Job description
Job Summary
The
Pastry Chef is primarily responsible for the preparation of a variety of desserts, pastries and baked goods. The Pastry Chef should be well-versed in the culinary arts, for both sweet and savory applications, with a strong attention to detail and able to adhere to strict standards of specifications.
The mission of Schoolcraft College is to provide a transformational and inclusive learning experience designed to increase the capacity of all individuals and groups to achieve intellectual, social, and economic goals. We are committed to creating a positive impact on the communities we serve and value diversity in our students, staff, and programming.
The mission of Schoolcraft College is to provide a transformational and inclusive learning experience designed to increase the capacity of all individuals and groups to achieve intellectual, social, and economic goals. We are committed to creating a positive impact on the communities we serve and value diversity in our students, staff, and programming.
Required Qualifications
- Five (5) years experience in the Food Service industry.
- Basic computer knowledge (Outlook, Word, Excel, Spreadsheet, Publisher, etc.).
- General knowledge of expense controls as it relates to the Food Service industry.
- Interpersonal skills necessary to motivate, direct, and develop effective working relationships with others.
- Must be available to work evenings, weekends and holidays.
Preferred Qualifications
- Associate degree in Culinary Arts.
- Certificate in Baking and Pastry Arts.
- Serve Safe certified.
- Certified through American Culinary Federation (ACF).
- Ability to distinguish between various dietary concerns/needs and adapt menus within their parameters.
Physical Demands
Schoolcraft College is committed to creating an inclusive environment and strongly encourages applications from veterans, individuals with varying gender identities, abilities, and from underrepresented populations. Schoolcraft College is an AA/EEO Employer.
- Writing Skills: Ability to write reports, business correspondence, and procedure manuals.
- Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and governmental regulations.
- Communication Skills: Ability to effectively present information and respond to questions from prospective and current employees, and groups of managers.
- Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
- Reasoning Ability: Ability to solve practical problems and deal with a variety of instructions furnished in written, oral, diagram, or schedule form.
- Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Office Environment: This role may involve standing and walking for long periods of time, repeating the same movements, and the use of hands to feel objects, tools, or controls. This role may require the employee sit, use arms/hands/fingers to handle or feel, reach, climb or balance, stoop, kneel, crouch, or crawl, and taste or smell. The position will regularly move to 10-20 lbs., occasionally up to 50 lbs. Specific vision abilities required by this job include close vision, distance vision and depth perception. This position may require to regularly work in conditions involving extreme heat or cold or risk of electrical shock.
- Noise Level: The noise level in the work environment is usually moderate.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Hours
Schedule must be flexible to meet the needs of the college
Salary
Job Duties
Job Duty Name
1
Description of Job Duty
Embrace the vision/mission of Culinary Operations daily through positive, proactive actions and decision making, sound leadership and active engagement with all team members to create a positive work environment culture.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
2
Description of Job Duty
Operate and manage the pastry section of the kitchen, working together with other team members to ensure a successful work environment. This includes ensuring the kitchen is clean and sanitized at all times, as well as following proper food safety practices, SOP creation and implementation, employee training and supervision.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
3
Description of Job Duty
Prepare a variety of baked goods such as cookies, bars, breakfast pastries and breads. Produce a variety of cheesecakes, pies, tarts, tortes and miniature pastries in large volumes. Plan and execute plated desserts and pastries to complement savory items. Decorate custom cakes and cookies using a variety of piping and decorating techniques.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
4
Description of Job Duty
Prepare products for all Culinary Operation outlets, including but not limited to, Henry’s, Ocelot Market, Elite Market and Smoothie Bar, JC Café, Livonia Medical Center and Main Street Café. Responsible for developing and creating menus and products for all future Culinary Operations endeavors. Continue to develop and maintain assigned elements at Henry’s including the Detroit style pizza station.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
5
Description of Job Duty
Primary producer of baked goods and pastries for the Main Street Café that are representative of the Culinary Arts and Culinary Operations brands. Work cooperatively with the Culinary Arts program chefs to determine class production schedules for product supplementation.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
6
Description of Job Duty
Receive and execute BEOs for all events as well as create custom menus for key college events. Collaborate with Conference and Event Services to meet client needs. Work with FOH to assist in the creation of modern decorative displays that represent the Culinary Operations brand.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
7
Description of Job Duty
Bring new ideas to the team to elevate the department; provide input into the research, development, evaluation and implementation of new products, services, technology, and processes; stay up to date on current trends, techniques, and professional development opportunities. Attend and coordinate meetings as needed.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
8
Description of Job Duty
Schedule must be flexible to meet the needs of the college; must be present for major “special” events as deemed by the Executive Chef of Culinary Operations. Shifts may include: mornings, days, nights, weekends and holidays.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
9
Description of Job Duty
Work with Executive Chef to order and ensure all materials are available for events.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
10
Description of Job Duty
Mentor other team members/student employees; serve as a role model to demonstrate appropriate behaviors.
Essential Duty?
Yes
Percentage Of Time
Job Duty Name
11
Description of Job Duty
Perform other job-related duties as assigned.
Essential Duty?
Yes
Percentage Of Time
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