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Pastry Chef
3 months ago
Work Schedule: Wednesday through Sunday, 6:00 am - 2:00 pm
Employment Type: Full-time, Non-exempt
OBJECTIVE
To ensure the highest quality preparation of the dessert offerings at Vista, executed in a timely, efficient, and consistent manner. Adhere to proper handling and storage protocols for all food items in line with established standards, policies, and health regulations. Foster a positive working relationship with colleagues to promote a collaborative and harmonious environment.
SUPERVISORY RESPONSIBILITIES
- None
- Oversee the quality, quantity, and punctuality of daily bread production, seasonal desserts, ice creams, and sorbets.
- Prepare a variety of items including cakes, cookies, sauces, pastry cream, caramels, custards, and creams.
- Follow recipes, timing, and temperature guidelines to produce high-quality and consistent products.
- Ensure aesthetically pleasing food presentation, adhering to portioning standards, garnishing, and substitution protocols.
- Maintain continuous communication with the Chef de Cuisine and Executive Pastry Chef regarding dessert planning, production, inventory, and ongoing tasks.
- Implement all food and beverage procedures related to storage, rotation, spoilage, sanitation, and cross-contamination prevention.
- Comply with all health service standards.
- Perform additional duties as assigned.
Education and Experience:
- High School Diploma / GED; or recognized equivalent.
- Two (2) years of experience as a Professional Baker.
- Internal candidates may substitute 696 hours of Crossover Training, plus a minimum of 2,080 hours in lieu of the required two years' experience.
- Familiarity with baking techniques, terminology, and methodologies.
- Any combination of education and experience that demonstrates the ability to fulfill the job responsibilities.
Education and Experience:
- At least 2 years of baking experience in a fine dining environment.
- A minimum of 1 year of experience in high-volume production.