties and Responsibilities:

• Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standard meet bakery standards.
• Develop standardized recipes for all menu items, ensuring recipes are accurate and updated as needed.
• Ensures proper levels of bakery and pastry items are prepared based on forecasted needs.
• Maintain an accurate inventory of all baking supplies and order as needed.
• Seeks to maintain knowledge of industry trends in the world of pastry and baking.
• Reviews production schedules to determine variety and quantity of goods to bake.
• Cleans and maintains work areas, utensils, and equipment, according to established procedures.
• Advises General Manager of any problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Completes production sheets and other records as required.
• Must be aware and adhere to ServSafe food safety practices and procedures at all times.
• Maintain a presentable appearance and practice excellent personal hygiene at all times.

Required Skills and Ability:

• Strong initiative, detail oriented and the ability to multi-task in a dynamic environment.
• Excellent interpersonal skills to work effectively internally and externally.
• Ability to lift up to 50lbs.

Certifications and Memberships:

• ServSafe certification definite plus but will be required after 90 days of employment.
• Education and Experience:
  • High School Diploma/GED required.
  • Must possess a minimum of 5 years proven Pastry Chef/Baker experience.
  • Attendance at a technical or culinary school preferred but not required.