Overview

The Banquet Pastry Chef is responsible for preparing menu items utilizing cooking equipment in a high-volume environment. The Banquet Pastry Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Banquet Pastry Chef must be aware of while operating in the kitchen.

This role pays an hourly rate of $12.00-$16.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until 12/31/2025

Responsibilities

• Responsible for preparing banquet desserts, pastries and salads for catering events.
• Responsible for maintaining quality and production standards on all menu items.
• Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served during events.
• Will work with the Executive Chef to prepare product orders and production levels.
• Responsible for cleaning, stocking and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift.
• The Banquet Pastry Chef must be checked out before ending the shift by the Floor Supervisor to ensure the kitchen meets cleanliness standards.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.