Pastry Chef - Senior Living, Creative Desserts & HACCP

Morrison Living; Nashville (TN); On-site; USD 58,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Living is seeking a Pastry Chef for our senior living community. You will oversee pastry production, ordering, and handling of perishable items, ensuring HACCP compliance and sanitary practices.

The role includes menu development, inventory, sanitation, and supervising hourly staff, with a focus on creative pastry work and seasonal ingredients in a hospitality-focused environment.

Qualifications

• Minimum three years related experience in upscale, high-volume restaurant and/or catering operations.
• Culinary degree is preferred.
• Ability to demonstrate creative and quality-driven pastry skills.
• Must have good food knowledge and recognition of quality product.
• Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation.
• Excellent overall computer skills with proficiency in Microsoft Office.
• Knowledge of safe and sanitary food handling principles.
• ServSafe or Department of Health certification a plus.

Responsibilities

• Prepares, produces and orders for the pastry department.
• Handles, prepares and stores perishable products.
• Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production.

Skills

Pastry skills

Creativity

Food knowledge

Microsoft Office

Education

Culinary degree

Tools

Microsoft Office

Job description

Morrison Living is seeking a Pastry Chef for our senior living community. You will oversee pastry production, ordering, and handling of perishable items, ensuring HACCP compliance and sanitary practices.

The role includes menu development, inventory, sanitation, and supervising hourly staff, with a focus on creative pastry work and seasonal ingredients in a hospitality-focused environment.