Description

Position Description: Pastry Chef is responsible for planning, developing and producing the highest-quality pastry, desserts and wedding cakes.

Essential Job Functions: 

· Development, planning, production, set up and display of all desserts for banquets and weddings consistent with catering menus as well as custom made menus.

· Development, planning, production, and display of all ala carte dessert items for all restaurants.

· All specialty items such as birthday and anniversary cakes and holiday novelty items (i.e. gingerbread house, Easter chocolates, etc.)

· Preparing, presenting and explaining sample wedding cakes to prospective brides during tastings or other catering meetings.

· Working in conjunction with catering sales department to develop desserts for member social functions, weddings and group banquets

· Working in conjunction with the Executive Chef to provide menu continuity with regard to desserts and how they compliment members’ night salad and entrée selections.

· Assist with inventory.

· Must have the ability and willingness to work in other areas of operation (such as pantry, expo, plating, and prep) when needed as directed by the Executive Chef.

· Assist with general cleanliness, organization and upkeep of all kitchen areas.

· Additional duties, projects and responsibilities as directed by the Executive Chef.

· Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.

Requirements

Education: High School Diploma or equivalent. Culinary degree preferred

Experience: Two years of experience in a full service restaurant kitchen, preferably in a resort or club environment, with progressive culinary responsibilities or any combination of education and experience which provides the required skills, knowledge and abilities in the culinary area.

Skills: Good communication, customer service, and interpersonal skills, excellent baking and specialty cake making skills. Working knowledge and understanding of modern pastry trends and technique.

Supervisory Responsibilities: None.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires normal range of hearing and vision. Requires ability to lift up to 30lbs.