Assistant Pastry Chef

Position Objective

Looking for true culinarians who want to be the best. If you have the knead to sweeten your career growth we are searching for genuine talent to work alongside our renowned Executive Pastry Chef. It does not get any better than this. Your commitment to your development is our commitment to you.

Essential Job Functions

• Taste, taste, taste. We eat the food we create.
• Plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen.
• Build prep lists for daily activities, organizing and prioritizing prep lists in accordance with operational needs.
• Oversee and guide Pastry Cooks. Act as supervisor when Pastry Chef is not present.
• Support Pastry Chef in building and developing menus.
• Exercise creative freedom when creating new items.
• Assist with department ordering and inventory management.
• Follow established recipes and plating guide provided to exact specification.
• Maintain and contribute to a positive work environment
• Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations
• All mise en place completed to satisfaction of Executive Chef and Pastry Chef.
• Properly follow all processes that are in place.
• Communicate with all internal customers efficiently stewarding, service staff).
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station.
• Contribute to the growth and success of the team.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize 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 pressure of meeting production schedules and timelines of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to maintain a clean, neat and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.

Education/Experience

• High school diploma or equivalent vocational training certificate required.
• 3 to 5 years’ experience in pastry minimum.
• Ability to communicate in English with guests, co-workers and management to their understanding. Spanish speaking skills are a plus.
• Ability to compute basic mathematical calculations essential.
• Culinary college degree preferred.
• Sanitation Certificate required.

Physical Demands

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
•  Must be able to lift trays of food, food items, bags, cases weighing up to 50 lbs. on a regular and continuing basis.
•  Must be able to push and pull carts and equipment weighing up to 250 lbs.
•  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•  Requires manual dexterity to use and operate all necessary equipment.
•  Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
•  Must be able to change activity frequently and cope with interruptions.