Assistant Pastry Chef

Department: Main Kitchen

About the role

The Assistant Pastry Chef should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for à la carte and banquet production.

Responsibilities

• Assist with preparation of all desserts required for all restaurants, banquets, specialty orders, and to-go orders.
• Set up, maintain, and break down station according to restaurant guidelines.
• Taste all products produced to assess quality.
• Notify Executive Pastry Chef and/or Executive Chef of all product shortages and equipment maintenance issues.
• Prepare and serve items in accordance with established portion and presentation standards.
• Maintain accurate counts on all food items prepared, ensuring no discrepancies in amount of food needed versus amount of food prepared.
• Use food preparation equipment according to manufacturer's instructions.
• Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.
• Maintain a professional appearance at all times.
• Report to work as scheduled, in uniform, and ready to be in position.
• Maintain a professional relationship with all coworkers.
• Ensure that guests have a positive and memorable experience.

Requirements

• Basic understanding of professional cooking.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Problem-solving abilities, self-motivation, and organization.
• Commitment to quality service and food and beverage knowledge.
• Must be able to speak, read, and understand basic cooking directions.

Qualifications

• An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
• Country Club and/or restaurant experience preferred.
• Ability to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Be able to work in a standing position for long periods of time.
• Ability to multi-task.

Reports to: Executive Pastry Chef