Pastry Chef

The Marcus Corporation; Omaha (NE); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a forward-thinking company as a Pastry Chef, where your creativity and passion for pastry will shine. You'll be responsible for the preparation and production of exquisite baked goods across various food outlets and events. This role offers the chance to develop new concepts and menus while ensuring high-quality standards and compliance with health regulations. You'll lead a dedicated team, manage costs, and maintain a clean, efficient kitchen environment. If you thrive in a dynamic setting and are eager to make an impact, this is the perfect opportunity for you.

Qualifications

• 2-4 years of management experience in pastry production.
• Detail-oriented with knowledge of safety and sanitation standards.

Responsibilities

• Oversee pastry production and ensure quality standards are met.
• Supervise and train pastry culinary staff.

Skills

Pastry Production

Menu Development

Food Safety Standards

Cost Control

Communication Skills

Education

High School Diploma

Additional Culinary Training

Tools

Mixers

Ovens

Food Processors

Job description

POSITION PURPOSE:

Responsible for all pastry preparation, production, and oversight of baked goods requested for all food and beverage outlets and banquet functions.

ESSENTIAL FUNCTIONS:

1. Maintain high quality level of pastry production and presentation according to standard recipes and/or as specified to ensure consistency of product to the guest within food and beverage outlets and banquet event orders as identified.
2. Be creative and passionate in the field; assist in concept development, menu revision, and implementation related to pastry items.
3. Prepare requisitions for supplies and food items needed for production.
4. Prepare baked goods for special diets as required.
5. Visually inspect all food for proper taste, color, and presentation to maintain appeal.
6. Ensure proper ordering, receiving, storage (including temperature control), usage, and rotation of food products in compliance with Health Department regulations.
7. Keep refrigeration, storage, and work areas clean, sanitized, and compliant with health standards.
8. Assist in organizing and cleaning pastry preparation and pantry areas, maintaining par stocks, prep levels, and production efficiency.
9. Supervise pastry culinary staff, including hiring, training, counseling, and disciplinary actions.
10. Set up and break down stations, including all necessary prep work.
11. Analyze food costs and develop cost-effective recipes while maintaining quality.
12. Adhere to control procedures for cost and quality management.
13. Supervise daily safety and sanitation practices.
14. Provide training and guidance to bakers and related staff.
15. Perform duties related to special events, VIP parties, and staff functions.
16. Maintain food production records, reports, and departmental files.
17. Oversee maintenance and care of facilities, equipment, supplies, and materials to promote efficiency, health, and safety.
18. Work varying schedules based on business needs and attend all training sessions and meetings.
19. Follow all hotel policies, procedures, and standards.
20. Participate in departmental and hotel meetings and trainings.
21. Perform other duties and projects as assigned.

POSITION REQUIREMENTS:

1. High school diploma or equivalent; additional education, training, or experience that provides necessary skills and knowledge.
2. Management and pastry production experience in a hotel or resort setting; 2-4 years in high-volume pastry/bakery management, upscale restaurants, or banquet operations.
3. Detail-oriented and able to work independently.
4. Sufficient manual dexterity to operate kitchen equipment.
5. Knowledge of safety and sanitation standards.
6. Extensive experience with kitchen equipment such as mixers, ovens, and food processors.
7. Thorough knowledge of food products, recipes, and preparation techniques.
8. Ability to work in noisy, busy environments with interruptions.
9. Knowledge of food and labor cost controls, inventory management, and calculations.
10. Basic math skills for recipes, measurements, and requisitions.
11. Ability to work in confined spaces and extreme temperatures.
12. Physical ability to lift up to 100 lbs. and stand/walk for extended periods.
13. Flexible schedule including days, evenings, weekends, and holidays; able to work under pressure.
14. Professional appearance and demeanor.
15. Excellent communication and interpersonal skills; fluency in English.
16. Hearing and visual acuity to observe and respond to emergency situations and food quality.
17. Ability to obtain additional training or certifications as required by company standards.