The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods. They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries and is responsible for coordinating pastry and bread production Responsibilities:
- Managing Pastry Production
- Manage staffing
- Manage Cost of Goods while maintaining the highest quality products
- Work with the Owner in executing recipes within the restaurant’s vision
- Manage flow and quality of work
- Update product offering with farmer’s marker & local produce availability
- Identify staff needs and maintain great team morale
- Assist with the management of the pastry’s staff schedule
- Monitor stock and place orders for the department
- Maintain a lean and orderly pastry station and adhere to health and safety standards
- Working knowledge of baking with ingredients such as ancient grains, fermented doughs, and alternative baking techniques
Requirements:
- Two (2) Years of experience in a Pastry Chef role, preferably leading others
- Must be familiar and confident in working in a multi-faceted concept
- Certification in food safety is required (We pay for and provide the SERVSAFE class at our location)
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Must have the stamina and ability to stand for long periods of time while working.
- Ability to work both independently and with a team
- Must possess a high attention to detail and strong organizational skills
- Ability to work weekends and holidays as needed
Job Type: Full-time
Pay: $22.00 - $26.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
Physical Setting:
Application Question(s):
- Please list your desired wage.
Experience:
- Pastry: 1 year (Required)
- management: 1 year (Preferred)
Work Location: In person
