Pastry Chef Series

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Employees in this series are responsible for, or assist in, the preparation and service of gourmet pastries and other foods for catering functions and special pastries for meals/banquets.

DESCRIPTIONS OF LEVELS OF WORK

Employees at this level assist in the preparation and service of gourmet pastries and other foods for catering functions and special pastries for meals/banquets. The employees work under the direct supervision of a pastry chef.

A(n) Assistant Pastry Chef typically -

1. assists in the preparation of pastries and desserts for catering operations;
2. assists in the preparation of dessert items for dining service units and specialty restaurants;
3. assists in preparing items for the Pastries-to-Order program;
4. assists in the standardization of recipes and quality control of the products;
5. recommends improvements in food preparation methods to obtain better products;
6. assists in the implementation of the budget;
7. may assist in ordering food and supplies in accordance with established procedures;
8. assists in the maintenance of proper sanitation techniques and practices;
9. as requested, serves food;
10. performs other related duties as assigned.

Employees at this level are responsible for the preparation and service of gourmet pastries and other foods for catering functions and special pastries for meals/banquets, for training hourly and supervisory personnel in creative pastry preparation and presentation, and for the operation of a pastry shop and sales outlet. The employees work in conjunction with, and under the direction of, a designated administrator (such as those in catering, special events, test kitchen, and /or residence halls).

A(n) Pastry Chef typically -

1. assists in planning, coordinating, and directing a food service catering operation, particularly as it relates to pastries and desserts;
2. assists in planning, coordinating, and directing specialty pastry programs;
3. researches current trends for pastries and desserts; assists in the development and standardization of recipes;
4. orders and/or requisitions of food and supplies in accordance with established specifications.
5. practices good public relations with students, guests, and university personnel;
6. provides adequate information to food service units regarding menu changes and individual catering problems;
7. prepares recommendations for improvements in catering procedures necessary to maintain an efficient operation and good customer relations;
8. assists in planning and implementing a marketing strategy for catering services available, especially as it relates to specialty pastry programs;
9. makes budget recommendations regarding food costs and labor costs; follows and implements the budget as established for the catering operations by the catering manager;
10. oversees the service standards as they relate to catering, special events, and specialty pastry programs;
11. supervises clerical staff or lower rank employees as assigned;
12. performs other related duties as assigned.

MINIMUM ACCEPTABLE QUALIFICATIONS

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any combination totaling one (1) year (12 months) from the categories below:
   1. College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
   2. Vocational training in the culinary arts field, such as an apprenticeship.
   3. Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.

Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of food preparation and service techniques, including baking.
2. Knowledge of catering services and specialty restaurants.
3. Skill in the operation and maintenance of large-scale kitchen equipment, with an emphasis on the baking area.
4. Ability to be flexible under strict timeframes.
5. Ability to communicate and work with others.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any combination totaling one (1) year (12 months) from the categories below:
   1. College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
   2. Vocational training in the culinary arts field, such as an apprenticeship.
   3. Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.
3. Two (2) years (24 months) of highly skilled work experience in the preparation and presentation of gourmet pastries and desserts.

Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Thorough knowledge of food preparation, sanitary handling of food, and service techniques.
2. Knowledge of marketing strategies.
3. Skill in good record keeping and concise report preparation.
4. Skill in dealing with people in a service operation specifically related to catering and specialty restaurants.
5. Skill in researching current trends to write and standardize recipes for pastries and desserts.
6. Supervisory ability.
7. Ability to interpret and work within a pre-established budget.