Pastry Chef

Cape Resorts•Cape May, NJ

5d•$18 - $25•Onsite

About The Position

Supervise and coordinate the production of desserts, confections, wedding cakes, custom cakes, pastries, pizza dough, bakery outlet and banquet desserts. Prepare all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes. Create and maintain standardized recipes and costing for all outlets. Creation of standard and custom multi-tier wedding cakes. Supervise all pastry staff including hiring, training, counseling and discipline. Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal. Supervise additional kitchen staff when necessary. Assist in scheduling appropriate number of staff according to daily needs, banquet functions and weekly forecasts. Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Properly rotate food products in order to keep spoilage and waste to a minimum. Ensure that all equipment in work area is properly cleaned. Perform other duties as required, i.e. special orders/buffet presentations and cross-training.

Requirements

High school or equivalent education required
Minimum of two years experience as a pastry chef in a similar size operation
Experience in a restaurant kitchen (fine dining preferred, but not required)
Passion for high-quality, seasonal pastry
Ability to work clean, organized, and efficiently
Demonstrated leadership, menu development, and training experience
Willingness to support breakfast service on a limited basis
A positive, team-oriented attitude
Requires good communication skills, both verbal and written
Thorough knowledge of pastry and dessert
Knowledge of accepted sanitation standards
Extensive experience with slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Requires manual dexterity to use and operate all necessary equipment

Nice To Haves

Bachelor’s Degree preferred

Responsibilities

Prepare all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes
Create and maintain standardized recipes and costing for all outlets
Creation of standard and custom multi-tier wedding cakes
Supervise all pastry staff including hiring, training, counseling and discipline
Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal
Supervise additional kitchen staff when necessary
Assist in scheduling appropriate number of staff according to daily needs, banquet functions and weekly forecasts
Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness
Properly rotate food products in order to keep spoilage and waste to a minimum
Ensure that all equipment in work area is properly cleaned
Perform other duties as required, i.e. special orders/buffet presentations and cross-training