Pastry Chef

SUMMARY:Works with Culinary team to create, produce and maintain pastry menus for a la carte, banquet, and member event functions. Supervises and mentor’s chef apprentices in all thing’s pastry. Works with catering director to create custom menus to fit the needs of our members and their guests. Supports in others areas of the F&B operation as needed.RESPONSIBILITIES:Maintains own schedule based on production and budgets.Works with Executive Chef to procure pastry goods and supplies.Ensures we have a positive, engaging, teaching & coaching culture in the kitchen.Prepares or directly supervises kitchen staff responsible for the daily preparation breads, desserts, and pastries to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes.Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for pastry food production.Responsible for ensuring food safety through monitoring cooking and holding temperatures, production dates and proper storage.Consistently maintains standards of quality, cost, eye appeal and flavor of foods.Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.Consults with dining service personnel during daily line-ups.Assists in maintaining security of kitchen, including equipment and food and supply inventories.Coordinates buffet presentations.Submits ideas for future goals, operational improvements and personnel management to executive chef.Responsible for production of desserts for the dining room.Inspect dessert mise en place before service to ensure freshness, wholesomeness and quantities are adequate for service.Responsible for production of desserts for banquets and special events keeping close communication with catering team and banquet chef on numbers and counts.Performs other appropriate tasks assigned by the executive chef.QUALFICATIONS:Culinary Associates Degree & 2 years+ relevant kitchen management experience4 Years plus working in a professional kitchenCurrent serve safe of food handlers card requiredReliable and predictable attendance requiredPHYSICAL DEMANDS AND WORKING CONDITIONS:Must be able to work in a busy environment while maintaining organization, attention to detail and focusing on cleanlinessAbility to be on feet for up to 100% of the prescribed shiftAbility to lift 50 pounds, able to stand, bend, stoop, twist and turn for prolonged periods of time.The position will require working inside and outside various times of the year #J-18808-Ljbffr