Pastry Chef at Rane Culinary Science Center
1 week ago
We provide approximately 55% of our employees' benefits.
Enjoy complimentary meals for every shift worked.
POSITION SUMMARY
As a Pastry Chef, you will be responsible for preparing, cooking, and baking various products in accordance with established recipes, quality standards, and food preparation checklists. Your duties will include:
- Preparing ingredients for baking, which encompasses portioning, prepping, garnishing, and storing food prior to use.
- Utilizing baking and measuring tools, equipment, and appliances safely and effectively to create baked goods.
- Adhering to food safety handling policies and procedures, including maintaining personal hygiene standards.
- Monitoring and ensuring the correct temperatures of kitchen appliances and food items, reporting any discrepancies to management.
- Cleaning and sanitizing the kitchen area, setting up and breaking down workstations, and following sanitation and cleaning protocols.
- Overseeing the quality of food prepared and the portions served throughout your shift.
It is essential to follow all company policies and procedures, including those related to safety and security. You will be expected to report accidents, injuries, and unsafe working conditions to your supervisor and complete any required safety training and certifications. Maintaining a clean and professional appearance is crucial, as is the confidentiality of proprietary information and the protection of company assets.
Effective communication is key; you will be required to interact with others using clear and professional language and to answer telephones with appropriate etiquette. Building and maintaining positive working relationships with colleagues is vital to achieving common goals and complying with quality expectations and standards.
Physical requirements include the ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. You should be comfortable moving over sloping, uneven, or slippery surfaces and be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping. The role may require standing, sitting, or walking for extended periods.
Previous experience in a pastry kitchen or restaurant setting is preferred, with a minimum of six months being ideal.
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