Pastry Chef - Job Description Pastry Chef
Good Food Story, Wedding and Event Caterer, Addingham, West Yorkshire
ABOUT US
GOOD FOOD STORY is one of the top UK Event Caterers, with ambitious plans to be the number one event caterer in the UK and beyond.
We cater at Corporate Events, Weddings, Private Parties, Fine Dine Events, Balls, Launch Events, Award Ceremonies, New Car Reveal events and more.
We cater at events all over Yorkshire and Lancashire, bringing the freshest, most flavoursome, and beautifully presented food that is possible, to plates in the most incredible of locations.
We occasionally cater internationally as well
Our menus are different for every event, usually with bespoke elements, always pushing ourselves to new levels of gastronomic perfection.
But we can do more - with your help
*** Reasons why we are a great place to work ***
1) You'll have most evenings off. About 70% of our working week is production days and the kitchen typically finish on production days by 3pm. Event days vary based around the event timings.
2) We are an incredibly flexible workplace - Start times and finish times on production days can be very flexible. We prefer early start and early finish giving you more "YOU" time and better quality family time.
3) We are based in Addingham, a Beautiful Village, on the edge of the Yorkshire Dales, with 5 pubs and great Yorkshire Dales fresh air.
4) You will be proud of the food we make, we don't cut corners, we do things properly and the feedback from our customers is immense.
5) We are a very cool, fun team of chefs and event managers (6 of us right now). In the summer, our team swells with waiting staff and occasional chefs to around 40 staff
6) We have the best staff parties (in the past we've hit London, Barcelona and Dublin)
7) We have good coffee.
PLUS: We make an awful lot of people very happy, WOWing our guests, wedding couples, managing directors, teachers, celebrities, award nominee's and our waiting team with the very best food it is possible to make.
The Nitty Gritty
We usually work Tuesday to Saturday, mostly based in our office and kitchens in Addingham, with event days on site at many varied locations.
It's a vibrant, energetic and fun place to work, where we try to equip you with the most cutting-edge food prep technology known to man (that is a work in progress, but we are constantly adding to our food tech).
We pay a full-time salary, but we are not counting every minute of every day. Instead, we expect you to manage the work load each week, some weeks are very busy, some average and a some are quiet (mainly in the winter months). No week is the same, we offer a lot of flexibility but expect that in return in the busy weeks.
We have some Sunday events, with time off in lieu to compensate. We try and share these out between the team, we will usually know these at least 2 months in advance.
You'll slide seamlessly into position on our Chef team, working under our head chef with the support of the Event Managers. We are a tight knit ,small team.
IMPORTANT: Although we are very successful and highly skilled, our current Pastry chef is leaving. That is why we need you Check out our Instagram for pictures from events we have catered.
Want to know more?
Just ask
*** Is this the single GREATEST Pastry skilled Chef job in the entire WORLD? ***
Probably .... ;)
And here is why:
Every week is different, every menu is different, you'll get to push your skills higher, and you will need to pull on your knowledge and experience harder, while thinking on your feet.
It is exciting catering at events, check lists are imperative, yet you'll still need to problem solve and think outside the box. The unexpected can often happen. The events are dynamic and always different.
Most nights you'll be finished early and can have a life. It is only on event days when the finish time can be late, and even that varies week to week, so some Saturday's you'll be finished at a reasonable time.
Your experience, knowledge, ideas and input into dishes, presentation and flavours will all be welcomed, and we will bring these into the mix here to further raise the standards
You will be in charge of the pastry section, including planning and managing a range of elegant and delicious garnish elements.
You will help with all other areas of food prep when needed.
On event days you'll sometimes work alongside our head chef but on most events you would be lead chef for the event you are assigned to, overseeing the plating and presentation of all of the courses, as well as desserts at your allocated event.
*** The Perfect Candidate Will Tick The Boxes Below ***
* You'll be a lover of food, addicted to Instagram foodie feeds (in a good way)
* You'll have the technical skills to consistently produce delicious and beautiful desserts
* You'll have an 'eye' for what looks good on a plate (and what doesn't)
* You'll have read this job description and thought OMG this is the job for me
* You'll be able to speak and hold yourself in front of a customer or guest
* You'll thrive of customer feedback and the desire to please
* You'll love the idea of helping to take us to the no.1 UK catering team
* You'll not be frighted of washing up, carrying boxes of equipment and food, to and from the vans
* You'll be over 25 with a full clean driver's license, and your own car/vehicle.
* You'll be happy to drive the refrigerated van, carefully.
