Hinterland Pastry Chef

Description

Description

An organization’s personnel is it’s most critical and important asset. In the same way that Hinterland is dedicated to delivering an exceptional and exciting experience in craft brewed beer and dining, Hinterland is also committed to supporting a highly skilled, knowledgeable ethical team. Hinterland is committed to delivering the highest level of service in all aspects of its operation. To accomplish this each team member must know, understand and be able to execute their role and responsibility at a high level.

Reports to: Executive Chef

Pastry Chef job duties, role and responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with our event manager to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements

Requirements

Tools & Technology

• Commercial use:

             * blenders, grinders, slicers

             * broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers

             * cutlery (boning knives, chefs' knives, paring knives)

             * ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens

• Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Slicing machinery
• Food safety labeling systems
• Supply management software
• Personal computers
• Point of sale terminal
• Menu planning software
• Inventory management software
• Recipe cost control software
• Point-of-sale software
• Spreadsheet software (Microsoft Excel)

Minimum Qualifications

• Positive, can-do attitude and willing customer service approach
• Two or more years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Able to communicate effectively with managers and kitchen personnel
• Able to reach, bend, stoop and frequently lift up to 40 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)

This policy/procedure is a guideline to be followed with reason and discretion. This policy/procedure is subject to change. Any change to this policy/procedure is subject to and requires management approval prior to implementation. Any change to this policy/procedure requires written notification to the entire Hinterland team prior to implementation.