Assistant Pastry Chef

ASSISTANT PASTRY CHEF

Place of Work: Pastry Kitchen, Market Bakery, and all support areas

Job Overview:

                        Plan, prep, set up, and provide quality service in all areas of pastry production including, but not limited to breads, breakfast pastries, cookies, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Displays and presentations of breakfast pastries, the employee will be able to follow the established recipe to the exact specification and approval of the Executive Pastry Chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectations. Maintain and contribute to a positive work environment. Able to receive products and vet vendors to ensure the highest quality of base ingredients are received.  Active and continuous R&D related to premium baked goods to enhance the membership experience.  Supports outlet chefs and catering with bread production.

Reports to:       Executive Pastry Chef, Executive Sous Chef, Executive Chef, Director of Market Operations

Key Relationships:

Specifications:

Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully.

Qualifications:            

Essential: 

• High school diploma or equivalent vocational training certificate.
• 3-5 years of experience in the culinary/pastry field.
• Ability to communicate in English with guests, co-workers, and management.
• Ability to compute basic mathematical calculations.
• Flexible schedule to allow for overnight shifts.

Desirable:

• Culinary college degree.
• Food handling certificate.
• Sanitation certificate.
• Ability to communicate in multiple languages.

Skills:     

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, delegate work, and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.     
• Ability to work well under the pressure of meeting production schedules of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work with Microsoft Office (Outlook, Excel, Word, PowerPoint)
• Ability to professionally construct an email and communicate effectively.

Essential Job

Function:        

• Ability to maintain a clean, neat, and organized work environment.
• Ability to follow recipes, to increase or decrease recipes as needed.
• Can mix, proof, store, and bake bread and pastries properly.
• Can properly follow all processes that are in place.
• Understand how to read BEOs or special request order sheets.
• Can communicate with all internal employees efficiently. {stewarding, banquets}
• Can fill out all requisitions properly.
• Can follow all rules and regulations in the employee handbook properly.
• Properly rotate the product in the walk-in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.