Pastry Chef

The Pastry Chef is responsible for the preparation of breakfast pastries, dessert items and breads for the dining marketplace, catering and the a la carte grill. The Pastry Chef will review recipes and methods for accuracy and test new recipes. Train and develop the baking staff and prepare production schedules for the daily work load. Follow all Federal, State and College safety and sanitation standards, as well as practice good personal hygiene.

Essential Responsibilities

• Prepare breakfast pastries, bars, cookies, pies, desserts and breads for the dining services (meal plan operations, cash operations, and catering), using standardized recipes, to include: • Total scratch made items • Mixing & Baking items • Thaw, frost & serve items • Proof (rise) & bake items • Bake & serve items • Deep fry, ice and serve items 
• Training and development of bake shop staff. 
• Ensure maintenance of all aspects of production, and production equipment as well as overall sanitation of production areas, meeting all Federal, State and College guidelines. Practice good personal hygiene. 
• Prepare production schedules for the daily work load of bakers. 
• Review recipes for accuracy of ingredients, quantities and instructions.

Minimum Quaifications:

• Associate’s degree or equivalent from two-year college or technical school
• A minimum of 2 years’ experience in a culinary field; preferably in baking.

Preferred Qualifications:

• A baking certificate or certified executive pastry chef.

• Serve Safe Food Certification

• Valid Drivers License