Description

The Bakery Pastry Assistant provides support to the Executive Pastry Chef by maintaining stocks, measuring ingredients, decorating pastry, and adhering to food safety standards.

RESPONSIBILITIES Other responsibilities include, but not limited to:

• Checks site menus every day.
• Connects with the rest of the chefs to create a game plan for the day.
• Assists in completing monthly bakery inventory.
• Supports & assists with training/cross training staff and new hires.
• Assists with menu development.
• Assists with and/or executes client event tastings in studio as needed.
• Familiarizes with all bakery stations to understand daily production needs and may also fill in for a station in the absence of staff.
• Ensures that daily production goals are met and in a timely manner.
• Assists with daily production.
• Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the bake shop operation.
• Maintains quality standards of all baked goods and desserts, making sure products are consistent each time and address any inconsistencies in quality (i.e. taste, look, etc.). This includes proper packaging of items for various events. (disposable vs. bulk packaging)
• Assists in maintaining a clean and organized bakery including walk in, freezers, dry storage, work surfaces and equipment.
• Ensures that all finished products in the freezer are wrapped and properly labeled at the end of each day.
• Notifies Executive Pastry Chef if any products/ingredients are needed or running low that are necessary for daily production.
• Provides the Executive Pastry Chef with a list for Rhul Mondays and/or Thursdays no later than 11am.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

Qualifications

• High School diploma or GED equivalent is required.
• A minimum of three years' experience as a Pastry Cook in a banqueting service preferred.
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency requirement.
• Good communication & organizational skills are a must.
• Ability to perform basic math functions to read and follow recipes is required.
• This position requires frequent walking, standing, and reaching.
• Must be able to work weekends and holidays.
• Must have the ability and willingness to work in different environmental conditions such as heat or cold.