Job Summary:
The Dessert Chef is a culinary professional is responsible for the creation, preparation, and presentation of a wide variety of pastries, desserts, and baked goods.
Areas of Responsibility:
- Follow recipes to make pastries, cookies, breads, candies, chocolates, cakes, cupcakes, and pies.
- Create new recipes for the menu and develop new and unique recipes.
- Keep stock of the kitchen's inventory and ensure the quality of ingredients and equipment.
- Plan dessert menus and meet with customers to discuss details and plan custom-made desserts for special occasions and catered events.
- Order new supplies, ingredients, and equipment, prepare ingredients, and handle baking equipment, rotating product and adhering to proper shelf life.
- Keep baking area and equipment properly cleaned and sanitized according to DHEC guidelines.
Knowledge, Skills, Abilities, and Worker Characteristics:
1. Knowledge of safety, sanitation, and food handling procedures.
2. Possess excellent organizational and time management skills, great attention to detail, and creativity.
3. Have in-depth knowledge of sanitation principles and baking techniques.
4. Providing excellent customer service by interacting with patrons, answering questions about pastries, and accommodating special requests or dietary needs.
5. Understanding cost control, portion sizing, and pricing to contribute to the financial success of the pastry department.
Working Conditions:
- May work long, irregular hours that include weeknights, weekends, and holidays.
- Must stand for extended periods.
- Are often exposed to hot and cold temperatures.
- Occasionally work near contaminants and hazardous equipment.
- Often work in a noisy and distracting environment.
Required Physical Abilities:
Physical demands of this position include repetitive movements, bending, twisting, reaching overhead, and carrying weighted materials up to 50 lbs. Must be able to handle, control, or feel objects, tools, or controls.
Education:
- Associate’s/bachelor’s degree preferred.
- A certificate in culinary arts or a related field.
- At least 3 years culinary/baking experience under Executive Chef leadership.
About the College: Founded in 1911, Spartanburg Methodist College is a private residential liberal arts institution serving a diverse student population within the United Methodist Connection. Since its founding as the first co-op school in the nation, SMC has remained dedicated to its mission to connect education and employment. After over 100 years as an Associate Degree granting institution, the college launched its first bachelor’s degree in 2019. SMC is growing significantly, adding new programs, and consistently evaluating operations because of a campus-wide commitment to innovation and a passion for designing all campus programs to serve its student population intentionally. Today, the college’s emphasis on education and employment includes a unique professional development concentration comprised of eight required courses for students seeking associate and bachelor’s degrees. SMC is committed to its student demographic and believes that global impact is possible through their success.
Spartanburg Methodist College does not discriminate on the basis of race, color, creed, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation or any legally protected status in any personnel action regarding the recruiting, hiring, and promotion of faculty and staff members.
All offers of employment are contingent upon satisfactory results of a background investigation. SMC participates in the federal E-Verify program.
SMC does not maintain an open application file. Unsolicited resumes will not be considered.
