Pastry Chef

Pastry Chef

Job Details

Job Location

Ponte Vedra Beach, FL

Secondary Job Location(s)

Ponte Vedra Beach, FL

Position Type

Full Time

Education Level

Not Specified

Travel Percentage

Negligible

Job Shift

Day

Job Category

Restaurant - Food Service

Description

JOB SUMMARY

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.

ESSENTIAL DUTIES & 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 adnce 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, andanized 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. 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

Qualifications

JOB REQUIREMENTS

Education and Experience:

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

Skills, Abilities & Competencies:

Strong kledge of baking techniques, pastry production, and flavorbinations.

Excellentanizational and time management skills.

Ability to work collaboratively in a team environment and lead by example.

Creativity and attention to detail with amitment to excellence.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on aputer for extended periods of time. The employee must be able tomunicate verbally with other on the phone or in person.