Unfortunately, this job is expired as of 3/11/2016.
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Prepares and cooks dessert, pastries and breads and other foods according to proper preparations methods. Requires familiarity with standard concepts, practices, and procedures within the food production field. Relies on experience and judgment to plan and accomplish goals. A certain degree of creativity and latitude is expected. The Pastry Chef is responsible for the production of baked goods, staff scheduling, training and management, recipe development and supplies cafeteria and catering with bake goods.
Require formal training and accreditation from an accredited culinary institute with 3-6 years of experience working as a line cook or sous chef, or equivalent combination of education and experience.
Require formal training and accreditation from an accredited culinary institute; or a Bachelor’s degree (B.A.) or equivalent four-year college or technical school; or 6 to 9 years experience and/or training; or equivalent combination of education and experience.
Working knowledge of various computer software programs, Microsoft Office and POS literacy.
Knowledge to calculate figures and amounts such as discounts, proportions, percentages, fractions, area, circumference, and volume. Ability to calculate Cost of Goods Sold, make conversions of units using grams and ounces. Must be able to develop income statement and cost control reports, calculate food costs, employee costs and prepare budgets for food operations. Must be able to understand P&L functions and must have the ability to apply concepts of basic algebra and marketing to other sectors of the operation.
Progressively responsible and demonstrated experience in a popular priced restaurant operation.
Skills in reading, analyzing, and interpreting business periodicals, professional journals, technical procedures, and/or government regulations.
Skills in writing standardized recipes, prepare reports, evaluations, procedures and manuals.
Skills in effectively presenting information and responding to questions form groups, co-workers, customers, and the general public.
Skills in reading and interpreting business financial statements, and using concepts such as fractions, percentages, ratios and proportions in teaching, including the calculation and interpretation of such things as food costs, payroll costs, and other food service accounting reports.
Demonstrated ability to analyze problems and recommend solutions.
Ability to communicate effectively with others, both orally and in writing.
Ability to exercise mature judgment.
Required experience and ability for hiring, training, supervising and evaluating staff.
Must be able to lead and inspire staff.
Ability to create new items, decorations and especial event cakes.
This position is open to UVU Employees Only.
An individual who meets at least one of the following criteria may apply for this position as an in-house applicant:
-Adjunct faculty status for at least two full semesters immediately prior to the position’s opening date, OR
-Non-Student Part-time hourly employee employed a minimum of 6 consecutive months, working at least an average of 20 hours per week, immediately prior to the position’s opening date, OR
-Salaried employee employed a minimum of 6 consecutive months, working at least an average of 30 hours per week, immediately prior to the position’s opening date.
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