Pastry Chef
2 months ago
**PASTRY CHEF - GJELINA NYC**
**Salary Range**:$70,000 to $90,000 per year (DOE and state)
***: The Pastry Chef is responsible for developing and planning recipes and overseeing the daily production of bread, pastries, and other baked goods/desserts at the facility. Duties include understanding what types of baked goods and desserts the clientele enjoys and developing or improving upon successful recipes. This position oversees and participates in consistent training in the preparation of all bread, bread-related, pastries, and dessert procedures and quality. Plan, develop and price menu items with the Executive Chef, order all food, and keep records and accounts. Manages staff. Responsible for the overall direction, coordination, and evaluation of all aspects of the department employees. Carries out management responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
**GENERAL ATTRIBUTES**:
- To maintain a high **_customer service focus_** by approaching your job with our guests' satisfaction always in mind.
- To have a **_positive impact_**, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
- To be** **_decisive_**, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
- To be **_motivated and committed_**, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
- To be** **_flexible_**, responding quickly and positively to changing environments
- To maintain high **_team focus_** by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.
**ESSENTIAL DUTIES AND RESPONSIBILITIES **(other duties may be assigned):
- Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.
- Plan, schedule and supervise bakery/pastry production, shipping and cleaning activities to highest safety and sanitation standards.
- Supervise, evaluate, train and schedule work of bakery staff.
- Order and arrange for correct ingredients, supplies and equipment using system.
- Develop, maintain, and update recipes.
- Responsible for inventorying of stock.
- Assist bakers with the production of products or when the schedule falls behind.
- Follows the prep list created by management.
- Manage quantities to be baked, ensuring we have stock but also keeping waste to a minimum.
- Execute large custom bread/dessert orders.
- Manage the schedule for the team.
- Follows recipes according to guidelines.
- Prepares all bread/dessert items, as well as breads, to the highest quality.
- Follows recipes, portion controls, and presentation specifications.
- Collaborate with the Chefs/management to create new and exciting desserts according to the season.
- Restock all items as needed throughout the shift.
- Cleans and maintains station in practicing good safety, sanitation, organizational skills
- Has understanding and knowledge to properly use and maintain all equipment in station
- Helps with other kitchen duties assigned by the Chefs to ensure all department needs are met.
- Act with integrity, honesty and leadership that promotes company's values.
- Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.
- Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.
- Cross-train in other positions and provide support to those workstations as needed.
- Perform other duties and responsibilities as required or requested.
**SUPERVISORY RESPONSIBILITIES**:The position assists in supervising /leading bakers/pastry cooks to comply with the organization's policies and procedures. Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff; and resolving problems.
**QUALIFICATIONS**:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.
- 5+ years of baking/pastry production experience.
- Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
- 2+ yrs. previous experience leading the bread/pastry department
- Must kno
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