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)
Camaraderie Clubs, a management company started by the Co-Founder and former CEO of Travis Mathew, is looking to redefine the landscape of Country Club Membership for the next generation of Club Member. We own two premier club properties: Spanish Hills Club and The Huntington Club.
We work in a very collaborative team environment where our process culture of “Plan, Communicate, Track, Evaluate & Adjust” is applied to every decision our team makes, so that we can succeed as a team. It’s an exciting time to join our clubs and we are currently seeking a Pastry Chef to join our team at Spanish Hills Club.
Job Summary
Responsible for all pastry production for the dining room and all other functions in the club. 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 (Additional Responsibilities)
1. Plans, prepares and decorates special pastry items as necessary.
2. Ensures that high standards of sanitation and cleanliness are maintained throughout the bake shop at all times.
3. Establishes controls to minimize food and supply waste and theft.
4. Safeguards all bake shop employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
5. Develops bake shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over bake shop items.
6. Attends regular meetings with executive chef, food and beverage director and other managers and employees.
7. Consults with banquet function committee about pastry-related aspects of special events being planned.
8. Evaluates bake shop products to assure that quality standards are consistently attained.
9. Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
10. Oversees pastry cart and buffet dessert table setup and presentation.
11. Understands and consistently follows proper sanitation practices including those for personal hygiene.
12. Performs other tasks as assigned by the executive chef.
Reports to:
Executive Chef, Sous Chef
The employee is regularly required to:
· Lift up to 30 pounds.
· Bend, stoop, and carry.
· Reach in all directions
· Operate appliances and read gauges.
· Stand for long periods of time.
· Push, and pull objects such as pots, plates and food stuffs.
Compensation
Job Types: Full-time, Part-time
Pay: $20.00 per hour
Benefits:
Schedule:
Ability to Relocate:
Work Location: In person
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