Commissary Pastry Chef

Position Summary John Bull Ltd is looking for a Pastry Chef to join our team in Nassau, Bahamas at our Commissary in Palmdale. The Pastry Chef is responsible for overseeing the Pastry Department at the John Bull Commissary. The Pastry Chef must demonstrate strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Pastry Chef is accountable for the quality and consistency of all pastry products produced, partner training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Kitchen Manager on the creation, development and implementation of new pastry items and creative menu development. Essential Duties & Responsibilities Demonstrates hands on approach to all bakery products ensuring quality, presentation, taste, food costing and consistency meet company standards. Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed. Ensures that all food products prepared meet the established specifications and standards. Ensures production levels of food items are prepared based on forecast demands. With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. Responsible for complete set up, cleanliness and organization of all food preparation areas within the Commissary. Seeks to maintain knowledge of food service industry and culinary trends. Bake fresh pastries, desserts and breads, and also creates sandwiches, savories and other non-pastry foods. The Pastry Chef must be a team leader and motivator for all departments within the Commissary. Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggests changes in working conditions and use of equipment to increase efficiency and safety of the food service operation. Works with Stewarding team to ensure the same level of standards and specifications are maintained throughout the foodservice operation. Reviews menu items and makes changes as necessary. Minimizes wastage and utilizes excess inventory whenever possible. Creates recipe cards for all menu items and trains team using recipe cards. Assists the Kitchen Manager with monthly inventory reporting and costing structure. Complies to all health, safety and sanitary regulations and standards. Ensures that a sanitary, clean, organized, safe, comfortable environment for employees is maintained at all times. Hosts periodic team meetings and/or training sessions as required. Other functional related duties as assigned by the Kitchen Manager. Qualifications Fully competent in all aspects of baking and pastry. Ability to define a problem, collect data, establish facts and form conclusions; understand complex instructions and process abstract ideas while delivering results. Must be present at work for assigned schedule including nights, weekends, holidays and extended hours when required. Ability to handle multiple tasks and work well in an environment with time constraints. Supervises day‑to‑day activities; provides a “Hands On” approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Commissary's standards of excellence. Critical thinking – evaluates scenarios methodically; makes judgments that seek constructive resolution in the interests of the operations. Results oriented – organizes and executes action plans that achieve practical results. Education: Two‑year college or technical school education or equivalent work experience. License/Certification: Food handling certificate. Experience: Minimum of 3–4 years of experience as a Pastry Chef with a reputable establishment. Basic Expectations Demonstrates adequate pastry skills and operations. Shows interest in participating in recipe development for seasonal food calendar. Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job‑related duties assigned by their supervisor. #J-18808-Ljbffr John Bull Ltd.