Summary

Are you looking to work in a state-of-the-art kitchen with brand new equipment and cutting-edge technology? Our Production Kitchen will amaze you!

The Pastry Chef will be responsible for crafting an assortment of delicious gluten-free desserts, including pastries, cookies, cakes, breads, and other confections. This person should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role you must be well-versed in culinary arts and adhere to strict standards or hygiene and cleanliness.

Essential Duties and Responsibilities

• Operating and managing the pastry section of the kitchen and ensuring a successful working environment.
• Preparing ingredients, baking, and handling kitchen equipment.
• Creating pastries, baked foods and confections by following a strict gluten-free recipe
• Decorate and present pasties and baked goods in a tasteful and beautiful way
• Assist in developing new recipes
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Monitor stock of baking ingredients, notifying supervisor of shortages
• Notify supervisor of equipment maintenance issues
• Cleaning and sanitizing all work areas and ovens as well as baking and decorating equipment
• Ensure the kitchen adheres to health and safety regulations
• Report to work as scheduled, in uniform, and ready to assume responsibilities
• Maintain a professional relationship with all coworkers
• Maintain a commitment to honesty and integrity
• Ability to accept constructive criticism in order to raise and maintain performance standards
• Other duties as assigned
• The desire to have fun, smile and have a happy attitude!

Qualification

• High School diploma
• Certificate in culinary arts, pastry-making, baking, or relevant field
• Two or more years’ experience working in the food industry as a Pastry Chef, Baker, or relevant role
• Sound understanding of food allergies and foodborne illnesses
• Working knowledge of baking techniques and the pastry-making process
• Creative ability with artistic skill in decorating cakes and other desserts
• Detailed-oriented
• Excellent time management skills
• Effective communication skills
• Skilled in operating kitchen equipment
• Understand and follow sanitation procedures
• Manager ServSafe Certification required

Supervision

The employee performs work under the supervision of the Bakery Production Kitchen Manager.

Work environment and Physical Demands

Work with hot, cold, and potentially hazardous equipment

• May be required to work in very warm or cold conditions for an extended period of time
• While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell
• The employee must frequently lift and/or move up to 50 pounds