Summary of Position:
The Pastry Chef is responsible for making a wide range of breads, pastries and other baked goods; maintaining and producing current desert menu items. Willing to cook breakfast, lunch and dinner items proficiently. This position is expected to communicate and coordinate effectively with the Head Chef, as well as being prepared to assist any kitchen employee in the completion of duties as necessary.
Essential Functions:
1. Responsible of producing all desserts with respect to cost, quality, image and appeal.
2. Excellent time management skills: producing mass quantities of baked goods in effective and timely manner.
3. Monitors the daily production of bread.
4. Assist as necessary in prep or back up line cooks.
5. Multi-task: Able to cook breakfast, lunch, and dinner menu items proficiently.
6. Accountability: able to work independently and meet quotas for how many of a particular item is needed for each day.
7. Professional attitude.
8. Knowledge operating commercial grade machinery and baking tools.
9. Sound knowledge of hygiene and safety standards in the kitchen, and the discipline to enforce those standards.
10. Deliver joy to our customers every day
Other Functions:
1. Thorough understanding of all kitchen procedures, Land’s End’s policies and food cost controls.
2. Familiarity with all food distributors, ordering/receiving procedures and products obtained from them.
3. Maintain knowledge of dessert menus for coordination and production of banquets.
4. Perform other duties as necessary.
Required Knowledge, Skills, and Abilities:
Complete understanding of food handling and sanitation procedures.
Must pass a kitchen sanitation test.
Must be able to perform the responsibilities of all lower level employees.
Stamina: able to stand for long periods of time.
Flexible: willing to work various shifts and times, especially during tourist season.
Qualifications: Must be honest, responsible, experience in bakery, and able to work under Land’s End policies.