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Pastry Chef

We are seeking a qualified, motivated Pastry Chef to work with our team at City Winery Chicago, Randolph street location.  We are a full-service music venue, restaurant, winery, and event space. Looking for people with open availability and a flexible lifestyle.  Must have a positive attitude and a strong desire for hospitality. Please reply with a resume for consideration.

Must have Full Time availability including days/nights, weekends and all holidays.

SUMMARY:
Coordinates production working closely with the Executive Chef and distribution of all desserts and bakery items. Maintains highest standards of quality of all baked goods and pastry items. Reports directly to Executive Chef.

COMPENSATION:
We offer a competitive wage commensurate with experience, 401K, health benefits, personal time off, sick days, employee discounts including food, beverage and ticketed events.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

  • Menu development, and execution
  • Organization and execution of desserts including Special Events, Wine Dinners, special occasion cakes, wedding cakes and daily baked goods
  • Be able to follow recipes and follow the daily production prep lists
  • Efficient and quick plating during service, including lunch, brunch and dinner
  • Organizing and executing Dessert Programming with Pastry Chef, including ticketed dessert events and dessert classes.
  • Follow daily production to maximize quality and minimize waste.
  • Follow company policies and departmental handbooks
  • Utilizes proper food handling techniques following health and safety standards.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. The Pastry cook is expected to perform other duties necessary for the effective operation of the department. and in turn the success of the company company.

EDUCATION and/or EXPERIENCE:

  • Associates degree in baking and pastry or related field and 1 years high volume baking and pastry experience or an equivalent combination of education, training and experience.
  • 2 years working at a restaurant or bakery in the pastry department.
  • Have previous experience in high volume production including large banquets, special functions and wedding cake production and decorating.

CERTIFICATES, LICENSES, REGISTRATIONS:

ServSafe certified, if possible


KNOWLEDGE/SKILLS/ABILITIES:

Must be able to read, write, and understand English

Must have excellent working, baking and pastry knowledge in all areas.

PHYSICAL DEMAND:

Frequently lifting and carrying up to a maximum of 50 lbs.,


WORK SCHEDULE/HOURS:

Must be able to work flexible shifts as assigned by the Executive Chef

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