Pastry Chef

Wet Willie's; Charlotte (NC); On-site; USD 45,000 - 60,000; Full time

Job summary

A popular dining establishment in Charlotte, North Carolina, is seeking a skilled Pastry Chef responsible for high-quality food production and innovative presentation. The role involves managing kitchen operations, preparing and decorating bakery items, and ensuring stringent health and sanitation standards. Candidates should have a culinary degree and at least 4 years of experience in a fine dining setting.

Qualifications

• Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking.
• Minimum of 4 years previous experience as a Pastry Chef, preferably in fine dining.
• Experience in menu development is highly desirable.
• Cake and pastry decoration experience is required.
• One year supervisory experience is preferred.
• Ability to stand, bend, and lift 25 lbs.

Responsibilities

• Responsible for high quality food production and innovative presentation.
• Manages the kitchen/shift efficiently and productively.
• Prepares all bakery items following written recipes.
• Decorates and finishes cooked cakes, pies, and pastries.
• Promotes superior customer service and maintains a sanitary work area.
• Maintains consistency and quality for all food items.
• Assists in the development of new recipes.
• Orders all raw materials needed for production.
• Maintains the kitchen and equipment in clean condition.
• Implements established safety policies and recommends personnel changes.
• Commits to employee development, coaching, and training.

Skills

Culinary skills

Customer service

Team coaching

Education

Degree or certificate from a culinary institute

Job description

• The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed
• Manages the kitchen/shift efficiently and productively at all times
• Will prepare all bakery items following written recipes, including measuring ingredients and cutting pastry products
• Will also decorate and finish cooked cakes, pies and pastries
• Must promote superior customer service, along with maintaining a clean and sanitary work area throughout the entire shift, complying with all sanitation and health codes
• Responsible for maintaining consistency and quality for all food items in respective areas, ensure menu development timelines are met, and achieve budgetary, food quality and customer service expectations
• Assist in the development of new recipes for current and new products, order all raw materials needed to maintain production of required volume, minimize waste and inspect all raw materials to meet established standards of quality
• Maintain the kitchen and its equipment in clean, sanitary and fully operable condition
• Assist in the implementation of established safety policies and procedures, recommend changes, including hiring, promotion, demotion and release of personnel, and recommend wage and salary adjustments for personnel within established limits
• Committed to employee development, coaching and training

Requirements

• Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking
• Minimum of 4 years previous experience as a Pastry Chef (prefer fine dining environment)
• Experience in menu development highly desirable
• Cake and pastry decoration experience required
• One year supervisory experience preferred
• Ability to stand, bend, and lift 25 lbs.