Pastry Chef

The Jonathan Club located in the downtown Los Angeles Financial District is a private upscale member only club that celebrates over 115 years of history. Facility includes inside and rooftop food and beverage outlets, luxurious suites and meeting rooms, state of the art sports, fitness & spa programs and athletic facilities.

The Jonathan Club is currently recruiting a Pastry Chef that will report directly to the Executive Pastry Chef.

Essential Functions:
 

•  Liaise with all kitchen production areas for their daily food orders and submit to Executive Sous Chef/purchaser to prepare  Market List in a timely manner.
•  Flexible with schedule as reflective by business needs. Able to work weekends, Holidays, and overnight.
•  Able to give direction and take direction.
• Ensure that proper par stocks of all food items are maintained.
• Maintain hygiene standards within guidelines that all food items are properly covered at all items.
• Ensure that all coolers and freezers are organized & maintained as per standards.
• Ensure proper stock rotation in all areas of the pastry kitchen and minimize wastage.
• Do month end inventory of all items in the pastry kitchen.
• Must always be well groomed and in proper uniform and chef’s hat.
• Execute all buffet production in a timely manner to ensure guest satisfaction
• Ensure that all kitchen equipment is cleaned and sanitized after every use
• Continue on an ongoing basis to acquire I.T. skills.
• Along with the Executive Pastry Chef is responsible for all new menu presentations.
• Ability to execute any and all stations of the pastry shop, including artisan bread, viennoiserie, AM setup, Lunch cart, PM set up, PM a la Carte, and multiple banquets.
• Responsible for reporting all malfunctioning kitchen equipment and report the same to the   Executive Pastry Chef
• Ensure that all inter kitchen transfers are done in a timely manner and brought to the Executive Chef for authorization
• Execute all pastry prep & production as per business requirements & for all outlets in a timely manner
• Be aware of daily revenue reports & assist the Executive Pastry Chef in maintaining labor & food cost within budgetary guidelines
• Overlooking and execution of schedule and payroll.
• Be actively involved in developing new desert items for all outlets
• Take over the duties of the Executive Pastry Chef in their absence
• Accountability to staff and advising Executive Pastry Chef of any staff difficulties or issues regarding employee performance as to appropriate action to be taken.
• Responsible for recording all food spoilage on the proper form and submit to the Chef
• Ensure that all cook and hold temperatures are maintained as per company guidelines
• Along with the Head Chef must receive all goods and break them down for storage on a FIFO basis.
• Responsible for plate presentation and that it meets the standards that have been set
• Constantly strive to better the pastry kitchen as a whole.
• Keep with the current times and trends of  National and International pastry.
• Keep up with culinary trends.
• Confident in execution of tempering chocolate, entremets, and petite gateaux.
• Basic knowledge and experience with sugarwork, wedding/specialty cakes, and molecular gastronomy.
• Have an open mindedness for change and improvement on all aspects of the kitchen.
• Desire to grow with the company.
• Any other duties as assigned by the Executive Chef/Executive Sous Chef/Executive Pastry Chef
•  Knowledge and experience with basic computer capabilities including Microsoft Word and Excel.

•  Excellent communication skills, verbal and written
•  High energy, positive attitude, willingness to learn and grow
•  Well presented and well groomed
•  Shows initiative and creativity
•  Logical thinker
• Team player
• Appreciation for a diverse, multi-cultural environment
• Education/Certification: Minimum Grade 12 Diploma, post secondary education preferred, formal culinary training or a combination of education and experience, FoodSafe
• Experience required: Minimum 2 years as an Pastry Chef and/or Assistant Pastry Chef in a hotel environment, minimum 2 years management or supervisory experience in a food service environment.