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.
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
- 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Reviews current product on the shelf, re-merchandises the shelf, and throws away or recycles outdated products.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.
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.
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.
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.
Has access to confidential information including sales.