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Talisker on Main Pastry Chef

Description

TALISKER

Talisker ranks in Barron’s “BEST PLACES FOR SECOND HOMES” for 2^nd year in a row
Robb Report names Talisker Club “BEST OF THE BEST” for MOUNTAIN RESORT COMMUNITY
Travel + Leisure Golf ranks Talisker Club # 8 in “AMERICA’S TOP 100 GOLF COMMUNITIES”

 Talisker on Main Pastry Chef   
 

POSITION SUMMARY

Prepare a variety of desserts and baked goods for restaurant. 

DUTIES/RESPONSIBILITIES

• Mix and bake a wide variety of pastries and other baked goods, including cookies, brownies, cakes, muffins, sweet breads, pies, dessert pastries, etc.
• Set up and stock work areas with all necessary ingredients and equipment.
• Monitor and evaluate quality of all baked goods, and make appropriate changes in recipes/baking methods used in order to improve quality of product.
• Plan quantities of baked goods to be produced based on projections of business volume.
• Plan/assist in planning new types of baked goods and desserts to be produced.  Test recipes with Executive Chef.
• Plan, assign, check and evaluate work of kitchen staff working as assistant bakers.  Plan work schedules.
• Clean equipment and work areas.
• Assist with other food preparation/cooking tasks as assigned.
• Perform other tasks as assigned.

Traits/ Qualifications

• High School education together with formal pastry education, either through culinary school or equivalent work experience.
• 2-3 years experience as a pastry chef preferred.
• High attention to detail, knowledge of ingredients and patience.
• Artistic ability and creativity to produce pastries and desserts that look as good as they taste.
• Ability to perform all job responsibilities.

WORKING RELATIONSHIP

Works under the guidance and supervision of the head chef and sous chef.  

PHYSICAL REQUIREMENTS  

• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.