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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.
Requires formal training and accreditation from an accredited culinary institute with 3-6 years of experience.
Require formal training and accreditation from an accredited culinary institute or a Bachelor’s degree (B.A.) or equivalent from a four-year college or technical school; or 4 to 6 years experience and/or training; or equivalent combination of education and experience
Working knowledge of various computer software programs, Microsoft Office and POS literacy.
Must have the 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 cost, employee cost 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.
Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and/or government regulations. Ability to write standardized recipes, prepare reports, evaluations, procedures and manuals. Ability to effectively present information and respond to questions from groups, co-workers, customers, and the general public.
Ability to read and interpret business financial statements, and to use concepts such as fractions, percentages, ratios and proportions, including the calculation and interpretation of such things as food costs, payroll costs, and other food service accounting reports.
Must have the ability to analyze problems and recommend solutions; the ability to communicate effectively with others, both verbally and in writing; and the ability to exercise mature judgment.
Must have proven skills and ability to hire, train, lead, motivate,supervise and evaluate staff.
Must have the ability to create new items, decorations and special event cakes.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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