Assistant Pastry Chef

Duties:

· Oversee kitchen production in absence of the Executive Pastry Chef

· Work closely with the Executive Pastry Chef to develop procedures, recipes, and quality baked goods daily.

· Float in the production kitchen where needed daily, including but not limited to: making batters, decorating and finishing cupcakes and other goods, assisting with wedding cake design and execution, and many other tasks

· Must be able to manage a team and work well with others

· Possess extensive knowledge of pastry operations

· Exercise skill in production items such as mousse, buttercream, fillings, and sanitation protocols

Requirements:

· High school diploma or GED is required.

· Minimum of 1 year prior experience as a pastry cook, baker, or similar.

· Available to work required schedule which may include nights, weekends, holidays and overtime as needed.

· Must be able to get along with co-workers and work as a team.

· Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards.

· Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required.

· Proven ability to develop and lead a strong team.

· Must have a passion for pastry and an active commitment to quality, safety, and sanitation practices.

· Must have extensive product knowledge and willingness to improve and develop your own skills.

· Pastry Certification or degree encouraged but not required

· Must be familiar with operating heavy machinery such as mixers, slicers, stoves, ovens, sheeters, and any other kitchen equipment

· Must execute a bench test demonstrating a set selection of skills needed for the position including cake batter, buttercream, mousse, ganache, and cake decorating basics