Pastry Chef - Tuskegee University

Perkins Management Services Company; Tuskegee (AL); On-site; USD 10,000 - 60,000; Full time

Job description

Pastry Chef Position at Perkins Management

Perkins Management is looking for an amazing Pastry Chef to join our team at Tuskegee University in Tuskegee, Alabama. The ideal candidate will possess skills in baking high-quality desserts, pastries, and sweet goods, along with creativity.

The Pastry Chef is responsible for oversight of food preparation, management of line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling, and maintaining kitchen safety and cleanliness.

• Create new and exciting desserts based on customer desires.
• Decorate pastries using different icings and toppings to ensure excellent taste and presentation.
• Establish and maintain pastry production systems and procedures for ordering, receiving, storing, preparing, and serving pastry-related products.
• Train and manage bakers and pastry personnel and supervise/coordinate all pastry activities.
• Plan and develop the pastry menu.
• Ensure that sanitation and food safety requirements are met.
• Develop a safe culture that creates a work environment where no one gets hurt.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain pastry staff.
• Drive customer service and employee engagement through effective use of surveys.
• Look for opportunities to implement new products and services that support sales growth and client retention.

Special Qualifications: The ability to manage in a diverse environment with a focus on client and customer services is essential to success in this role.

Requirements/Experience: Proven experience as a Pastry Chef, baker, or relevant role; great attention to detail and creativity; previous experience with food and labor cost control, demonstration cooking, menu development, and culinary team development preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education: The ideal candidate will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.

Core Competencies: Leadership, Management