What are the responsibilities and job description for the Asst. Pastry Chef position at Greensboro Country Club?
I. POSITION: Asst. Pastry Chef
II. DEPARTMENT: Main Kitchen
III. JOB SUMMARY: The Assistant Pastry Chef should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for a la carte and banquet production.
IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
- Assist with preparation of all desserts required for all restaurants, banquets, specialty orders and to-go orders.
- Set up, maintain, and break down station according to restaurant guidelines
- Taste all products produced to assess quality
- Notifies Executive Pastry Chef and /or Executive Chef of all product shortages and equipment maintenance issues.
- Prepares and serves items in accordance with established portion and presentation standards.
- Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
- Use food preparation equipment according to manufacturer's instructions.
- Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
- Maintains a professional appearance at all times.
- Report to work as scheduled, in uniform, and ready to be in position.
- Maintain a professional relationship with all coworkers.
- Ensure that guest have a positive and memorable experience.
V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:
- Basic understanding of professional cooking.
- Understanding and knowledge of safety, sanitation and food handling procedures.
- Ability to take direction.
- Ability to work in a team environment.
- Ability to work calmly and effectively under pressure.
- Must have problem solving abilities, be self-motivated and organized.
- Commitment to quality service, and food and beverage knowledge.
- Must be able to speak, read and understand basic cooking directions.
VI. MIINIMUM QUALIFICATIONS:
- An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
- Country Club and/or restaurant experience preferred.
- Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
- Be able to work in a standing position for long periods of time.
- Ability to multi-task.
VII. REPORTS TO: Executive Pastry Chef
VI. SUPERVISES: N/A
