Pastry Chef

Helping one of the hiring managers to fill the position of Pastry Chef - Convention Center at Phoenix, AZ

Preferred experience: catering, hotel, large production kitchen

-premium/catering

-10 to 3000 attendees

-some retail with cookies, pastries in stands and pors

-Menu development

-production sheet oversight, manage daily operations

-some off premise catering, bistro product/adding coffee

-scheduling, Labor and food cost, employee training

-cakes, bread, pastries, dinner rolls (except donuts and bagels)

-decorating is a plus

-chocolate work, center pieces

- lead team of 8: 1 pastry supervisor, 2 with potential for promotion (all union), right to work so can choose to join union or not.

-Kitchen logistics: 2000 sq ft, large flight dish machine, 2 large staging walkins, 3 lge combi oven, tilt skillet, donut/mini machine, fryers, blast chiller, 6 burner stove, dry storage, 2 large and freezer. Not shared with main kitchen for production

Peak season Jan- June, Sept thru Nov, December quiet

Average hours worked peak: 50-60 hours heavy on early shifts (5 am to 1pm), work late if VIP event

Skill/ability/style:

-organized, pay attention to details, follow recipes, thorough, time management, set priorities, manage production for multiple events in a day and/or week

-leader, director, hands on, lead with respect, maturity, cohesive team culture

hotel, conference center, event center- need high volume

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Ability to Relocate:

• Phoenix, AZ: Relocate before starting work (Required)

Work Location: In person