Pastry Chef

Position Summary:

Responsible for pastry production in all food service areas within the operation. Develop pastry-related recipes and ingredient purchase specifications. Decorate pastry items for special events such as buffets, events, and cooking demonstrations. Assist in budget development and monitoring for bakery. Maintain highest professional food quality and sanitation standards.

Essential Responsibilities:

1. Plans, prepares and decorates special pastry items as necessary for events and the A La Carte restaurants including fresh Breads daily as well as weekly specials.

2. Imports requisitions of all products and supplies needed for the bakery to the Culinary Director.

3. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen at all times.

4. Establishes controls to minimize food and supply waste and theft.

5. Safeguards all bake products in production by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

6. Develops bake shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over bake shop items.

7. Attends regular meetings with Culinary Director and other managers and employees.

8. Consults with sous chef about pastry-related aspects of special events being planned for the future.

9. Evaluates bake shop products to assure that quality standards are consistently attained.

10. Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in pastry production.

11. Oversees buffet dessert table setup and presentation.

12. Understands and consistently follows proper sanitation practices including those for personal hygiene.

13. Performs other tasks as assigned by the Sous Chef and Culinary Director.

14. Continues to improve their skills within the pastry industry through research, and keeps up with the trends

Knowledge, Skills, and Abilities:

• Must be able to work professionally under busy conditions and must complete his/her task in an efficient, organized manner, while maintaining a professional demeanor.
• Must have a strong passion in pastry production, and able to re-design pastry area for optimum production capabilities.

Education, Certification/License and Experience:

· Prior experience in similar operations such as private clubs, fine dining restaurants, hotels, resorts, or equivalent industry sector. Formal culinary training preferred.

· High school diploma, Associate Degree, or Certification preferred

Working Conditions/Environment:

• Position requires the ability to sit, stand, and walk for extended periods. Lifting and carrying items up to 20 pounds is necessary and lifting up to 50 pounds is required occasionally.

Job Type: Full-time

Pay: $17.00 - $21.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Referral program
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Experience:

• Restaurant experience: 5 years (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Ability to Commute:

• Charlotte, NC 28210 (Required)

Work Location: In person