Pastry Chef

General Definition of Work

The Spring Island Club’s Pastry Chef is responsible for the day-to-day executions involved in preparing all Desserts (ala carte and banquets) and breakfast pastries and bread production. This position reports directly to the Executive Chef and like all team members is encouraged to offer up new ideas and suggested improvements.

Essential Functions

The following functions are intended only as illustrations of the various types of work performed.  The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

• Maintains food quality as set by Executive Chef
• Creates checklist for area of supervision
• Schedules and oversees all production of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods at all times and desserts
• Checks temperature of food product randomly & daily
• Works closely with Sous Chef on daily specials
• Maintains recipes and pars of bulk products for pastry shop
• Maintains pars for pastry shop
• Prepares and serves items in accordance with established portion and presentation standards
• Creates special desserts or baked goods as required

• Recommends  purchases and receivables in order to prepare menu items
• Maintains inventory
• Ensures that work area is safe and secure
• Maintains daily and weekly cleaning list
• Adheres to state and local health and safety regulations
• Cleanliness of storage
• Maintains the highest sanitary conditions
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts
• Develop Pastry related recipes
• Plan, prepare and decorate pastry items for special events
• Requisition all products and supplies for the bakery
• Ensure high standards of sanitation and cleanliness are maintained throughout the bake shop at all times
• Establish controls to minimize food and supply waste
• Develop bake shop recipes and techniques for pastry production that help to assure consistent high quality
• Exercise portion control
• Consult  banquet function sheets about pastry related aspects of special events
• Assists in other duties as assigned by Executive Chef and/or Sous Chef

Education and Experience

A minimum of 3- 5 years’ experience as a pastry chef in a private club setting

Physical Requirements

This work requires the regular exertion of up to 40 pounds of force and frequent exertion of up to 40 pounds of force; work regularly requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires standing, walking, stooping, kneeling, crouching or crawling, reaching with hands and arms, pushing or pulling and lifting; work requires exposure and handling of hot and cold food items and equipment; work has no special vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions; work is generally in a moderately noisy kitchen location with light traffic.

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