Pastry Lead / Assistant Pastry Chef
Position Summary
The Assistant Pastry Chef is responsible for supporting the Executive Pastry Chef in the daily production of desserts, pastries, breads, and specialty items for catering and restaurant operations. This position is production-focused, with increasing opportunities to learn ordering, inventory, costing, and department leadership as proficiency is demonstrated.
The ideal candidate is efficient, organized, eager to learn, and capable of producing consistent, high-quality products in a fast-paced environment.
Essential Responsibilities (Current Focus)
Daily Production (75%)
- Execute daily production lists independently.
- Prepare cakes, cookies, brownies, bars, mousses, fillings, frostings, panna cottas, tarts, breads, and plated dessert components.
- Scale recipes accurately.
- Follow standardized recipes and production procedures.
- Maintain production schedules and deadlines.
- Ensure consistent quality and presentation.
- Properly label, date, and store products.
- Assist with event packing and organization.
Kitchen Organization (15%)
- Maintain clean and organized workstations.
- Rotate inventory using FIFO.
- Keep refrigeration, freezers, and dry storage organized.
- Wash and maintain pastry equipment.
- Monitor ingredient levels and communicate shortages.
- Assist with receiving and properly storing deliveries.
Quality Control (10%)
- Follow company plating and packaging standards.
- Portion products consistently.
- Monitor freshness and shelf life.
- Report quality concerns immediately.
- Help reduce waste through proper handling and storage.
Growth Opportunities
As competency and reliability are demonstrated, additional responsibilities may include:
Phase 2
- Weekly inventory
- Vendor orders
- Production planning
- Event setup and execution
Phase 3
- Recipe costing
- Recipe development
- Food cost management
- Vendor communication
- Production scheduling
- Menu planning
- Supervising pastry staff
- Participation in production meetings
- Department operations in the Executive Pastry Chef’s absence
Qualifications
Required
- 2 to 5 years of professional pastry experience
- Strong foundational pastry skills
- Ability to work independently
- Strong organizational skills
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Weekend and holiday availability as needed
Preferred
- Catering experience
- High-volume production experience
- Leadership experience
- Experience with cakes, plated desserts, and bread production
- Basic Excel or inventory management knowledge
What Success Looks Like (First 90 Days)
The successful candidate will:
- Complete daily production with minimal supervision.
- Produce consistent, high-quality products.
- Stay organized and maintain a clean workstation.
- Learn all department recipes and production standards.
- Demonstrate reliability, urgency, and attention to detail.
- Work collaboratively with the culinary team.
- Take initiative by identifying production needs before being asked.
Pay: $25.00 - $28.00 per hour
Benefits:
- 401(k)
- Flexible schedule
- Opportunities for advancement
Work Location: In person
