ASSISTANT PASTRY CHEF

Assistant Pastry Chef

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.

Essential Duties and Responsibilities include the following and are subject to change at management's discretion:

• 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.
• Other duties as assigned.

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• 5+ years professional pastry experience; 2+ years leadership experience preferred; pastry education preferred; strong scratch baking, organization, communication, and leadership skills.
• Authorized to direct production, assign staff, and approve routine schedule adjustments, place routine orders, coach employees, reject substandard products, coordinate with other departments, and stop unsafe operations. Executive Pastry Chef Approval is required for hiring, termination, written discipline, menu changes, major purchases, vendor changes, significant recipe changes, and major overtime.
• When designated, assumes operational responsibility for the pastry department and ensures production, staffing, quality, sanitation, and communication with leadership.
• Maintain excellent attendance, food safety compliance, production efficiency, product quality, inventory accuracy, employee development, guest satisfaction, and teamwork

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.

While performing the duties of this position, the team member is 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 hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

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

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Inn of the Mountain Gods