Pastry Chef

Paycom; Leawood (KS); On-site; USD 65,000 - 90,000; Full time

Job summary

Paycom is seeking a Pastry Chef Supervisor to lead the culinary pastry team, develop pastry menus for a la carte, banquet, and member events, and mentor apprentices. The role works with the catering director to tailor menus for members and their guests, while maintaining standards of quality, cost, and service in a fast-paced environment.

The candidate will oversee daily pastry production, inventory, and collaboration with dining service staff, ensuring safe handling and high-quality desserts

Qualifications

• Culinary Associates Degree and 2+ years of relevant kitchen management experience.
• 4+ years working in a professional kitchen.
• Current ServSafe Food Handler certification.
• Reliable and predictable attendance.

Responsibilities

• Maintains own production schedule based on production and budgets.
• Works with Executive Chef to procure pastry goods and supplies.
• Supervises and mentors pastry staff to ensure quality and consistency.
• Coordinates bakery and dessert production for dining room, banquets, and events.
• Ensures food safety through monitoring temperatures, dates and storage.
• Maintains standards of quality, cost, eye appeal and flavor.
• Assists in inventories, cost controls, and requisitions for pastry production.
• Supports catering team during line-ups and event service.

Job description

SUMMARY:Works with Culinary team to create, produce and maintain pastry menus for a la carte, banquet, and member event functions. Supervises and mentor’s chef apprentices in all thing’s pastry. Works with catering director to create custom menus to fit the needs of our members and their guests. Supports in others areas of the F&B operation as needed.RESPONSIBILITIES:Maintains own schedule based on production and budgets.Works with Executive Chef to procure pastry goods and supplies.Ensures we have a positive, engaging, teaching & coaching culture in the kitchen.Prepares or directly supervises kitchen staff responsible for the daily preparation breads, desserts, and pastries to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes.Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for pastry food production.Responsible for ensuring food safety through monitoring cooking and holding temperatures, production dates and proper storage.Consistently maintains standards of quality, cost, eye appeal and flavor of foods.Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.Consults with dining service personnel during daily line-ups.Assists in maintaining security of kitchen, including equipment and food and supply inventories.Coordinates buffet presentations.Submits ideas for future goals, operational improvements and personnel management to executive chef.Responsible for production of desserts for the dining room.Inspect dessert mise en place before service to ensure freshness, wholesomeness and quantities are adequate for service.Responsible for production of desserts for banquets and special events keeping close communication with catering team and banquet chef on numbers and counts.Performs other appropriate tasks assigned by the executive chef.QUALFICATIONS:Culinary Associates Degree & 2 years+ relevant kitchen management experience4 Years plus working in a professional kitchenCurrent serve safe of food handlers card requiredReliable and predictable attendance requiredPHYSICAL DEMANDS AND WORKING CONDITIONS:Must be able to work in a busy environment while maintaining organization, attention to detail and focusing on cleanlinessAbility to be on feet for up to 100% of the prescribed shiftAbility to lift 50 pounds, able to stand, bend, stoop, twist and turn for prolonged periods of time.The position will require working inside and outside various times of the year