Capital City Club Downtown Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for a Pastry Chef position. The position includes full-time hours, health, vision, life, dental insurance, 401(k) with a company match, hot meal, and uniforms. This position is responsible for all dessert production, recipes, and quality control for both á la carte and banquet production. This position is a “working” position and is responsible for the production of all requests from the Executive Chef, Catering Department, and Front of the House Management.   RESPONSIBILITIES: The duties and responsibilities of the Pastry Chef include, but are not limited to: + Maintain frequent communication regarding the status of all pastry food   production to the Executive Chef. + Responsible for production within a timely and cost-efficient manner according to the budget. + Ability to always produce at the highest level, including when given short notice due to unforeseen circumstances. + Ability to communicate with the Executive Chef when routine work, for various reasons, cannot be executed in the given time frame.  Must also bring solutions or alternatives for any challenges. + Ability to take the Executive Chef’s vision of a dessert (sweet or savory) and execute for large or small-scale production. + Ability to communicate with our members and produce custom-designed wedding cakes or pastries. + Inspect all equipment and machinery in the responsible area and report any challenges to the Executive Chef and Engineering Department. + Ability to apply thorough knowledge of the Pastry/Culinary arts and take full responsibility for the quality and presentation of food leaving the Pastry Shop. + Monitor the stock of baking ingredients and equipment and place orders within budgeted guidelines as needed, as approved by the Executive Chef. + Ensure all food is properly stored and all areas are cleaned to exceed the Executive Chef, government, state, and local health department standards. KNOWLEDGE AND EXPERIENCE: + 3+ years’ experience as Pastry Chef in a large upscale Club, Hotel, restaurant pastry operation, or cruise ship environment + Excellent “from scratch” baking skills, including cakes, cookies, dough, yeast bread, “quick” bread, petit fours, truffles, chocolates, candies, etc. + Possess knowledge of pairing desserts with wine, liquor, or beer based on “sensory dynamics”. + Possess excellent plated dessert skills for both banquet and á la carte functions. + Possess strong skills in sugar work, chocolate work, airbrushing, pastillage, gum paste, fondants, ice creams, sorbets, etc. + Excellent pastry display skills for buffet-type presentation of petit fours, mini pastries, full-size pastries, or any other type of buffet presentation + Excellent verbal and written communication + Excellent knowledge of regional American desserts and pastries, as well as worldwide and classical desserts and pastries + Possess thorough knowledge and ability to create contemporary/new pastry production and presentation. Not afraid to break the rules or go outside the box in Classical Pastry Cooking + Experience in ordering your own supplies for your own department, within budget. EDUCATION REQUIREMENTS: *Associate Degree in culinary arts or 5 years pastry experience All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment. Powered by JazzHR