- Palm Coast, FL, USA
- 60000 per year Every other Friday
- Salary
- Full Time
Medical, Dental, Vision, 401K, Golf Privilege, Uniforms, PTO, Employee Meals, etc.
- Position Guidelines. Pastry Chef
- Essential Job Function. To prepare items in accordance with the position (sweet desserts, savory breads, mignardise, etc.). Position is responsible for the quality, variety, quantity of these items. Pastry Chef develops menus with the guidance and approval from the Executive Chef for member and non-member events. Pastry Chef may be called upon to perform demonstrations for select groups upon request.
- Duties and Responsibilities.
- Prepares or directly supervises kitchen staff responsibilities for the daily preparation / plating of sweet items, sauces, breads and "features" to ensure that the methods of cooking, garnishing and proper portion sizes are as prescribed by standardized recipes.
- Assist the Executive Chef with cost controls, requisitioning and issuing of food production in relation to the preparation of position's products utilized.
- Consistently maintains standards of quality, cost, eye appeal, flavor and textures of food.
- Ensures proper scheduling for maximum profitability and high standards of quality.
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
- Performs other administrative duties as assigned by the Executive Chef.
- Helps plan energy conservation procedures for the kitchen.
- Assist in the development of training and the provision of professional development for the position.
- Consults with the dining service personnel during daily line-ups when necessary.
- Assist in maintaining security of the kitchen including equipment, supplies and food inventories.
- Assist in food procurement, delivery, storage and issuing of food items, properly store food and supply products as they are to come in.
- Coordinates buffet presentations.
- Checks station mise en place before service time and inspects presentation of food items to ensure that quality standards are upheld.
- Reports all member / guest feedback to the Executive Chef and assists in resolving any issues.
- Assures to be in proper uniform and groomed.
- Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
- Follow-up and see tasks through until completed.
- Showing the characteristics of being time oriented and punctual, at all aspects.
- Performs other duties as directed.
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