Dessert Chef

Job Summary

The Dessert Chef is a culinary professional is responsible for the creation, preparation, and presentation of a wide variety of pastries, desserts, and baked goods.

Areas of Responsibility

• Follow recipes to make pastries, cookies, breads, candies, chocolates, cakes, cupcakes, and pies.
• Create new recipes for the menu and develop new and unique recipes.
• Keep stock of the kitchen's inventory and ensure the quality of ingredients and equipment.
• Plan dessert menus and meet with customers to discuss details and plan custom-made desserts for special occasions and catered events.
• Order new supplies, ingredients, and equipment, prepare ingredients, and handle baking equipment, rotating product and adhering to proper shelf life.
• Keep baking area and equipment properly cleaned and sanitized according to DHEC guidelines.

Knowledge, Skills, Abilities, and Worker Characteristics

1. Knowledge of safety, sanitation, and food handling procedures.
2. Possess excellent organizational and time management skills, great attention to detail, and creativity.
3. Have in-depth knowledge of sanitation principles and baking techniques.
4. Providing excellent customer service by interacting with patrons, answering questions about pastries, and accommodating special requests or dietary needs.
5. Understanding cost control, portion sizing, and pricing to contribute to the financial success of the pastry department.

Working Conditions

• May work long, irregular hours that include weeknights, weekends, and holidays.
• Must stand for extended periods.
• Are often exposed to hot and cold temperatures.
• Occasionally work near contaminants and hazardous equipment.
• Often work in a noisy and distracting environment.

Required Physical Abilities

Physical demands of this position include repetitive movements, bending, twisting, reaching overhead, and carrying weighted materials up to 50 lbs. Must be able to handle, control, or feel objects, tools, or controls.

Education

• Associate's/bachelor's degree preferred.
• A certificate in culinary arts or a related field.
• At least 3 years culinary/baking experience under Executive Chef leadership.