Pastry Chef

Six Flags Entertainment Corporation • Buena Park, CA

13d • $69,750 - $93,000 • Onsite

About The Position

The Pastry Chef is responsible for overseeing the Bakery department. The role is responsible for crafting various delectable items such as cakes, pies, tarts, and bread components in accordance with Knott's Berry Farm Bakery and Pastry Standards. The Pastry Chef will coordinate with the Executive Sous Chef and the Executive Chef in pairing bread and desserts, ordering supplies, and planning and directing baking preparation, as well as supervising a team of baking staff. Comprehensive knowledge of managing PAR levels, budgets, and scheduling, along with other administrative tasks, is essential.

Requirements

• Bachelor's degree required, preferably in culinary arts.
• ServSafe Food - Manager level certification required.
• California Food Handler's Card.
• Minimum 8-10 years of prior, work-related experience.
• Minimum 3-5 years of prior leadership, supervisory experience.
• Computer skills including knowledge of word processors, spreadsheets, and e-mail. Some type of Food trak or inventory system is a must.
• Skilled Bread, pastry and cake production and development.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

Responsibilities

• Ensures all food preparation personnel are properly trained and certified to perform their respective duties to meet division standards in conjunction with department managers.
• Ensures the timely production of baked goods that meet and/or exceed standards, including meeting the demands of menu specialties and special catering event requests in collaboration with the Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production.
• Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment.
• Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate needs.
• Crafts various desserts from fondant icing, sugar crafting, candy making, cake designing, and fresh from scratch puddings, mousses, custards, muffins, cookies, brownies, and various other desserts and baked goods. Keeps up with new trends and develops new menu items as needed.
• Manages the inventory levels, the COGS, and any financial aspect of the bakery department.
• Effective communicator, maintains communication with staff, and leadership as needed. Responds to guest concerns as directed by the leadership group.
• Motivates and recognizes team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager