Top 2 Pastry sous Jobs in Santa Ana Ca

Pastry Chef
Knott's Berry Farm —Buena Park, CA
- $69,750 - $93,000 a year
- Weekends as needed
- Background check
- 18 years or older
- ServSafe
1d
Back of House Team Member
Prism Talent Group —Orange County, CA
- $16.90 - $28.00 an hour
- Temporary
- Background check
- Ability to lift 50 pounds
- Fair chance
- Health insurance
- Dental insurance
Quick Apply

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Kitchen Manager
Gen Korean BBQ —Tustin, CA
Work with General Manager to analyze food cost and prepare justification report. Control food cost to meet or exceed the standard. High school diploma or GED;
$19 - $21 an hour
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6d
Kitchen Manager
SOGNO TOSCANO —Los Angeles, CA
We are looking for a strong kitchen leader with high-volume restaurant experience who is comfortable working alongside the team, running expo during busy…
$25 - $30 an hour
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5d

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Pastry Chef

Knott's Berry Farm -
Buena Park, CA

Apply Now

Job Details

Full-time
$69,750 - $93,000 a year
1 day ago

Qualifications

Spreadsheets
Staff scheduling
Team scheduling
Supervising experience
Kitchen cost control
Bachelor's degree
Budget planning
Computer skills
Managing kitchen staff
Baked goods production
Food Handler Certification
Organizational budget management

Full Job Description

Overview:

The Pastry Chef is responsible for Overseeing the Bakery dept. The role is responsible for crafting various delectable such as cakes, pies, tarts, and bread components in regards to Knott's Berry Farm Bakery and Pastry Standards. The Pastry Chef will coordinate with the Executive Sous Chef as well as the Executive Chef in pairing bread and desserts, ordering supplies, and planning and directing baking preparation as well as supervising a team of baking staff. It is essential to have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Salary Details: $69,750 - 93,000/yr., based on prior experience

Responsibilities:

Ensures all food preparation personnel are properly trained and certified to perform their respective duties to meet division standards in conjunction with department managers.
Ensures the timely production of baked goods that Meet and/or Exceeds standards, includes meeting the demands of menu specialties and special catering event requests in collaboration with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production.
Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment.
Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets.
Craft various deserts from fondant icing, sugar crafting, candy making, cake designing, and fresh from scratch puddings, mousses, custards, muffins, cookies, brownies and various other deserts and baked goods. Keep up with new trends and develop new menu items as needed.
Manages the inventory levels, the COGS and any financial aspect of the bakery dept.
Effective communicator, maintains communication with staff, and leadership as needed. Responds to guest concerns as directed by leadership group.
Motivates and recognizes the team members.

Qualifications:

Bachelor's degree required, preferably in culinary arts.
ServSafe Food - Manager level certification required.
California Food Handler's Card.
Minimum 8-10 years of prior, work-related experience.
Minimum 3-5 years of prior leadership, supervisory experience.
Computer skills including knowledge of word processors, spreadsheets, and e-mail. Some type of Food trak or inventory system is a must.
Skilled Bread, pastry and cake production and development
Ability to work nights, weekends and holiday periods to meet business needs.
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

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