Assistant Pastry Chef

Assistant Pastry ChefPastry work experience must exceed 2 years in a professional pastry kitchen 4 Star Hotel or Restaurant. In absence of Executive Pastry Chef, must have ability to manage employees; supervise, train, and inspect the performance of assigned kitchen staff, ensuring that all procedures are completed to The Ballantyne- A Luxury Collection Hotel Standards, while working within the budgeted guidelines.Job Duties:Is responsible with assisting the Executive Pastry Chef in the overall pastry direction, coordination, production, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work.Assist Executive Pastry Chef with appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems and to help culinary staff members have continuous success.Assist Executive Pastry Chef with reviewing, developing and implementing seasonal/yearly menus for all food outlets and banquet operations within the hotel: analyzes recipes, determine food, labor, and overhead costs, and assigns prices to menu items.Assist Executive Pastry Chef with responsibilities for the food organization, production and execution of all events and catering functionsResponsible with other culinary department heads ~ Executive Pastry Chef, Chef De Cuisine of Gallery Restaurant and Banquet Chef ~ to organize, participate and oversee the training of all chefs/cooks in relation to the culinary experience/cooking school programs that the hotel offers to clients and guestsIn the absence of the Executive Chef and/or Executive Pastry Chef; collaborate with the other culinary department heads ~ Chef De Cuisine of Gallery Restaurant and Banquet Chef ~ to monitor, maintain and assume normal responsibilities of the kitchen operationsObserves workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribedIn the absence of Executive Pastry Chef; attend weekly meetings with Executive Chef, Hotel Manager and F&B Director to discuss upcoming business, changes, forecasts, etc.Daily communication updates with Executive Chef via email, phone or in person regarding changes in business, staffing levels and any other food/hotel related issuesEstimates food consumption and purchases or requisitions food products and kitchen suppliesDirects food apportionment policy to control costsSupervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food productionFamiliarizes newly hired chefs, cooks and students with practices of kitchen and oversees trainingAssures compliance with all sanitation, ServSafe and safety requirementsAssist Executive Pastry Chef to ensure that labor costs are controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignmentsSupervising the correct food preparation, cooking and plating methods and techniques for all production of recipesSupervising the correct use of kitchen equipmentEnsures all deadlines are met in food production based on production ordersMaintain time and payroll records, updating inventory records.Tests cooked foods by tasting and smelling them, while monitoring feedback from clients and guests.MUST be able to work a flexible shift, plus overtime if needed.Note: May be assigned other duties by supervisor or managementEducation and Experience:High School Diploma or equivalent2 year pastry degree from an accredited institution preferred or a 4 year pastry apprenticeship.Must meet state and local food handler requirements. Must possess valid food handler's permit.Must valid ServSafe certification.Pastry work experience must exceed 2 years in a professional pastry kitchen within a 4 star hotel, restaurant or high-end PatisserieSkills & Abilities:Excellent Communication SkillsKnife handling, pastry and baked goods knowledgeAbility to calculate figures and amounts, such as recipe yields, serving size, weight and temperature conversionExcellent time management and organizational skillsPhysical Requirements:Ability to stand for extended periods, walk, bend, talk, hear, listen, reach, grasp, taste, smell, perform repetitive motions and use hands to finger, handle, or feel objectsAbility to push, pull, lift, carry, or otherwise move 10 - 25 lbs. regularly and up to 70 lbs. occasionally.Able to work in a fast paced, stressful environmentBenefits:401k after 90 days, fully vested, company match to 3%Medical (4 plan choices)Dental (2 Plan choices)VisionEmployee Assistance Program (EAP)Flexible Spending Account (FSA)Awesome Paid Time Off policyMarriott Hotel Discounts WorldwideNorthwood Hospitality DiscountsDiscounts at our Gallery Restaurant and SpaEEO and ADA StatementsThe Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.