Find & Apply For Chef Jobs in Baldwinsville, New York

Pastry Chef Requirements:

A Timber Banks Pastry Chef is responsible for crafting delicious desserts and confectionery using established recipes, maintaining our standards for quality, designing seasonal menus and developing new recipes for the pastry section of our kitchen as needed. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers' expectations. To be successful in this role, you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Pastry Chef Responsibilities :

Liaising with the Executive Assistant and Executive Chef to communicate needs for ordering, scheduling/staffing, and equipment maintenance to ensure a successful working environment. Preparing ingredients and handling baking and other kitchen equipment. Reviewing banquet event orders and creating production schedules based on event needs. Creating wedding cakes, pastries, baked goods, and confections, by following a set recipe. Decorating wedding cakes, pastries, and desserts to ensure beautiful and tasteful presentation. Developing new recipes for seasonal menus as requested. Including standardizing recipes with appropriate yields and designing plated dessert standards. Monitoring the stock of baking ingredients. Monitoring stock of Persimmons Restaurant a la carte desserts and dessert components as needed and in conjunction with additional pastry chefs and pastry assistants. Producing desserts and dessert components according to established pars and/or as needed to ensure availability of Persimmons Restaurant menu items. Adheres to safety and health regulations in accordance with Timber Banks standards. Supervising and training staff members, when needed, including ensuring Persimmons Restaurant garde manger employees are equipped and trained to plate and serve a la carte desserts and specials to approved standards.

Pastry Chef Requirements :

High school diploma. Post-secondary training at a culinary institution preferred. Certificate in culinary arts, pastry-making, baking, or relevant field preferred. 2 or more years' experience working within the food industry as a Pastry Chef, Baker, or relevant role. Working knowledge of baking techniques and the pastry-making process. Creative ability with artistic skill in decorating cakes and other desserts. Keen attention to detail. In-depth knowledge of sanitation principles, food preparation, and nutrition. Flexible working hours, including weekends and evenings, when necessary. Capable of working in a fast-paced, production environment.

Pay:

$21.00 - $24.00 per hour Expected hours: 35.0 - 50.0 per week

Benefits:

Dental insurance Health insurance Opportunities for advancement Paid time off Retirement plan Vision insurance

Work Location:

In person