PASTRY CHEF

The Monroe Golf Club Pastry Chef is responsible for all baking & pastry production for the club, including, but not limited to: breads, plated desserts, large scale event production, wedding & special occasion cakes etc... The Pastry Chef reports directly to the Executive Chef.

Job Duties:

1. Prepares all a la carte desserts as needed daily to maintain a fresh product.
2. Prepares all banquet desserts as needed on a daily basis according to BEO's.
3. Prepares all sweet breads, Danish, quick breads etc. according to BEO's
4. Prepares all cookies, sticky buns and bread necessary for a la carte service daily.
5. Maintains a clean, safe, organized and sanitary bakeshop at all times.
6. Cleans equipment and ensures that refrigeration and Freezers are clean daily.
7. Notifies Chef in advance of product shortages or needs.
8. Maintains neat and professional appearance and observes personal cleanliness at all times.
9. Adheres to state and local health and safety standards.
10. Maintains the highest sanitary standards.
11. Ensures that work station and equipment are clean and sanitary before, during and after shift daily.
12. Covers, dates and neatly stores all products.
13. Utilizes left over or surplus product to develop specials for product utilization.
14. It is expected that all products produced by the pastry chef will be done with proper pastry cooking techniques.
15. Responsible for checking in deliveries when necessary in accordance with club guidelines.
16. It is expected that all products and menus are fresh and seasonal.
17. All pastry work is to be presented in a modern style with clean, neat appearance.
18. It is expected that the a la carte dessert menu is changed according to the savory a la carte menu changes.
19. Upon finishing their shift, the pastry chef will notify the Sous Chef to look over the bakeshop for a professional appearance and discuss the location of any desserts needed for PM service.
20. Responsible for the cleanliness of the prep sink and surrounding area cleanliness before leaving shift.
21. Responsible for monthly bakery inventory of bakery items.

Physical Requirements:

• Must be able to walk, climb stairs, balance, twist, reach, bend, kneel, push and pull over the course of a shift
• Continuous repetitive motions
• Work in hot, humid environment
• All employees must maintain a neat, clean and well-groomed appearance per MGC appearance standards
• Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts where necessary
• Must be 18 years of age
• Must have a reliable form of transportation to and from work
• Ability to read, write and communicate effectively in English, both written and oral
• Must be able to push, pull, and lift up to 50 lbs. over the course of a shift