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PASTRY CHEF
POSITION DESCRIPTION
FLSA: Exempt
ExemptPOSITION TITLE: Pastry Chef
Pastry Chef REPORTS TO (TITLE): Ownership
DATE: March 3rd, 2012
March 3rd, 2012 BASIC FUNCTION: Produce high quality pastries, cakes, tarts, tortes, pies and innovative breakfast & lunch offerings in a high volume Artisan Bread and Pastry Shop
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
•High school diploma or equivalent
High school diploma or equivalent•Culinary degree preferred
Culinary degree preferred•Minimum of five years experience in a bakery / hotel or restaurant with at least two years as a Pastry Chef
Minimum of five years experience in a bakery / hotel or restaurant with at least two years as a Pastry Chef •Human relations skills also necessary
Human relations skills also necessary•Strong organizational skills
Strong organizational skills•Computer literate
Computer literate •Excellent communication skills
Excellent communication skills•Innovative outside the box thinking required
Innovative outside the box thinking required•A passion and love for food and service must be evident
A passion and love for food and service must be evident•Able to prepare a wide variety of desserts and bread items from scratch.
Able to prepare a wide variety of desserts and bread items from scratch.ESSENTIAL FUNCTIONS: Other duties as assigned.
•Plans, coordinates and supervises the work activity throughout the day
Plans, coordinates and supervises the work activity throughout the day •Determines production and ensures the accuracy, quality and consistency of foods
Determines production and ensures the accuracy, quality and consistency of foods•Develop, plan, organize and conduct formalized training sessions for bakery staff and customers
Develop, plan, organize and conduct formalized training sessions for bakery staff and customers•Manages inventory of foods and supplies for area of assignment and maintains controls over these areas
Manages inventory of foods and supplies for area of assignment and maintains controls over these areas •Ensures proper storage and labeling of food
Ensures proper storage and labeling of food•Oversees and maintains safety and sanitary standards in production areas according to the State’s Health Code and internal standards
Oversees and maintains safety and sanitary standards in production areas according to the State’s Health Code and internal standards •Actively participates in menu planning and the introduction of new products that meet established standards of quality and innovation
Actively participates in menu planning and the introduction of new products that meet established standards of quality and innovation•Responsible for creation of baked goods and desserts applicable to the bakery menu
Responsible for creation of baked goods and desserts applicable to the bakery menu•Responsible for recipe creation and menu innovation.
Responsible for recipe creation and menu innovation.•Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the operations
Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the operations•Maintain effective working relationships with staff and customers
Maintain effective working relationships with staff and customers•May be required to assume the role of shop supervisor in the owner’s absence
May be required to assume the role of shop supervisor in the owner’s absence•Ability to work in a team-driven environment, take direction, offer direction and assist with problem solving
Ability to work in a team-driven environment, take direction, offer direction and assist with problem solving•Establish and maintain a positive, professional relationship with co- workers and customers through effective, accurate, timely, and reliable communication and action. Always remaining one step ahead of the guest in anticipation of their needs. Guarantee that each guest's expectations, requirements and request are being met or exceeded prior to arrival and throughout their visit.
Establish and maintain a positive, professional relationship with co- workers and customers through effective, accurate, timely, and reliable communication and action. Always remaining one step ahead of the guest in anticipation of their needs. Guarantee that each guest's expectations, requirements and request are being met or exceeded prior to arrival and throughout their visit.•Communicate with customers via telephone contact, written correspondence, e-mail and in person, our policies and procedures as they relate to the coordination of their needs
Communicate with customers via telephone contact, written correspondence, e-mail and in person, our policies and procedures as they relate to the coordination of their needs•Answer incoming calls with proper greeting and telephone etiquette. Timely response to phone calls and messages, ensuring the messages are returned
Answer incoming calls with proper greeting and telephone etiquette. Timely response to phone calls and messages, ensuring the messages are returned•Learn and be able to perform all other positions in the Bake Shop including using the POS system
Learn and be able to perform all other positions in the Bake Shop including using the POS systemENVIRONMENT:
The environment for this position includes the need to be mobile throughout shop, to include standing and walking for more than 8 hours a day.
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27 Leigh Street Town of Clinton, NJ 08809 908 735-0402
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