Pastry Chef - Royal Palm Yacht and Country Club

POSITION SUMMARY: The Pastry Chef accurately and efficiently executes desserts for all a la carte dining, banquet functions and Member events by preparing them to the exact specifications set forth by the Executive Chef and by performing the following duties:

ESSENTIAL DUTIES & RESPONSIBILITIES

• Opens the pastry kitchen and sets up breakfast pastries for the Men's Locker Room and Golf Shop continental breakfast; preps and re-stocks breakfast carts in freezer (cookie dough, fillings, etc).
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage, using the prescribed order requisition form.
• Handles, stores and rotates products properly. Labels and dates food items as necessary.
• Checks all menu items and make sure all prep is done before the dining outlets open.
• Maintains a high standard of cleanliness and safety; cleans and organizes work stations, equipment and utensils before ending the shift.
• Takes ownership in the bakery and checks all food ticket orders.
• Reviews new and revised BEOs and posts for the daily events. Plans in advance for all requirements of parties and execute pastries for private events.
• Checks freshness of all food and ingredients before cooking to ensure the quality is up to Club standards.
• Prepares, plates and garnishes desserts and pastries according to standardized recipes and Club standards.
• Adjusts thermostat controls to regulate temperature of ovens.
• Assists other chefs with preparation of food for the various Club venues including banquets, special events, parties and main kitchen to ensure systematic, on-time, organized output.
• Consistently knows and compiles the Club's standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.
• Performs any additional tasks as requested by the Executive Chef or Sous Chef.
  
  

Education / Experience

• Position requires at least 4 years previous pastry/baking experience in a high volume operation. Private club, hotel or resort setting is preferred.
• Undergraduate degree in Baking or Culinary Arts is preferred.
• Must be able to multitask and stay calm and focused in a fast paced environment.

Qualifications

• Must have the ability to understand, interpret and follow a variety of instructions orally and in written form in English. Bi-lingual Spanish is a plus.

Certifications

• Food Handler Certified

Other

• Must be able to work a variable schedule, including nights, weekends and holidays

Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift and move up to 50 lbs.
• Frequent standing, walking, reaching, bending, turning, and stooping.
• Ability to stand and work on your feet for several hours at a time.
• Normal vision and hearing ranges required.

DFWP