Assistant Pastry Chef

Our Mission:  To fulfill our PROMISE to our employees, members and guests in order to create a reimagined Country Club life.

Passionate – We love what we do and have fun doing it!

Refined – We strive for excellence in our communication.

Ownership – We are proactive and accountable in any task, challenge or opportunity presented to us.

Mindful – We are present, patient, and aware so that we can best anticipate the needs of those around us.

Innovative – We are eager and open to seek ways to improve Country Club life.

Safe – We take responsibility for creating a safe environment.

Empathy – Every concern, suggestion, or feedback is a welcomed opportunity to understand the feelings and needs of others.

OVERVIEW:  The Assistant Pastry Chef is responsible for supporting the pastry team in preparing, presenting, and ensuring the quality of a variety of desserts, pastries, and baked goods for our members and special events. The ideal candidate will demonstrate creativity, attention to detail, and a passion for pastry arts, contributing to the high standards of Boca West Country Club. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·         Assist in preparing a broad range of desserts, pastries, and baked goods, including cakes, cookies, tarts, and special occasion desserts. 

·         Support the development of new dessert recipes and help optimize existing recipes for quality and consistency. 

·         Ensure all pastries and baked goods are attractively presented and meet quality standards. 

·         Collaborate with the culinary team in menu planning for special events, banquets, and member functions. 

·         Maintain cleanliness and organization of the pastry kitchen, adhering to food safety and sanitation standards. 

·         Work closely with the culinary team to coordinate production and service schedules. 

·         Monitor inventory and assist with ordering supplies as needed. 

·         Provide guidance and mentorship to junior pastry staff, sharing techniques and best practices. 

·         Stay current on industry trends and techniques to continually enhance menu offerings.

SUPERVISORY RESPONSIBILITIES:

·         This job has no supervisory responsibilities.

COMPETENCIES - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

·         Responds to requests for service and assistance.

·         Contributes to building a positive team spirit.

·         Treats people with respect.

·         Works with integrity and ethically.

·         Follows policies and procedures.

·         Supports organization's goals and values.

·         Adapts to changes in the work environment.

·         Is consistently at work and on time.

·         Follows instructions, responds to management direction.

·         Asks for and offers help when needed.

·         Includes appropriate people in decision-making process.

·         Treats others with respect and consideration regardless of their status or position.

·         Demonstrates accuracy and thoroughness.

·         Completes work in timely manner.

·         Observes safety and security procedures.

·         Reports on potentially unsafe conditions.

·         Uses equipment and materials properly.

EDUCATION, EXPERIENCE, and TRAINING:

·         High school diploma or GED required. 

·         1-3 months of related experience or training preferred; culinary program focusing on pastry arts is a plus. 

·         Proven experience as a Pastry Cook or similar role, preferably in a high-volume environment. 

·         Strong knowledge of baking techniques, ingredients, and equipment. 

·         Ability to work efficiently in a fast-paced setting handling multiple tasks. 

·         Excellent attention to detail and presentation skills. 

·         Flexibility to work evenings, weekends, and holidays as needed.

PHYSICAL DEMANDS - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Standing and walking for extended periods (up to 8 hours). 

·         Ability to lift and carry up to 50 pounds. 

·         Frequent bending, reaching, and climbing to access supplies and equipment. 

·         Work in a kitchen environment that may be hot, humid, and involve hot equipment.

WORK ENVIRONMENT - The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

·         Fast-paced kitchen setting with a focus on teamwork and collaboration among culinary staff.

·         Occasional long hours, including evenings, weekends, and holidays, to accommodate member events and functions.

·         Responsibility for multitasking in a high-pressure environment while maintaining attention to detail and quality.

·         Opportunities for culinary creativity and innovation in a supportive atmosphere.