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)
JOB TITLE: Pastry Chef
REPORTS TO: Executive Chef
POSITION TYPE: Full Time, Year round
HOURLY RATE: $20-$27.50 per hour DOE, plus gratuity DOE
Minimum Requirements:
Physical Requirements
Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Position Type and Expected Hours of Work:
This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.
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