production pastry chef
the production pastry chef will be responsible for supervising pastry production and developing various baked goods and desserts. responsibilities will include: ordering, receiving, fabricating, baking, cooling, packing and general production management of pastry within the commissary kitchen, independent follow-through with tasks and attention to detail. Pastry chef should assist 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:
Work Location: In person