Pastry Chef

Flagship Facility Services, Inc.•San Francisco, CA

1d•$95,000 - $100,000

About The Position

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Pastry Team Member The pay rate or range for this position is: $95,000 to 100,000 per year95,000 to 100,000 per year Job Summary As a representative for our company the Pastry Chef will be responsible for pastry & dessert production for the operation. The Pastry Chef will report directly to the Executive Pastry Chef and will supervise a small team. From scratch baking will include but not limited to: cookies, scones, tarts, pies, brownies, cakes, flans, custards, doughs, and chocolates. Job Description Benefits/Perks: No Weekends Monday-Friday 6:00a - 2:30p Snacks and meals provided during shifts Medical, Dental, and Vision Insurance 13 paid holidays 401K with match Vacation and Sick days Essential Functions Responsible for daily and weekly pastry/dessert production Supervise a small team Write and research international pastry recipes/menus Sets up station according to kitchen guidelines Prepares all food items directed in a sanitary and timely manner Prepares food items consistently by adhering to all recipe standards Maintains a safe working environment by using food handling skills and proper food safety guidelines Task involves up line set up, clean-up and breakdown and providing excellent customer service Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef, Kitchen or Account Manager at any time Knowledge and Skills Interpersonal and organizational skills Excellent baking skills Sense of urgency Excellent verbal skills Excellent multi-tasking skills Excellent customer service skills Professional appearance Ability to move throughout the café and kitchen Knowledge of International desserts Attention to detail Knows flavors and profiles of different savory and sweet desserts Understands the science and art of baking Knowledge of safety and sanitation in the work place Education and Work Experience High school diploma or GED Culinary/Baking Degree or equivalent experience 3-5 years’ experience in a high volume from scratch bakery or operation Work Environment The work environment for Pastry Chef includes the following large kitchen environment elements and exposures Fast paced kitchen High sense of urgency Moderate to high noise level Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered Hot/cold environments when moving thins in and out of the fridge and freezer Requirements Must have and maintain an active Servsafe Food Handlers Card, as required by the Chicago Health Department. Physical Demands Some heavy lifting (may lift 10-50 lbs.) and possible moving of equipment required Specific vision abilities required by this position include close vision Repetitive hand motion carrying food containers, using carts both loaded and unloaded Standing, walking, bending/twisting, and balance are all required to perform job task The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. Physical requirements include stooping, standing, climbing and frequent lifting of a minimum of 50 lbs. of equipment. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 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 this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us! We started with a simple idea—to deliver a higher standard of customer service. The way we deliver facilities services has evolved over the past 30 years – along with technology and our clients’ needs. Our core fundamental is unchanged: From the CEO to the front-line workers, every Flagship employee works together to build long-term relationships with our clients by doing whatever they need to do to get the job done. Flagship CPRA Applicant Notice And Privacy Policy_.pdf (English) Flagship CPRA Applicant Notice And Privacy Policy -Español 2 (Spanish)

Requirements

Interpersonal and organizational skills
Excellent baking skills
Sense of urgency
Excellent verbal skills
Excellent multi-tasking skills
Excellent customer service skills
Professional appearance
Ability to move throughout the café and kitchen
Knowledge of International desserts
Attention to detail
Knows flavors and profiles of different savory and sweet desserts
Understands the science and art of baking
Knowledge of safety and sanitation in the work place
High school diploma or GED
Culinary/Baking Degree or equivalent experience
3-5 years’ experience in a high volume from scratch bakery or operation
Must have and maintain an active Servsafe Food Handlers Card, as required by the Chicago Health Department

Responsibilities

Responsible for daily and weekly pastry/dessert production
Supervise a small team
Write and research international pastry recipes/menus
Sets up station according to kitchen guidelines
Prepares all food items directed in a sanitary and timely manner
Prepares food items consistently by adhering to all recipe standards
Maintains a safe working environment by using food handling skills and proper food safety guidelines
Task involves up line set up, clean-up and breakdown and providing excellent customer service
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef, Kitchen or Account Manager at any time