What are the responsibilities and job description for the Pastry Chef position at Seabury?
PURPOSE:
In coordination with and at the direction of the Executive Chef, execute food production primarily in support of all pastry/dessert/baking needs for Main Dining Room, Bistro and Health Care operations. Additionally, supporting the Seabury Culinary Team in a Cook capacity, assisting in all areas of the operations as needed. Both duties include managing and supervising appropriate kitchen operations and possessing knowledge of both pastry arts and fine food production and execution. There is a strong element of cooperation between this position and all Seabury Culinary Team Members –working together to ensure the delivery of service meets quality expectations and to ensure compliance with state and federal health code and sanitation regulations.
EDUCATION: High School Graduate or equivalent; ServSafe® certification required for Cook Level 2
EXPERIENCE: 1 year in Culinary Service / Baking and Pastry Experience Necessary
6 months in food preparation/cooking; 2-5 years for Level 2
For Bistro cook, customer service experience is necessary
SPECIFIC SKILLS:
Ability to read, speak and understand the English language clearly.- Must be able to work in a fast-paced environment as part of a successful team.
- Ability to be on feet for extended periods of time and do moderate lifting regularly.
- Must have basic (advanced for level 2) knowledge of food and food preparation procedures, and some knowledge about care of kitchen equipment.
- Must be able to perform job functions without direct supervision.
- Must be able to direct the activities of prep cook and utility staff in the absence of Sous Chef and Executive Chef.
- Must have the ability to create a variety of desserts, including pastries, cookies, candies, and other sweets or breads.
- Strong communication skills needed.
- Must be available to work evenings, weekends and holidays.
- Must be willing to act as a “Rounds Chef” and train in other kitchen stations as needed.
- Strong Customer Service, Front of the House skills necessary for Bistro Cook as customer interaction is continual due to format of Bistro.
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