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Pastry Chef 9/18/2016

The Westchester Country Club Rye, NY

Company
The Westchester Country Club
Job Classification
Full Time
Company Ref #
hc.269554
AJE Ref #
576213418
Location
Rye, NY
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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POSITION OBJECTIVES: The goal of the Pastry kitchen is satisfying the varied tastes of all our Members and their Guests from classic desserts to contemporary pastries and fresh baked breads and cookies. The Pastry Chef shall follow the vision and culture of the Club to ensure standards are followed by all Pastry personnel. The position reports directly to the Executive chef. SUMMARY REQUIREMENTS: To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position. ESSENTIAL JOB FUNCTIONS The Pastry Chef services many different outlets and departments therefore strong organizational and communication skills are imperative. To plan, organize, direct and control all Pastry production for the Club to ensure that the highest quality product is purchased and produced while adhering to Club policies and scheduling demands. Responsible for all production of baked goods including but not limited to the production of cookie dough, cakes, a la carte and banquet desserts, breads, wedding cakes, specialty cakes, batters, intricate piping, filigree work and any other pastry items that may be requested. Responsible for decorating and plating various pastries and desserts Direct interaction with Membership throughout the Club during Club events and most importantly Wedding Tastings. Supervises staff, including interviewing prospective employees for the Pastry department, training, coaching, counseling, performance reviews and discipline, to ensure that the smooth operation of all aspects of the department is upheld. Communicates with Director of Food and Beverage/Sales and Catering, Executive Chef and Sous Chefs and orders all F&B products and General supplies according to Club needs and specifications. Participates in all staff meetings including weekly staff, F&B, and other daily menu meetings. Personally checks and ensures appropriate levels of inventories are maintained to minimize waste and maximize ratio turnover. Documents requisitions and invoices in inventory system Ensures cleanliness of kitchen and that all Servsafe standards are upheld. Conducts monthly inventories. Performs all functions as directed by Executive Chef