Pastry Chef

Department: Food & Beverage | Reports To: Chief Pastry

The Pastry chef position provides a hands-on, professional link between the Chief Pastry and the pastry shop. This role involves leading, training, and demonstrating exemplary culinary skills while remaining directly responsible for inventories, food quality, set-up, breakdown, and strict adherence to company recipes and sanitation policies.

Essential Functions

• Production & Quality: Ensures all pastry items are fresh, of the highest quality, and strictly follow standard recipes, methods, and supervisor instructions.
• Team Leadership: Continually trains, coaches, and motivates team members; actively participates in daily focus meetings to communicate daily expectations.
• Operations & Controls: Conducts daily walk-throughs to verify sanitation, equipment repair, proper rotation, and labeling. Assists the Chief Pastry with inventory, ordering, reconciliation, tracking waste logs, and adjusting daily requisitions.
• Compliance: Maintains strict USPH/FDA standards for the outlet and adheres to budget constraints regarding labor, product, and equipment.

Qualifications & Requirements

Experience:

• Minimum of 2 years of general culinary experience (formal culinary training may substitute).
• Minimum of 1 year in a pastry supervisory position. Minimum of 1 year of experience on a cruise ship or high-volume hotel/restaurant.
• Minimum of 2 years of experience preparing and training others in fruit coulis and show-pieces.

Skills:

Intermediate to advanced knowledge of pastry competencies, including advanced formulas regarding starches, fats, sugars, liquids, eggs, and flavorings. Ability to read, write, and convert recipe quantities mathematically.

Education:

A 2-to-4-year Culinary School degree or foreign equivalency.

Attributes:

Detail-oriented, customer service-driven, and able to work 7 days a week while living in close quarters with shared cabin space.