Pastry Assistant

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 Must have Food Handler's Permit