*production pastry
ef*
the production pastry chef will
responsi
- for s
- rvising pastry pr
- ction and develo
- g various bak
d goods a
- desserts. re
- nsibiliti
- will inc
- e: ordering, rec
- ing, fabric
- ng, baki
- cooling, packing
general pr
- ction management of pastry within th
commissary
- chen, independent follow-through
ith tasks
. Pastry chef should ass
t the operations and packing teams in the organization of events as well as provide support in various projects.
*philosophy & culture*
* up-hold and maintain the philosophy of deborah miller catering & events. start with the best possible ingredients, prepared to perfection, presented in a beautiful presentation by professional, hospitable staff.
* engage all employees in a meaningful way with the company culture; rooted in the RADISH
* up-hold and maintain a positive, professional work environment for all staff and peers.
*operations*
* works with and supports culinary director, executive chef, ops director and event manager to develop new seasonal and unique pastry recipes to feature on the menu
* supervises and manages pastry section of kitchen
* participates in research and development and taking ownership of the creative process
* ensures all kitchen activities operate in a timely manner, and the kitchen works with a sense of urgency
* manages the kitchen pastry/baked goods inventory effectively and utilizes waste whenever possible, making approved substitutions communicated through proper channels
* manages ordering for all pastry production within budget and ensures all product is accounted for
* provides a formal daily meeting to discuss production plan with all staff, monitors the success of the production plan, adjusts and provides support to kitchen employees with all tasks
* creates schedules with leadership for all kitchen employees
* holds employees accountable to their schedules and evaluates their performance through formal counseling
* adheres to and implements sanitation regulations and safety regulations
* maintains the kitchen space to be inspection ready at all times
* identify staffing needs, help to recruit new personnel and train them
* follows menu and recipe guidelines for food production
* always maintains a professional and positive attitude
* assists with disciplinary issues and coordinates with department head for disciplinary actions
* ensures kitchen is set up and broken down effectively, creating and utilizing checklists to monitor staff
* works with all operations, sales, and packing personnel to ensure every event accurate and delicious as possible
* maintains all kitchen equipment through proper cleaning and maintenance and communicates any unsafe conditions
* ensures all baked goods are completed on time
* lead a team up to 3
*essential functions:*
* the ability to read and understand productions sheets from database systems such as caterxpert or foodstorm
* good communicator: ability to understand & follow written and verbal instruction
* in depth knowledge of food preparation, nutrition and baking techniques
* knowledge of various baking ingredients and how they can be used in creative ways
* culinary degree or equivalent experience
* food handler’s license
* has an excellent pallet
* the ability to work independently or as part of a team
* the ability to lift at least 30 pounds on a regular basis
* the ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
* master in kitchen tool use
* ability to teach others new skills and concepts
* organized approach to projects
* able to take and give direction
* able to inspire others to be creative and work hard; morale builder
* adaptable in fast-paced and challenging work environment
* able to work nights, weekends and holidays, and variable schedule, per the needs of the business
* flexible to work long hours as needed
* possess a passion for exceeding expectations and a commitment to excellence
* high energy outgoing personality with strong professional and interpersonal skills
*required experience / qualifications:*
• high school diploma or ged equivalent
• minimum 2 years of management experience
• 3-5 years pastry chef experience
• the ability to communicate, understand, read, and write in english (Spanish proficiency is a plus)
• ability to organize self and team
• ability to manage multiple projects with high quality results
• ability to control labor costs and food costs utilizing waste
• has high-quality track record experience from high volume establishment(s) within culinary arts
• basic knowledge of outlook, word, and excel
• basic knowledge of databases relating to food production
• experience in staff scheduling
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
* 401(k)
* Flexible schedule
* Health insurance
* Paid time off
Schedule:
* 8 hour shift
* Day shift
* Holidays
* Monday to Friday
* Night shift
* Overtime
* Weekends as needed
Education:
* High school or equivalent (Required)
Experience:
* Food service: 3 years (Required)
Language:
* English (Required)
Work Location: In person