Pastry Chef (FT- 1.0 FTE, Day Shift)

Bozeman Health•Bozeman, MT

9d•Onsite

About The Position

The Pastry Chef position at Bozeman Health Deaconess Hospital participates as a member of the food production team to prepare and serve a culinary experience to our patients, residents and visitors. As a Baker, you will prepare delicious and nutritious baked goods from scratch, creating a warm and welcoming dining experience. You will be responsible for producing a variety of baked items, maintaining a clean and organized kitchen, and adhering to strict quality and safety standards. This role requires precision, efficiency and the ability to work in a high volume, fast-paced environment.

Requirements

High school diploma or equivalent.
One (1) years experience as a Baker/Pastry Chef in a commercial kitchen or bakery.
Complete ServSafe Certification within four (4) months of start date

Nice To Haves

Three (3) years of experience in food preparation or formal culinary training
One (1) year of experience working in a high-volume commercial kitchen

Responsibilities

Meets competency assessment performance criteria in assigned areas of department within six (6) months of hire.
Actively participates with the team in daily operations, team meetings, menu and recipe development as assigned.
Actively participates in training programs to enhance skills, examples including cooking procedures, presentation, therapeutic diets, ServSafe Certification, fire safety, etc.
Creates a wide range of baked goods, including bread, pastries, cakes, cookies, and more, following established recipes and techniques.
Ensures all baked items meet the highest standards of taste, texture, and presentation, meeting the expectations of residents and their guests.
Collaborates with the production team to develop and update menus, taking into consideration dietary needs, seasonal ingredients, and resident and guest preferences.
Participates in quality assurance, safety, and sanitation audits as assigned.
Completes food production records and various reports as assigned.
Records department statistics and other information as assigned.
May also be assigned to assist with catering set-up and service, quality control monitors, stocking and organization of inventory and cleaning.
Monitors and manages ingredient inventory levels to ensure freshness and minimize waste.
Notifies management of any ingredient discrepancies/availability and works with team and management to identify solutions for product shortages or overages.
Participates in putting away and organizing inventory per standard operating procedures in dry storage, refrigerators, freezers and service areas as assigned.
Ensures proper storage, labeling, rotating and stocking of food and non-food items.
Adheres to food safety and sanitation guidelines and regulations to ensure quality food service.
Complies with all safety and health regulations, including the proper use of kitchen equipment and tools, maintain a clean and organized work environment, and manage ingredient inventory effectively.
Reports any equipment issues to the management for prompt repairs or replacements.
Maintains and cleans all kitchen equipment to required standards as assigned.
Participates in and supports a positive team work environment.
Supports the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, and organizing storage and work areas. At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.