Pastry Chef

POSITION SUMMARY

Responsible for managing all baking & pastry production for patients, café, gift shop and catering events, to include overseeing and directing the work of other culinary team members. Develop pastry related recipes and ingredient specifications. Decorate pastry items for all aspects of the Culinary Service Department. Maintain highest professional food quality and sanitation standards. Completes special projects as assigned. Follows standard practices and complies with regulatory guidelines. Main duties include, following recipes to create pastries, cookies and other baked goods. Develop new and unique recipes to feature on the menus, with keeping stock of the kitchen's inventory

MINIMUM REQUIREMENTS

Education:

1. High school diploma or GED required. 2. Degree from a Culinary Arts or Pastry Arts program highly recommended.

Experience:

Minimum 2 years working in a high volume food service environment with professional baking experience required. One year of leadership experience preferred.

Knowledge, Skills, Abilities:

Must have working knowledge of baking, pastries, dough making and desserts Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing) Ability to read, write, and follow standard recipes and train others Ability to lead/direct others to ensure baking standards are consistently upheld Strong organizational and time management skills Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.)

License/Certification/Registration:

Must have (or become) certified thru National Restaurant Association Serv Safe program within first year of hire, and maintain certification during employment.

SUPERVISION RECEIVED

Receives supervision from Manager of Culinary Services.

SUPERVISION GIVEN

Directs the work of other culinary staff

ESSENTIAL FUNCTIONS

Operate and manage the pastry section of kitchen, directing the work of other culinary staff Oversee the daily management of production, inventory of ingredients to ensure consistency Work directly with vendors with ordering ingredients and monitor daily productions, plus all equipment needs Decorate, present pastries and baked goods in a tasteful and beautiful way Meet with customers to discuss custom-made desserts or baked goods for special occasions Ensure the bakery section of the kitchen adheres to health and safety regulations Develop new seasonal recipes, menus and keep up with the latest trends Coordinates and directs all aspects of baking production and service. Monitors personnel in the proper and safe use of equipment, identifies areas of opportunity for which to develop and/or implement new and current policies/procedures/standards and/or rules/regulations. Coordinates the preparation of foods as needed for patient meals, cafeteria, and special functions. Oversee other culinary team members to ensure the food presented is of the highest quality Completes production reports for all production areas. Participates in Quality Assurance and Process Improvement activities. Participates in menu and recipe development In coordination with manager and other Supervisors, coordinates special meal service, special functions, and menus by participation in the planning of events (set up, food ordering, receiving, and preparation.) Assists in menu development for the cafeteria, special functions, and patient meals. In coordination with manager, reviews special event and cafeteria pricing on a regular basis ensuring pricing schedules that meet department policies. In coordination with manager, participates in developing standard recipes in advance of their need. Contributes to the development or revision of patient menu cycle. Performs related and miscellaneous duties as assigned. Accepts additional assignments as required from Manager of Culinary

NON-ESSENTIAL FUNCTIONS

Performs other related and miscellaneous duties as assigned.