Supervises: Seasonal Assistant Pastry Cook
Job Summary (Essential Functions)
This position is responsible for all bread and pastry production as assigned by the Executive Chef for the dining rooms and all other club functions.
Develops pastry-related recipes and orders ingredients as needed, in addition to decorating pastry items for special events such as buffets and receptions.
Individual creativity is encouraged to offer pastry ideas to Executive Chef, while following established recipes for uniformity and preparing adequate amounts needed.
Must maintain highest professional food quality, freshness, and sanitation standards.
Essential Duties & Responsibilities include the following, but not limited to:
Plans, prepares, and decorates special pastry items.
Orders all products and supplies needed for the Bake Shop.
Ensures the highest standards of sanitation and cleanliness are maintained throughout the Bake Shop at all times.
Prepares appropriate amounts to minimize food and supply waste.
Develops Bake Shop recipes and techniques for pastry production to assure consistent high quality and variety for Membership.
Attends meetings with Executive Chef and Sous Chefs when needed.
Evaluates Bake Shop products to assure that quality standards are consistently attained.
Oversees pastry coolers and buffet dessert table setup and presentation.
Performs other tasks as assigned by the Executive Chef.
This list is not intended to be all-inclusive, and you may not be responsible for every item listed.
The employer reserves the right to assign additional functions and responsibilities, as necessary.
Job Knowledge, Core Competencies, and Expectations
Knowledge of pastry production principles.
Cake and other pastry decoration skills.
Able to use kitchen equipment including large-capacity mixer, ice cream machine, convection oven, slicer, proofer, and robot coupe.
Ensures that work area is clean, safe, and secure.
Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.
Adheres to state and local health and safety regulations.
Maintains the highest sanitary conditions.
Maintains high standards of quality appearance for all food prepared and served.
Knowledge of and ability to perform required role during emergency situations.
Education and/or Experience
High School graduate or GED preferred.
Certificate or diploma from a recognized Bakery and Pastry Culinary Arts training or degree program preferred.
At least three years of experience as a Pastry Chef in a retail, club, hotel, or restaurant setting.
Licenses and Special Requirements
Food safety certification.
Certification from applicable hospitality association is preferred.
Working Conditions and Physical Requirements
Required to stand for long periods of time and must be able to walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
Push, pull, or lift up to 50 pounds.
Continuous repetitive motions.
Works in hot, humid, and noisy environment.
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