Description:

The Pastry Chef is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. The Pastry Chef is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. The Pastry Chef will need to have a superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. He/she must also have the ability to multitask and work under pressure in a high volume fast paced environment.

Requirements:

A minimum of 5 years of pastry experience is required, with at least 1 year of management experience. A culinary training or degree is preferred, but not required

Additional Info:

Reports to: Executive Chef Competencies & Qualifications: Seven years of experience in fine dining pastry environment, with at least two years of management experience Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings Ability to multi-task and work under pressure in a high-volume, fast-paced environment Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations Ability to write reports, business correspondence, and procedure manuals Ability to calculate figures and amounts such as discounts, proportions, percentages Actively practice food safety procedures Ability to lead, train, and motivate team Organizational skills Effective time management Culinary training or degree preferred, but not required Strong English communication skills required; French and Spanish language skills a plus