* You'll be reliable, hard-working, calm under stress, friendly and smiley
Some of the Desserts we make - customers often go bespoke, so this list is not exhaustive...
From Fine Dine Menu...
♢ Rhubarb & Vanilla Pannacotta | textures of rhubarb, meringue, vanilla
shortbread
♢ Pecan, Pistachio & Raspberry Tart | honey cream, caramelised pistachios
♢ Chocolate & Hazelnut Praline Tart | salted caramel, crème fraiche
♢ Sugar Plum Pavlova | poached spiced plums, red wine syrup
From Three Course Menu...
♢ Signature Lemon Meringue Tart
♢ Chocolate Torte | Cherry Compote, Creme Fraiche
♢ Strawberry Cheesecake | strawberry gel, fresh strawberry
♢ Apple & Cinnamon Crumble | vanilla custard
♢ Baked Vanilla Cheesecake
♢ Sticky Toffee Pudding | toffee sauce, pouring cream
♢ Rhubarb Frangipane Tart | ginger cream
♢ Classic Tiramisu | mascarpone, espresso, chocolate
♢ English Strawberries | assortment of strawberries, meringue, vanilla cream
♢ Lemon Posset | meringue, tuille
♢ Pecan, Pistachio and Raspberry Tart | honey, quenelle of cream
♢ Eton Mess | meringue, cream, seasonal berries
♢ Classic Vanilla Créme Bruleé | shortbread
♢ Chocolate Brownie | select one
orange | cherry | salted caramel | raspberry | biscoff | honeycomb
♢ White Chocolate Cheesecake | summer berries
♢ Bread & Butter Pudding | raisins, vanilla custard
♢ Strawberry Shortbread | strawberry cream, fresh Strawberry, shortbread, basil caramel
♢ Sticky Toffee Cheesecake | crumbed sticky toffee base, toffee cream (v)
♢ Lotus Biscoff Cheesecake
♢ Summer Berry & Prosecco Jelly Terrine |berry coulis
♢ Salted Caramel Chocolate Torte | salted caramel sauce
♢ Banoffee Pie | caramelised banana, dulce de leche, fresh cream
♢ Rhubarb & Vanilla Panna Cotta | textures of rhubarb, tuille
♢ Classic Lemon Tart | raspberry, quenelle of cream
♢ Vegan Blueberry Cheesecake (vegan)
♢ Vegan Coconut Chocolate Torte (vegan)
♢ Vegan Summer Berry Pavlova | aquafaba meringue (vegan)
**** PREP DAY ****
What your typical prep day might look like in our Addingham Kitchen:
6:50 am - Arrive Addingham, Coffee, Get Changed
7:00 am - Briefing with head chef on today's aims, dishes to be completed, any variable elements to be discussed
7:15 am - In the Kitchen
10:00am - Meeting with event managers to run through this weeks menus, future menus and and new menu quotes going out
11:00am - In the Kitchen
12:00pm - Lunch (we often cook a team lunch).
12:30pm - In the kitchen
3:00pm - Finished for day
**** EVENT DAY ****
What your typical long event day might look like..
9:30am - Arrive Addingham, Coffee, Load fridge van for event you are at, checking elements off menu check list as you load.
10:15am - Depart for event
11:00am - Arrive event / unload
11:15am - Begin final prep, organise kitchen space, get everything warmed up
2:00pm - Canapé service
3:30pm - 3 Course Menu service
5:30pm - Service complete
9:00pm - Supper Service
10:00pm - Supper complete
10:30pm - Depart venue
11:15pm - Return to base. Finish
Sometimes we don't have supper, so in the example times above, you'd be departing the venue by 7:00pm and back at base for 7:45pm. Or we might overlap shifts to reduce each chef's shift, it depends on the menu, budget, guests numbers and number of chefs on the shift.
Note: Every day will be different, and you will be in charge/ responsible for your schedule - but to be in agreement with the head chef
Job Type: Full-time, 6 month contract, opportunity to extend.
Salary: £30,000.00-£38,000.00 per year - Depending on experience
Benefits:
* Company Events
* Free lunches if you make enough for the team
* Flexitime
* Free Parking
Schedule:
* Flexitime
* Tuesday to Saturday (usually)
Job Type: Full-time, 6 month contract, opportunity to extend.
Weekly hours: based on around 45 hours per week.
Salary: £37,000.00-£41,000.00 per year - Depending on experience
Holiday: 28 days
Benefits:
Flexitime
Free On-site parking
Job Type: Full-time
Pay: £36,000.00-£40,000.00 per year
Work Location: In person