What are the responsibilities and job description for the Pastry Chef position at Mount Nittany Health?
POSITION SUMMARY
Responsible for managing all baking & pastry production for patients, café, gift shop and catering events, to include overseeing and directing the work of other culinary team members. Develop pastry related recipes and ingredient specifications. Decorate pastry items for all aspects of the Culinary Service Department. Maintain highest professional food quality and sanitation standards. Completes special projects as assigned. Follows standard practices and complies with regulatory guidelines. Main duties include, following recipes to create pastries, cookies and other baked goods. Develop new and unique recipes to feature on the menus, with keeping stock of the kitchen’s inventory
MINIMUM REQUIREMENTS
Education:
1. High school diploma or GED required.
2. Degree from a Culinary Arts or Pastry Arts program highly recommended.
Experience:
Minimum 2 years working in a high volume food service environment with professional baking experience required.
One year of leadership experience preferred.
Knowledge, Skills, Abilities:
Must have working knowledge of baking, pastries, dough making and desserts
Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing)
Ability to read, write, and follow standard recipes and train others
Ability to lead/direct others to ensure baking standards are consistently upheld
Strong organizational and time management skills
Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.)
License/Certification/Registration:
Must have (or become) certified thru National Restaurant Association Serv Safe program within first year of hire, and maintain certification during employment.
SUPERVISION RECEIVED
Receives supervision from Manager of Culinary Services.
SUPERVISION GIVEN
Directs the work of other culinary staff
ESSENTIAL FUNCTIONS
Operate and manage the pastry section of kitchen, directing the work of other culinary staff
Oversee the daily management of production, inventory of ingredients to ensure consistency
Work directly with vendors with ordering ingredients and monitor daily productions, plus all equipment needs
Decorate, present pastries and baked goods in a tasteful and beautiful way
Meet with customers to discuss custom-made desserts or baked goods for special occasions
Ensure the bakery section of the kitchen adheres to health and safety regulations
Develop new seasonal recipes, menus and keep up with the latest trends
Coordinates and directs all aspects of baking production and service.
Monitors personnel in the proper and safe use of equipment, identifies areas of opportunity for which to develop and/or implement new and current policies/procedures/standards and/or rules/regulations.
Coordinates the preparation of foods as needed for patient meals, cafeteria, and special functions.
Oversee other culinary team members to ensure the food presented is of the highest quality
Completes production reports for all production areas.
Participates in Quality Assurance and Process Improvement activities.
Participates in menu and recipe development
In coordination with manager and other Supervisors, coordinates special meal service, special functions, and menus by participation in the planning of events (set up, food ordering, receiving, and preparation.)
Assists in menu development for the cafeteria, special functions, and patient meals.
In coordination with manager, reviews special event and cafeteria pricing on a regular basis ensuring pricing schedules that meet department policies.
In coordination with manager, participates in developing standard recipes in advance of their need.
Contributes to the development or revision of patient menu cycle.
Performs related and miscellaneous duties as assigned.
Accepts additional assignments as required from Manager of Culinary
NON-ESSENTIAL FUNCTIONS
Performs other related and miscellaneous duties as assigned.