Pastry Chef

VICARS LANDING 1•Ponte Vedra Beach, FL

39d•Onsite

About The Position

The Pastry Chef is responsible for overseeing all aspects of pastry production, including the preparation, baking, and presentation of desserts, breads, and other baked goods. This role ensures consistent quality, flavor, and appearance of all pastry items while adhering to established recipes, production schedules, and safety standards. The Pastry Chef also develops new recipes, manages inventory for the pastry department, and provides training and direction to pastry staff as needed.

Requirements

Culinary degree or certification in pastry arts preferred.
Minimum 5 years of experience as a Pastry Chef or in a similar role running a Pastry kitchen.
Minimum 3 years of experience in a supervisory role or leading a team.
ServeSafe or equivalent food safety certification preferred
Strong knowledge of baking techniques, pastry production, and flavor combinations.
Excellent organizational and time management skills.
Ability to work collaboratively in a team environment and lead by example.
Creativity and attention to detail with a commitment to excellence.

Responsibilities

Responsible for the day-to-day operations of the pastry department, including overseeing and guiding the bakery team to ensure high-quality production, consistency, and adherence to culinary standards.
Plan, prepare, and execute a wide range of pastries, desserts, breads, and specialty items.
Develop new recipes and seasonal dessert menus in collaboration with the culinary team.
Ensure the highest standards of quality, taste, and presentation for all pastry items.
Maintain a clean, safe, and organized work environment following all food safety and sanitation guidelines.
Monitor inventory and order pastry-specific ingredients and supplies as needed.
Train, supervise, and mentor pastry staff, fostering a culture of creativity and excellence.
Manage production schedules to meet service demands for both a la carte and catered events.
Stay updated on current pastry trends and techniques to keep offerings innovative.
Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing and Federal, State, and local laws.
Instruct personnel in methods of sanitation and safety.
Report all accidents/incidents per department policies.
Abide by all established Vicar's Landing policies, procedures, and rules, including attendance.
Maintains established standards of personal hygiene and cleanliness.
Dresses to present a professional appearance.
Attending service training as required.
Participate in intra-departmental meetings.
Perform specific work duties and responsibilities as assigned by the Dining Services Director, Assistant Dining Services Director, or Executive Chef.
Other duties as assigned