Pastry Assistant

Pastry Assistant

To prepare items in accordance with the position (sweet desserts, savory breads, mignardise, etc.). Position is responsible for assisting in the quality, variety, quantity of these items. Assistant Pastry Chef helps develop menus with the guidance and approval from the Pastry Chef and Executive Chef for member and non-member events.

Prepares the daily preparation/plating of sweet items, sauces, breads to ensure that the methods of cooking, garnishing and proper portion sizes are as prescribed by standardized recipes.

Assist the Pastry Chef with cost controls, requisitioning and issuing of food production in relation to the preparation of position's products utilized.

Consistently maintains standards of quality, cost, eye appeal, flavor and textures of food.

Ensures proper scheduling for maximum profitability and high standards of quality.

Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

Performs other administrative duties as assigned by the Pastry Chef and Executive Chef.

Helps plan energy conservation procedures for the kitchen.

Assist in the development of training and the provision of professional development for the position.

Assist in maintaining security of the kitchen including equipment, supplies and food inventories.

Assist in food procurement, delivery, storage and issuing of food items, properly store food and supply products as they are to come in.

Coordinates buffet presentations.

Checks station mise en place before service time and inspects presentation of food items to ensure that quality standards are upheld.

Reports all member/guest feedback to the Pastry Chef/Executive Chef and assists in resolving any issues.

Assures to be in proper uniform and groomed.

Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

Follow-up and see tasks through until completed.

Showing the characteristics of being time oriented and punctual, at all aspects.

Performs other duties as directed.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules, weekends, holidays, and overtime to reflect the business needs of the Club. Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary. Some work will be outside.

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job.

Provide, develop, train, and maintain a professional work force.

Ensure all services to members are conducted in a highly professional and efficient manner.

Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Ability to work under pressure and deal with stressful situations during busy periods.

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence, and procedure manuals.

Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

Proficiency in Microsoft Office Excel, Word.

Ability to create, populate and maintain worksheets with complicated calculations, utilizing Excel.

Ability to compose correspondence and articles, in direct contact with membership, utilizing Word.

Working knowledge of various computer software programs.

Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.

Ability to apply concepts of basic algebra.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 60 pounds. Specific vision abilities required by this job include close vision and distance vision.

Ability to walk, stand and/or bend continuously to perform essential job functions.

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities. Culinary Graduate preferred, but not required.

Prior experience as a Pastry Chef or Lead Pastry Cook required.

Must hold current Food Handlers or Safe Serve Certificate.

Reports To: Pastry Chef, followed by Executive Chef.

Supervises: Station Line Cooks that are responsible for plating a la carte items in the Pastry department's absence.