Pastry Chef

JOB SUMMARY
The Pastry Chef is responsible for overseeing all aspects of pastry production, including the preparation, baking, and presentation of desserts, breads, and other baked goods. This role ensures consistent quality, flavor, and appearance of all pastry items while adhering to established recipes, production schedules, and safety standards. The Pastry Chef also develops new recipes, manages inventory for the pastry department, and provides training and direction to pastry staff as needed.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Responsible for the day-to-day operations of the pastry department, including overseeing and guiding the bakery team to ensure high-quality production, consistency, and adherence to culinary standards.
    
2. Plan, prepare, and execute a wide range of pastries, desserts, breads, and specialty items.
    
3. Develop new recipes and seasonal dessert menus in collaboration with the culinary team.
    
4. Ensure the highest standards of quality, taste, and presentation for all pastry items.
    
5. Maintain a clean, safe, and organized work environment following all food safety and sanitation guidelines.
    
6. Monitor inventory and order pastry-specific ingredients and supplies as needed.
    
7. Train, supervise, and mentor pastry staff, fostering a culture of creativity and excellence.
    
8. Manage production schedules to meet service demands for both a la carte and catered events.
    
9. Stay updated on current pastry trends and techniques to keep offerings innovative.
    
10. Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing and Federal, State, and local laws.  Instruct personnel in methods of sanitation and safety.  Report all accidents/incidents per department policies.
     
11. Abide by all established Vicar's Landing policies, procedures, and rules, including attendance.  Maintains established standards of personal hygiene and cleanliness.  Dresses to present a professional appearance.  Attending service training as required.  Participate in intra-departmental meetings.
     
12. Perform specific work duties and responsibilities as assigned by the Dining Services Director, Assistant Dining Services Director, or Executive Chef.
     
13. Other duties as assigned

JOB REQUIREMENTS
Education and Experience:

• Culinary degree or certification in pastry arts preferred.
• Minimum 5 years of experience as a Pastry Chef or in a similar role running a Pastry kitchen.
• Minimum 3 years of experience in a supervisory role or leading a team.
• ServeSafe or equivalent food safety certification preferred

Skills, Abilities & Competencies:

• Strong knowledge of baking techniques, pastry production, and flavor combinations.
• Excellent organizational and time management skills.
• Ability to work collaboratively in a team environment and lead by example.
• Creativity and attention to detail with a commitment to excellence.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch.  The employee must occasionally lift and/or move up to 30 pounds.  Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time.  The employee must be able to communicate verbally with other on the phone or in person.