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Hy-Vee Food Stores Pastry Chef - Full Time in Charles City, Iowa

Job Title: Pastry Chef FLSA: Non-Exempt

Department: Bakery Revision Date: 05/2018

General Function :

As a Pastry Chef, this position will be responsible for producing baked goods for orders and to replenish displays. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members.

Reporting Relations:

Accountable and Reports to: Store Director; Assistant Director; Store Operations, Perishables, Health Wellness Home; Managers of Store Operations, Perishables, Health Wellness Home; Assistant Managers; Bakery Manager, Assistant Bakery Manager

Direct Reports: Any assigned by Bakery Manager

Primary Duties and Responsibilities :

  • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store.

  • Makes an effort to learn customers' names and to address them by name whenever possible.

  • Assists customers by: (examples include)

    · Escorting them to the products they're looking for

    · Securing products that are out of reach

    · Loading or unloading heavy items

    · Making note of and passing along customer suggestions or requests

    · Performing other tasks in every way possible to enhance the shopping experience

  1. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders
  • Checks orders for the day and sets up a timeline and production schedule.

  • Anticipates product needs, not only for the current day but subsequent days

  • Inspects incoming products quality and quantity, e.g. mispicks.

  • Understands the use and issues related to pastry equipment and follows up on potential maintenance issues.

  • Inspect pastry shop, baking equipment, and workers for cleanliness

  • Requisitions supplies and equipment.

  • Produce baked goods and prepare confections.

  • Decorating and plating various pastries and desserts.

  • Creates new designs and recipes.

  • Adheres to company policies and individual store guidelines

  • Reports to work when scheduled and on time.

    Secondary Duties and Responsibilities:

  • Reviews current product on the shelf, re-merchandises the shelf, and throws away or recycles outdated products.

  • Assists in other areas of store as needed.

  • Performs other job related duties and special projects as required.

    Supervisory Responsibilities:

In some situations this position instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, and allocates personnel.

Education and Experience:

High school degree and some formal training. Department training helpful. Would prefer a certificate or associate degree in pastry arts. 1 – 2 years minimum specialized training and/or similar on-the-job experience. Requirements may vary depending on training and experience.

Physical Requirements:

  • Must be physically able to exert up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects.

  • Visual requirements include vision from more than 20 inches and less than 20 feet with or without correction, color vision, depth perception, and field of vision.

  • Necessary to have hand-eye coordination, manual dexterity and artistic talent.

  • Must be able to perform the following physical activities: Stooping, reaching, standing for long hours, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

  • Need to be physically capable to handle the stress and mentally prepared to persevere through repetitive tasks.

    Knowledge, Skills, Abilities and Worker Characteristics:

  • Must possess well-developed culinary abilities and an innate desire to bake

  • Possess a high degree of creativity in order to successfully create new types of pastries.

  • Understand the importance of visual appeal, as well as good taste.

  • Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

  • Ability to do arithmetic calculations involving fractions, decimals, and percentages.

  • Ability to bake, involving attention to detail, knowledge of ingredients, artistic ability and creativity to produce pastries and desserts that look as good as they taste.

    Working Conditions :

This position is continually exposed to flour, noise, and temperature extremes. There is frequent exposure to dampness, vibrations, equipment movement hazards, and occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure.

Equipment Used to Perform Job:

Mixers, Blending Machines, ovens, sheeter, rounder, dishwasher, telephone, intercom, cash register, label machine, shrink wrap machine, air brush/compressor system, and copy cake machine.

Contacts:

Deals with customers and the general public on a daily basis, works with suppliers/vendors weekly, and deals with Federal/State Governmental or Regulatory Agencies yearly.

Confidentiality :

Has access to confidential information including sales.

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