ASSISTANT PASTRY CHEF

About the Role

The Assistant Pastry Chef serves as the second-in-command of the pastry department and assists the Executive Pastry Chef with all daily operations. This role supervises production, leads the bakery team, maintains quality and food safety standards, and manages the department in the Executive Pastry Chef's absence.

Responsibilities

• Supervise and mentor pastry staff; assign daily production; assist with hiring, onboarding, coaching, scheduling, and performance evaluations; maintain a professional, accountable team culture.
• Produce high-quality breads, pastries, cakes, plated desserts, chocolates, frozen desserts, and specialty items. Ensure recipe consistency, presentation, freshness, and quality.
• Coordinate production for all outlets and seasonal demand while monitoring labor efficiency.
• Assist with ordering, receiving, inventory, waste reduction, food cost control, and proper ingredient storage.
• Maintain sanitation, HACCP/ServSafe standards, equipment cleanliness, and health department compliance.
• Maintain production logs, inventory records, schedules, and communicate with culinary leadership.
• Perform other duties, responsibilities, and special projects as assigned by the Executive Pastry Chef, Executive Chef, or other members of management.
• Assist other culinary departments when business demands require while maintaining pastry department standards.
• Demonstrate flexibility by adapting to changing business needs, production priorities, and operational requirements.
• Support departmental and organizational goals through teamwork, professionalism, and a willingness to perform tasks outside the normal scope of responsibilities when requested by management.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional, and friendly manner.
• Respond to obstacles; find new ways to reach desired end results.
• In absence of guidance, act and take charge to respond to guest or internal customer needs.
• Respond to change by quickly applying talent and skills in a positive way to succeed.
• Support achievement of Quality Goal: “Do it right the first time.”
• Act to protect and preserve property of IMGR&C. All areas, equipment, and furnishings are kept exceptionally neat, clean, and in good repair.
• Make suggestions to improve performance.
• Approach all activities with enthusiasm and encourage enthusiasm from others.
• Choose a positive approach in all situations.
• Respect individuality of others; continue to communicate in order to work together.
• Speak positively about guests, other team members, and the business in all situations on and off property.
• Treat others with respect in all situations.
• Serve others and identify their needs.
• Take quick action to serve others in a way that meets or exceeds their needs.
• Identify ways to improve individual or team service to others.
• Provide service outside job responsibilities if needed to help the resort succeed.
• Take ownership of guest problems until they are solved.
• Meet IMGR&C Appearance standards and professionally support IMGR&C reputation and image in all situations, on and off property.
• Meet IMG&C policy for attendance and inform supervisor of future absence as far in advance as possible.
• Provide information others need to succeed, in time for them to use it.
• Ensure all shifts are provided with necessary information to facilitate their success.
• Listen to others without interruption; act on their feedback when possible.
• Ask questions to better understand expectations of others.
• Report all guest complaints and compliments to Supervisor or Manager.
• Report all situations where resort grounds or equipment do not meet IMGR&C standards.
• Put success of the team ahead of personal success.
• Help other team members succeed without being asked.
• Take action to resolve conflict between individuals.
• Help all departments achieve success.
• Offer ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Do whatever is necessary to help department and resort success.
• Contribute ideas that support progress and success at shift, team, and departmental meetings.
• When designated, assume operational responsibility for the pastry department and ensure production, staffing, quality, sanitation, and communication with leadership.

Requirements

• 5+ years professional pastry experience.
• 2+ years leadership experience preferred.
• Pastry education preferred.
• Strong scratch baking, organization, communication, and leadership skills.
• Meets IMGR&C Values reflected in the letters A-P-A-C-H-E: Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm.
• Authorized to direct production, assign staff, approve routine schedule adjustments, place routine orders, coach employees, reject substandard products, coordinate with other departments, and stop unsafe operations.
• Executive Pastry Chef Approval required for hiring, termination, written discipline, menu changes, major purchases, vendor changes, significant recipe changes, and major overtime.
• Maintain excellent attendance, food safety compliance, production efficiency, product quality, inventory accuracy, employee development, guest satisfaction, and teamwork.

Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

• Frequently required to stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear.
• Must be able to use handheld communication devices.
• Must occasionally lift and/or move up to 50 pounds.
• Must be able to stand for several hours.

Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

• Noise level in the work environment is loud.
• Exposure to a second-hand smoke-filled environment.
• May be exposed to biohazardous fluids such as blood and other body fluids.
• May be exposed to hostile environments with guests.
• May be subject to high-stress environments.