Assistant Pastry Chef

VICARS LANDING 1•Ponte Vedra Beach, FL

20d•Onsite

About The Position

The Assistant Pastry Chef supports the Pastry Chef in all aspects of pastry production, including the preparation, baking, and presentation of desserts, breads, and other baked goods. This role helps maintain consistent quality, flavor, and appearance of all pastry items while following established recipes, production schedules, and safety standards. The Assistant Pastry Chef assists with inventory management, contributes to recipe development, and provides guidance to pastry staff as directed.

Requirements

Culinary degree or certification in pastry arts preferred.
Minimum 2-3 years of experience in pastry production or in a similar role.
Strong knowledge of baking techniques, pastry production, and flavor combinations.
Excellent organizational and time management skills.
Ability to work collaboratively in a team environment and lead by example.
Creativity and attention to detail with a commitment to excellence.

Nice To Haves

Supervisory experience is a plus.
ServeSafe or equivalent food safety certification preferred

Responsibilities

Assist the Pastry Chef in daily operations of the pastry department to ensure high-quality production and consistency.
Prepare and bake a variety of pastries, desserts, breads, and specialty items according to established recipes and standards.
Support the development of new recipes and seasonal dessert menus in collaboration with the Pastry Chef and culinary team.
Maintain the highest standards of quality, taste, and presentation for all pastry items.
Ensure a clean, safe, and organized work environment by following all food safety and sanitation guidelines.
Assist with monitoring inventory and notifying the Pastry Chef of ingredient and supply needs.
Provide guidance and training to pastry staff as directed by the Pastry Chef.
Help manage production schedules to meet service demands for both a la carte and catered events.
Stay informed about current pastry trends and techniques to support innovative offerings.
Comply with all safety and sanitation guidelines set by the Dining Services Department, Vicar’s Landing, and Federal, State, and local laws. Report accidents/incidents per department policies.
Abide by all established Vicar’s Landing policies, procedures, and rules, including attendance and personal hygiene standards. Maintain a professional appearance and attend required service training and meetings.
Perform specific work duties and responsibilities as assigned by the Pastry Chef, Dining Services Director, Assistant Dining Services Director, or Executive Chef.
Other duties as assigned.