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:

• English (Required)

Work Location: In person