Assistant Pastry Chef

Northwood Investors•Charlotte, NC

About The Position

The Assistant Pastry Chef assists the Executive Pastry Chef with the overall direction, coordination, production, and evaluation of pastries and desserts for the banquet department and the hotel’s other food and beverage outlets. In the Executive Pastry Chef’s absence, the Assistant Pastry Chef may manage employees and oversee kitchen operations, staff performance, training, and compliance with hotel standards and budget guidelines. The role supports menu development, event and catering production, cost control, kitchen staffing and scheduling, food safety, inventory, and timely execution of food production. The Assistant Pastry Chef also helps train culinary staff and students, communicates business and staffing updates to the Executive Chef, and collaborates with other culinary department heads as needed. Candidates must have more than two years of pastry experience in a professional pastry kitchen at a four-star hotel or restaurant, or a high-end patisserie. A high school diploma or equivalent is required. A two-year pastry degree or four-year pastry apprenticeship is preferred. A valid food handler’s permit and ServSafe certification are required. The position requires flexible shifts and overtime when needed, work in a fast-paced, stressful environment, and the ability to perform the stated physical activities and lift or move items weighing up to 70 pounds occasionally.

Requirements

More than two years of pastry work experience in a professional pastry kitchen at a four-star hotel or restaurant, or a high-end patisserie.
High school diploma or equivalent.
Meet state and local food handler requirements.
Valid food handler’s permit.
Valid ServSafe certification.
Excellent communication skills.
Knife-handling skills and knowledge of pastry and baked goods.
Ability to calculate figures and amounts, including recipe yields, serving sizes, and weight and temperature conversions.
Excellent time-management and organizational skills.
Ability to work flexible shifts and overtime if needed.
Ability to stand for extended periods and walk, bend, talk, hear, listen, reach, grasp, taste, smell, perform repetitive motions, and use hands to finger, handle, or feel objects.
Ability to push, pull, lift, carry, or otherwise move 10–25 pounds regularly and up to 70 pounds occasionally.
Ability to work in a fast-paced, stressful environment.

Nice To Haves

Two-year pastry degree from an accredited institution.
Four-year pastry apprenticeship.

Responsibilities

Assist the Executive Pastry Chef with pastry and dessert direction, coordination, production, and evaluation for banquets and other hotel food and beverage outlets.
In the Executive Pastry Chef’s absence, manage employees and supervise, train, and inspect assigned kitchen staff to ensure hotel standards and budget guidelines are followed.
Carry out supervisory responsibilities, including training employees and planning, assigning, and directing work.
Assist with employee performance appraisals, rewards and discipline, complaint handling, and problem resolution.
Assist in reviewing, developing, and implementing seasonal and yearly menus for hotel food outlets and banquet operations.
Analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.
Assist with organizing, producing, and executing events and catering functions.
Work with culinary department heads to organize, participate in, and oversee training for chefs and cooks involved in culinary experience and cooking school programs.
In the absence of the Executive Chef and/or Executive Pastry Chef, collaborate with other culinary department heads to monitor, maintain, and assume normal kitchen operations responsibilities.
Observe food preparation, portioning, and garnishing to ensure prescribed cooking methods, presentation, and portion sizes are followed.
In the absence of the Executive Pastry Chef, attend weekly meetings with the Executive Chef, Hotel Manager, and Food and Beverage Director to discuss business, changes, and forecasts.
Provide daily updates to the Executive Chef about business changes, staffing levels, and other food- or hotel-related issues.
Estimate food consumption and purchase or requisition food products and kitchen supplies.
Direct food apportionment practices to control costs.
Supervise kitchen personnel and coordinate assignments for economical and timely food production.
Familiarize newly hired chefs, cooks, and students with kitchen practices and oversee their training.
Help control labor costs through accurate work schedules and estimates of worker-hour requirements.
Supervise correct food preparation, cooking, and plating methods and techniques for recipe production.
Supervise the correct use of kitchen equipment.
Ensure production deadlines are met based on production orders.
Maintain time and payroll records and update inventory records.
Taste and smell cooked foods and monitor feedback from clients and guests.
Perform other duties assigned by a supervisor or management.