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:

1. Minimum 2 years working in a high volume food service environment with professional baking experience required. 

2. One year of leadership experience preferred. 

Knowledge, Skills, Abilities:

1. Must have working knowledge of baking, pastries, dough making and desserts

2. Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing)

3. Ability to read, write, and follow standard recipes and train others

4. Ability to lead/direct others to ensure baking standards are consistently upheld

5. Strong organizational and time management skills

6. Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.)

License/Certification/Registration:

1. 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