Pastry Chef – Senior Living & HACCP Lead

Compass Group USA; Nashville (TN); Vor Ort; USD 45.000 - 65.000; Vollzeit

Benefits dieser Stelle

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Zusammenfassung

Compass Group USA's Morrison Living unit in Nashville is seeking a Pastry Chef responsible for the pastry department's preparation, production, and ordering for a senior living community.

You will manage perishable products, adhere to HACCP guidelines, and contribute to menu development, inventory, sanitation, and staff coaching.

Preferred qualifications include a culinary degree and experience in upscale/high-volume settings, with strong pastry skills and knowledge of food costs and trends.

Qualifikationen

• Culinary degree is preferred
• Minimum three years related experience in upscale, high volume restaurant and/or catering operations
• 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 certification a plus

Aufgaben

• 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

Jobbeschreibung

Compass Group USA's Morrison Living unit in Nashville is seeking a Pastry Chef responsible for the pastry department's preparation, production, and ordering for a senior living community.

You will manage perishable products, adhere to HACCP guidelines, and contribute to menu development, inventory, sanitation, and staff coaching.

Preferred qualifications include a culinary degree and experience in upscale/high-volume settings, with strong pastry skills and knowledge of food costs and trends.