Job Title: Pastry Chef
Department: Kitchen
Department Hours: 5 AM - 11 PM, 7 days a week
Job Hours: 40 hours a week, including weekly department meeting
Starting Date: March/April to November
Salary: weekly salary plus room/ board
Benefits: see
Seasonal Staff information page
Overview of Department Functions/Responsibilities: The Omega kitchen is a large full-scale food production facility. It produces up to 2500 vegetarian and vegan meals per day as well as breads and desserts for both the Dining Hall and Café.
Job Description/daily tasks:
- Work in tandem with Executive Chef, Kitchen Chef d' Cuisine, and Sous Chefs to maintain a safe and clean kitchen, including the bakery
- Supervision and management of Pastry Ass't
- Produce all needed pastry goods for the Dining Hall as well as cookies, brownies and specialty items for the Café
- Ensure quality and consistency with all pastry production.
- Communicate with Executive Chef and the Executive Sous Chef to accomplish production requirements.
- Cost out all Café and Dining Hall items
- Work directly with Purchasing Agent to correctly charge Omega Café account for all baked items
- Assure adequacy of bakery's inventory
- Maintain working inventory
- Call in appropriate orders if necessary
- Work directly with Executive Chef to develop the seasonal menu
- Maintain a safe and clean kitchen at all times. This includes following the NY State Health Codes as well as all H.A.C.C.P. regulations for storage and cooling.
Requirements:
- Ability to work in support of the kitchen team.
- Professional kitchen experience and knowledge of vegetarian cuisine.
- Ability to lift up to 30 lbs. regularly, and up to 50 lbs. occasionally
To Apply: Fill out an
online application (found on web page under "Seasonal Staff") and include resume with references and put it to the attention of Ben Diamond.