Our local client is looking to hire a Fulltime Pastry Chef/Baker.

Requirements and Duties of Pastry Chef/Baker:

Baking and Pastry Production

• Prepare and bake a variety of desserts and baked goods daily, including tortes, pies, cheesecakes, and small pastries.
• Prepare fillings, toppings, and other components required for daily production, restaurant sales, and special orders.
• Produce baked goods in larger quantities for catering events and other special functions as required.
• Ensure all products meet established quality, presentation, and consistency standards.
• Manage daily production schedules to ensure products are prepared and available when required.

Inventory and Supply Management

• Monitor and maintain inventory of all baking ingredients, food supplies, and related materials.
• Maintain appropriate par levels to ensure sufficient supplies are available for daily production and special orders.
• Notify management when supplies are running low or additional inventory is required.
• Monitor the freshness and quality of ingredients and ensure proper storage.
• Rotate dairy products, fruits, vegetables, and other perishable ingredients using the First In, First Out (FIFO) method.

Food Safety and Quality Control

• Ensure all food preparation and production activities comply with applicable food safety, hygiene, and quality standards.
• Maintain proper handling, storage, and temperature controls for ingredients and finished products.
• Ensure all baked goods meet the restaurant's established quality, freshness, and presentation standards.
• Follow all applicable food safety policies, procedures, and workplace safety requirements.

Cleaning and Sanitation

• Maintain a clean, organized, and sanitary kitchen and baking area at all times.
• Clean and sanitize baking equipment, kitchen tools, utensils, countertops, and work areas.
• Ensure equipment and tools are properly maintained and stored after use.
• Follow established cleaning schedules and sanitation procedures.

Teamwork and Kitchen Operations

• Collaborate with management and other kitchen team members to maintain an efficient and smooth workflow.
• Coordinate production activities with kitchen staff to meet restaurant service and catering requirements.
• Communicate effectively regarding inventory needs, production schedules, and special orders.
• Assist with other kitchen duties as required to support the overall operation of the restaurant.
• Must have at least 5 years of experience.

Compensation and Hours of Pastry Chef/Baker:

· Working Tuesday to Saturday 5am-3pm

· Work schedule may include evenings, weekends, and holidays, depending on operational requirements.

· $20-$27/hour depending on experience