JOB DESCRIPTION
POSITION: PASTRY ASSISTANT
CATEGORY: NON-EXEMPT
SUMMARY : Reporting into the Executive Pastry Chef, the Pastry Assistant will assist in overseeing food service outlets, banquet operations, menu development, and pastry inventories.
PRIMARY FUNCTIONS & RESPONSIBILITIES:
- Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.
- Assist the Exec Pastry Chef/Pastry Sous Chef with new ideas for menu creation and food preparation.
- Assist the Exec Pastry Chef/Pastry Sous Chef in the proper preparation of all menu items, operation of equipment, and setting up/breaking down workstations, tools, equipment, and supplies.
- Ensure that a clean and safe environment is always maintained in both kitchen and storage facilities; must be in accordance with CA Health Department standards.
- Demonstrate a consistent drive to improve member/guest services.
- Ensure that product quality, freshness, and presentation always meet club standards.
- Responsible for the execution of restaurants and banquets in relation to service.
- Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual.
- Other duties as assigned.
SKILLS & ABILITIES:
- Skilled in various pastry subjects: Pulling Sugar, Classical French, Breads, Modern Pastries, and Cakes highly desired.
- Ability to work all shifts - days, nights, weekends, and holidays.
- Ability to read, understand, and speak English; Bilingual a plus.
- Excellent verbal and written communication skills.
- Has a comprehensive knowledge of food allergies and food-borne illnesses.
EXPERIENCE:
- 2-3 years’ Pastry Assistant (or above) experience highly desired
- Private club/fine dining/hotel background preferred
- Ability to operate successfully within a sales volume of $5-$6 million in revenue
EDUCATION/CERTIFICATIONS:
- High school diploma/GED
- Degree in Culinary Arts highly desired
- ServSafe Sanitation certification required
- Culinary certificates in various pastry subjects a plus - Pulling Sugar, Classical French, Breads, Modern Pastries, and/or Cakes as examples
PHYSICAL REQUIREMENTS:
- Ability to bend, stoop, lift and/or carry items up to 25 lbs., up to 50 lbs. with assistance
- Ability to stand for prolonged periods of time
- Ability to operate kitchen/restaurant equipment
- Ability to move about freely in a multi-floor building
- Ability to work indoors or outdoors, in many weather conditions
