Perkins Management is looking for an amazing Pastry Chef to join our team in our client university site Tuskegee University in Tuskegee, Alabama. The ideal person will have skills in baking high quality desserts, pastry and sweet goods along with creativity 

The PASTRY CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread, following traditional and modern recipes.
• Create new and exciting desserts based on the customers desires.
• Decorate pastries using different icings and toppings to ensure excellent taste and presentation.
• Establish and maintain  pastry production systems and procedures for the ordering, receiving, storing, preparing, and serving of pastry related products.
• Train and manage bakers and pastry personnel and supervise/coordinate all pastry activities.
• Responsible for planning and development of the pastry menu.
• Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
• Develop and be accountable for a safe culture that creates a work environment where no one gets hurt.
• Ensure proper equipment operation/maintenance.
• Conduct  inventory.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain pastry staff.
• Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
• Look for opportunities to implement new products and services which support sales growth and client retention.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Requirements/Experience: Proven experience as a Pastry Chef, baker or relevant role; Great attention to detail and creativity; Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary/pastry team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. 

Core competencies: Leadership, Management