Assistant Pastry Chef

BallenIsles Country Club

43d•$22 - $28

About The Position

BallenIsles Country Club is seeking a talented individual to join our dynamic culinary team as Assistant Pastry Chef. Qualified candidates will have thusiasm for high volume production, creative ability, luxury environment and be highly focused on providing exceptional desserts, pastries and other delectables to private club members and their guests. General Purpose: Responsible for assisting the Pastry Chef with the day-to-day preparing of desserts, pastry, bread, and bakery items for the clubhouse restaurants, banquets and events.

Requirements

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English-speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Knowledge of accepted sanitation standards and applicable health codes.
Food Safety and Sanitation Training

Nice To Haves

An associate’s degree in Baking and Pastry Arts and/or a course certification from an accredited culinary institute is preferred.
Two or more years of experience in a high-volume, fine dining, banquet, or pastry production kitchen is desired.

Responsibilities

Oversee production and assist with the preparation of pastry and bakery department in Clubhouse.
Oversees and manages food preparation for a specific area of the kitchen (i.e. pastry team).
Supervises and ensures production of consistently high quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
Ensures that all recipes are followed and prepared on a consistent basis.
Responsible for food receiving or storage and proper handling of all food items.
Maintains and directs a quality sanitation program.
Assists Executive Chef and Pastry Chef with the ordering of all food products.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Process requisitions for supplies quickly and accurately.
Assists in developing ongoing training programs.
Assists Kitchen management in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Pastry Cook, cooks.
Incorporates safe work practices in job performance.