Pastry Chef

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    "ExternalDescriptionStr": "<p><strong><u>POSITION SUMMARY</u></strong></p><p style=\"background-color:white;\"><span style=\"letter-spacing:-.1pt;\">Responsible for managing all baking &amp; pastry production for patients, café, gift shop and catering events, to include overseeing and directing the work of other culinary team members. Develop pastry related recipes and ingredient specifications. Decorate pastry items for all aspects of the Culinary Service Department. Maintain highest professional food quality and sanitation standards. Completes special projects as assigned. Follows standard practices and complies with regulatory guidelines. Main</span><span style=\"background-color:white;color:#424242;\"> duties include, following recipes to create pastries, cookies and other baked goods. Develop new and unique recipes to feature on the menus, with keeping stock of the kitchen’s inventory</span></p><p>&nbsp;</p><p><strong><u>MINIMUM REQUIREMENTS</u></strong></p><p><strong><u>Education:</u></strong></p><p style=\"margin:13.45pt 0in .0001pt 62.7pt;tab-stops:62.7pt;text-autospace:none;text-indent:-28.35pt;\"><span style=\"color:black;font-family:&quot;Aptos&quot;,sans-serif;\">1.</span><span>&nbsp;&nbsp;&nbsp;&nbsp; </span><span style=\"color:black;font-family:&quot;Aptos&quot;,sans-serif;\">High school diploma or GED required.</span></p><p style=\"margin:0in 0in 13.45pt 62.7pt;tab-stops:62.7pt;text-align:justify;text-autospace:none;text-indent:-28.35pt;\"><span style=\"color:black;font-family:&quot;Aptos&quot;,sans-serif;\">2.</span><span>&nbsp;&nbsp;&nbsp;&nbsp; Degree from a&nbsp;</span><span style=\"color:black;font-family:&quot;Aptos&quot;,sans-serif;\">Culinary Arts or Pastry Arts program highly recommended.</span></p><p><strong><u>Experience:</u></strong></p><ol style=\"padding-left:24px;\"><li><p style=\"tab-stops:-1.0in -.5in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span>Minimum 2 years working in a high volume food service environment with professional baking experience required.&nbsp;</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span>One year of leadership experience preferred.&nbsp;</span></p></li></ol><p><strong><u>Knowledge, Skills, Abilities:</u></strong></p><ol style=\"padding-left:24px;\"><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Must have working knowledge of baking, pastries, dough making and desserts</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Must have thorough knowledge of culinary arts baking fundamentals (scaling, mixing, baking, decorating, finishing)</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Ability to read, write, and follow standard recipes and train others</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Ability to lead/direct others to ensure baking standards are consistently upheld</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Strong organizational and time management skills</span></p></li><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Must be proficient with computer systems (Microsoft Office, Excel, Internet, etc.)</span></p></li></ol><p><strong><u>License/Certification/Registration:</u></strong></p><ol style=\"padding-left:24px;\"><li><p style=\"tab-stops:-1.0in -.5in 0in 9.0pt list .25in left 45.0pt 67.5pt 1.0in;text-align:justify;\"><span style=\"letter-spacing:-.1pt;\">Must have (or become) certified thru National Restaurant Association Serv Safe program within first year of hire, and maintain certification during employment.&nbsp;</span></p></li></ol><p><strong><u>SUPERVISION RECEIVED</u></strong></p><p><span style=\"text-decoration:none;\">Receives supervision from Manager of Culinary Services.</span></p><p><strong><u>SUPERVISION GIVEN</u></strong></p><p><span style=\"color:#424242;font-family:&quot;Helvetica&quot;,sans-serif;\"><span style=\"font-size:12.0pt;\">Directs the work of other culinary staff</span></span></p>",
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