Lead Pastry Chef

Job Summary

Working as a Pastry Chef will create and execute new and innovative dessert items for distribution to select locations. He/she will produce new and existing menu items on a consistent basis that exceed customer expectations in presentation, flavor, and quality. Additional responsibilities include but not limited to the following:

Key Responsibilities:

• Constantly create and produce new and innovative baked goods, pastries, cakes, tortes, breads, and desserts.
• Participate in the planning and implementation of seasonal menus.
• Produce and follow-up on all pastry production.
• Manage inventory and par-levels; communicate purchasing needs to Executive Chef.
• Execute recipes, menus, and specifications in accordance with company standards.
• Consistently deliver quality food to every guest, every time.
• Ensure quality standards are always maintained.
• Achieves/maintains food & labor costs by accurately preparing food and working efficiently.
• Ensure all security, safety, and sanitation standards are achieved including adherence to federal, state, and local regulations (HACCP, FDA).
• Ensure all team members adhere to company guidelines as set forth by employee manuals.
• Display positive attitude toward team members.
• Promote cooperative work climate, maximizing productivity and morale.
• Assist fellow team members when necessary.
• Provide assistance with catering production and events as needed and seasonally.
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Job Requirements:

Technical Skills

• Experience baking assorted sweet foods on a large scale.
• Ability to follow recipes according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Comfortable communicating with employees at all levels and have ability to drive positive results.
• Ability to train others as required.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical and communication skills required.
• Must be innovative and have ability to make changes to operations as needed to further improve work environment and performance.
• Servsafe Certified preferred (ability to obtain Servsafe Certification, if necessary).
• Must have excellent written and oral communication skills.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, ability to convert recipes from Metric to Imperial or Imperial to Metric.
• Early morning hour availability and late-night availability.
• Be able to reach, bend, stoop and frequently lift 50+ pounds.
• Be able to work in a standing position for long periods of time.

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• Qualifications:

· Experience creating and baking detailed and consistent pastries.

· Ability to manage time effectively.

· Must be able to work alone and in a team environment.

· Must have a strong passion for baking and a sense of urgency.

· Must have a working knowledge of all aspects of pastry production on a large scale.

· Must be an artist, able to craft works from flour, butter and sugar.

· Must be able to create baked goods for specific diets.

Education

· Associates Degree or bachelor's degree in culinary arts or related field, desired.

· Certification, desired but not required.