Executive Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Executive Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Executive Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Executive Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Executive Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
ESSENTIAL FUNCTIONS :
QUALIFICATIONS : EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE :
MARGINAL FUNCTIONS :
ENVIRONMENT :
Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens. Standing for long periods of time.
Open kitchen, must be presentable towards guests. Lifting 50 lbs. daily.
BASIC FUNCTION :
The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include : Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more.
With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience.
Must keep a solid commitment for guests, staff and professional needs.
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