Pastry Chef

Requirements: Proven experience as a Pastry Chef Serv Safe Certification preferred or the ability to obtain certification Great attention to detail, creativity, organization and leadership skills Willingness to gain professional knowledge through trainings and seminars In depth knowledge of sanitation principles, food preparation, baking techniques, and nutrition Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)Ability to work independently but with guidance and support from the Executive Chef and Sous Chefs

Core Responsibilities: Prepare a wide variety of baked goods such as cakes, cookies, pies, breads, etc. following traditional and modern recipes Create new and exciting desserts to support changing menus and engage membership Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients and make appropriate orders Check material quality and equipment condition used for preparation and cooking process Maintain a sanitary work environment Utilize knives, hand tools, utensils, and equipment to decorate, weigh, measure, maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe, coat, or otherwise produce food Support other culinary/kitchen operations as needed and assigned

Minimum Physical Job Requirements: Must be able to communicate and maintain an effective rapport with management, employees and dining room staff. Must be able to stand and exert well paced mobility for periods up to four (4) hours in length. Must be able to carry up to 50-pounds.

Benefits: 401(k)Dental insurance Health insurance Health savings account or Flexible spending account Paid time off Professional development assistance Vision insurance Employee discounts on merchandise and meals