Job Summary

Responsible for all pastry production for the dining rooms and all other club functions. Develop pastry-related recipes and ingredient purchase specifications. Decorate pastry items for special events such as buffets and receptions. Supervise bakery employees. Assist in budget development and monitoring for bakery. Maintain highest professional food quality and sanitation standards.

Job Tasks/Duties

• Hires, trains, supervises, schedules and evaluates all subordinate Bake Shop personnel.
• Plans, prepares and decorates special pastry items as necessary.
• Approves the requisitioning of all products and supplies needed for the bakery.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the bake shop at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all bake shop employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops Bake Shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over bake shop items.
• Prepares preliminary budget for the Bake Shop; projects annual food and labor costs; monitors financial results; takes corrective action when necessary to help assure that financial goals are met.
• Attends regular meetings with Executive Chef, Food and Beverage Director and other managers and employees.
• Consults with Banquet Function Committee about pastry-related aspects of special events being planned.
• Attends BEO meetings.
• Evaluates Bake Shop products to assure that quality standards are consistently attained.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
• Oversees pastry cart and buffet dessert table setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other tasks as assigned by the Executive Chef.

Job Knowledge, Core Competencies and Expectations

• Knowledge of pastry production principles.
• Cake and other pastry decoration skills.
• Able to use kitchen equipment including large-capacity mixer, ice cream machine, combi / convection oven, pizza oven, proofer, robo coupe or other food processor.
• Ensures that work area is safe and secure.
• Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary conditions.
• Maintains high standards of quality appearance for all food prepared and served.
• Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience

• High School graduate or GED.
• Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program.
• At least three years of experience as a pastry chef in a retail, club, hotel, restaurant or institutional setting.