What are the responsibilities and job description for the Pastry Chef position at BIRNAM WOOD GOLF CLUB?
Job Details
Description
Qualifications
Reports to: Executive Chef
Classification: Hourly, non-exempt
Education and/or Experience
• High School graduate or GED.
• Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program preferred.
• At least three years of experience as a pastry chef in a retail, club, hotel, restaurant or institutional setting.
Job Knowledge, Core Competencies and Expectations
• Knowledge of pastry and baking production principles.
• Cake and other pastry decoration skills.
• Able to use kitchen equipment including large-capacity mixer, ice cream machine, convection oven, rational oven, pasta maker,
pizza oven, proofer, robo coupe or other food processor, 40-gallon steam kettle and steam cabinet.
• Ensures that work area is safe and secure.
• Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary conditions.
• Maintains high standards of quality appearance for all food prepared and served.
• Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
Responsible for all pastry, dessert and bread production for the Club restaurants and all other club functions. Develop pastry-related recipes and ingredient purchase specifications. Decorate pastry items for special events such as buffets and receptions. Assist in budget development and monitoring for bakery. Maintain highest professional food quality and sanitation standards.
Job Tasks/Duties
• Plans, prepares and decorates special pastry items as necessary.
• Approves the requisition of all products and supplies needed for the bakery.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the bakery at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all employees assisting in the bakery, implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over bakery items.
• Prepares preliminary budget for the bakery; projects annual food and labor costs; monitors financial results; takes corrective action when necessary to help assure that financial goals are met.
• Attend regular meetings with Executive Chef, Food and Beverage Director and other managers and employees.
• Consults with Banquet Function Committee about pastry-related aspects of special events being planned.
• Evaluates bakery products to assure that quality standards are consistently attained.
• Prepare all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
• Oversees pastry cart and buffet dessert table setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other tasks assigned by the Executive Chef.
Licenses and Special Requirements
• Food safety certification.
• Certification from American Culinary Federation or other applicable hospitality association.
Physical Demands and Work Environment
• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
Salary : $90,000 - $100,000