Corcoran Caterers is a family owned and operated full-service catering company that has been servicing the DC Metro area with memorable corporate & social events for nearly 40 years. We are seeking a pastry chef to join our kitchen team. If you are a dedicated and passionate individual looking to work in a fast-paced kitchen environment, we want to hear from you. The pastry chef will be an integral part of conceptualizing and executing new recipes for seasonal menus, in addition to any specialty client requests. The chef will possess creative and positive energy that will allow Corcoran Caterers continued growth. Job Description · Produce and decorate an array of upscale, scratch desserts to include wedding cakes, plated desserts, and more. · Create new and innovative desserts for seasonal menus and for plated events. · Oversee food production to ensure food quality, safety, and consistency. · Assist in menu planning and creation. · Design new plate presentations. · Assist in execution at events, when necessary. · Maintain recipe accuracy and portion control. · Ensure kitchen cleanliness. · Assist kitchen staff with their production, when necessary. REQUIRED SKILLS : · Must be able to communicate, read, write, and speak English effectively. · Bi-lingual skills are preferred but not required. · Ability to scale recipes for large volume. · Excellent interpersonal service skills and organizational skills to plan time effectively. · Must be self-motivated. · Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail. ESSENTIAL DUTIES & FUNCTIONS: · Coordinate the purchase of all items in the pastry department, develop dessert menus and maintain approved food costs and labor costs. · Instruct and train bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items. · Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively. · Take appropriate action to reduce operating costs without affecting the quality of pastries or service. · Inform Executive Chef of all pertinent information and any irregularities occurring in the bake shop operation. · Develop and research new recipes and create decorative cakes for events. Requirements · Associates degree in Culinary Arts or equivalent training and experience. Previous experience supervising a large-scale bakery, commercial kitchen, as a Pastry Chef understudy in a restaurant, hotel/resort, or club. · 4 to 5 + years' experience in a high-volume/fine dining/Banquet/Pastry production kitchen. Also, must have a minimum 3+year's previous supervisory experience with organizing and scheduling employees to maximize efficiency. · Demonstrated understanding of pastry techniques. · Ability to read and adjust written recipes. · Current on food trends & techniques. · Ability to stand on feet for long periods of time. · Clear and effective communicator. · Highly detail-oriented and organized. · Efficient problem solver. · Ability to multitask, stay focused and calm in a fast-paced environment. · Must be able to work early morning shifts and on weekends. Preferences · Off-site catering experience. · ServSafe Certified. Employment Type: Full Time Bonus/Commission: No
