Pastry Chef

Description

Job Summary

The Pastry Chef is responsible for preparing and baking a variety of goods, including: cakes, cookies, pies, pastries, breads, etc. using both traditional and modern recipes. This position develops creative and innovative desserts to enhance menus across Santa Cruz Seaside Company businesses. Additional responsibilities include: managing ingredient inventory, maintaining equipment, guiding and training staff, and ensuring compliance with sanitation and safety standards.


Unique Job Requirements

This is a unique opportunity to join the Boardwalk's great Guest Service Team. Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles: Smile, Welcome, Eye Contact, Lift the Experience, Leave them Well.


Must be able to work a varied work schedule; 7 days a week including evenings, weekends and holidays. May work as early as 4:00 am to as late as 2:00 am. Schedule will vary depending on season. May not wear jewelry or false nails. Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card. Must obtain ServeSafe Manager certification within one year.


Job Tasks

Operate and manage the pastry section of the kitchen while coordinating with the Banquet Chef and Culinary Assistant managers to maintain an efficient and successful working environment


Prepare ingredients and safely operate baking equipment.


Create pastries, baked goods and confections by following established recipes and quality standards.


Ensure all pastry items are prepared using high quality, fresh ingredients.


Collaborate with Chefs and the Marketing team to coordinate dessert offerings for the main catering menu.


Develop new recipes for seasonal menus and special events.


Meet with customers to discuss details and plan custom made desserts and pastries for special occasions.


Monitor inventory levels of baking ingredients and supplies.


Order supplies, ingredients and equipment for the pastry section as needed and with budget guidelines.


Ensure the pastry section complies with all health, safety, sanitation, and food handling regulations.


Supervise, guide, and train team members as needed.


Greet every Guest and answer Guest's questions and provide consistent, friendly and helpful Guest Service.


Oversee preparation and presentation of Commissary food items.


Communicate and make production recommendations based on sales reports and product demand.


Coordinate with Chef/Kitchen Manager to establish daily production request orders.


Ensure Boardwalk food displays are rotated daily to ensure FIFO.


Ensure delivery of food orders to restaurant locations by established time line and maintain proper levels.


Maintain inventories of paper and plastic goods for use by production team for deli and commissary items.


Complete food production requests.


Responsible for placing food orders for deli & commissary needs.


Clean equipment and maintain work area to meet a high level of cleanliness.


Control food waste.


Make recommendations for improvements of menu, quality, maintenance and equipment use.


Maintain daily product transfer forms used by finance to transfers costs to Food Service locations.


Participate in event planning meetings to ensure proper and current information is available for effective and efficient operation of kitchen.


Maintain high standards of sanitation.


Practice and maintain Food HACCP and Safety standards.


Ability to obtain a food handler card within 30 days of hire.


Other duties as assigned.


Relationships (Internal)

All levels of Santa Cruz Seaside Company Team Members.


Relationships (External)

Minimum interaction with Guests.


Qualifications: Training and Experience

3-year proven experience as Pastry Chef, Supervising or Lead Baker.


Baking and Pastry Degree from an accredited culinary school/program preferred.


Great attention to detail.


Creative flair and a passion for experimenting with new dessert concepts.


Strong organizational, multitasking and leadership skills.


Time management proficiency.


In depth knowledge of sanitation principles, food preparation and baking techniques.


Working knowledge of baking with ingredient limitations (pastries that are gluten free, dairy free, sugar free, etc.)


Knowledge, Skills and Abilities

Ability to train Team members


Ability to follow and enforce all food safety regulation and controls.


Ability to comply and enforce all food service departmental and company policies.


Ability to use a knife and be proficient in knife techniques.


Ability to follow verbal and written directions.


Ability to perform repetitive work such as slicing and dicing.


Ability to use proper back safety techniques.


Ability to quickly learn methods for using various equipment: slicer, steamer, commercial ovens, etc.


Ability to effectively clean and sanitize work areas to a high level of cleanliness.


Ability to handle high volume production.


Ability to be safety conscious for self and others.


Ability to communicate effectively.


Ability to meet production output requirements.


Ability to obtain CA Food Handler card within 30 days of hire.


Ability to obtain ServeSafe Manager certification within one year.


Physical Requirements

Able to stand and walk for extended periods, up to eight or more hours per shift.


Able to frequently bend, stoop, kneel, crouch, stretch, twist, and reach while performing baking, decorating, cleaning, and inventory tasks.


Able to work at a fast pace and move safely throughout kitchen, bakery, storage, and production areas.


Able to lift, carry, push, and pull ingredients, supplies, equipment, and finished products weighing up to 50 pounds.


Able to transport baking ingredients, trays, racks, boxes, and other kitchen materials throughout the facility.


Bi-manual dexterity and fine motor skills sufficient to prepare, decorate, portion, package, and present baked goods and pastries.


Able to perform repetitive hand and arm motions including mixing, kneading, rolling dough, piping, frosting, whisking, slicing, and decorating products.


Able to safely operate commercial baking equipment including mixers, ovens, proofers, slicers, and other bakery equipment.


Able to reach above shoulder level and below waist level to retrieve and store ingredients, supplies, and finished products.


Able to work in varying temperatures, including exposure to hot ovens, steam, refrigeration, and freezer environments.


Able to work around flour dust, food allergens, cleaning chemicals, and other common bakery and kitchen substances while following safety procedures.


Able to read recipes, production sheets, inventory records, purchase orders, labels, temperature logs, and computer screens.


Able to distinguish colors, textures, and product appearance to ensure quality, consistency, and presentation standards are met.


Able to hear conversations, verbal instructions, timers, alarms, and equipment signals in a busy kitchen environment.


Able to climb stairs and use step stools or ladders safely when accessing supplies or storage areas.


Able to maintain continuous manual dexterity and visual focus for detailed pastry decorating and finishing work.


Able to work safely on wet, slippery, or uneven surfaces while adhering to established safety procedures.


Licenses / Insurance

N/A


Testing Upon Offer or Hire

Reference Check


Criminal Background Check


Drug Screen