Assistant Pastry Chef

The Ballantyne Hotel & Spa, Charlotte•Charlotte, NC

About The Position

The Assistant Pastry Chef assists the Executive Pastry Chef with the direction, coordination, production, and evaluation of pastries and desserts for the banquet department and the hotel's food and beverage outlets. When the Executive Pastry Chef is absent, the Assistant Pastry Chef may manage employees and kitchen operations, supervise and train staff, and ensure work meets hotel standards and budget guidelines. The role supports menu development, recipe and cost analysis, event and catering production, staff training, food production oversight, purchasing, inventory, labor scheduling, and compliance with sanitation, ServSafe, and safety requirements. The Assistant Pastry Chef communicates with the Executive Chef and other culinary leaders about business, staffing, and operational matters. The position requires flexible shifts and overtime when needed.

Requirements

More than 2 years of pastry work experience in a professional pastry kitchen within a 4-star hotel, restaurant, or high-end patisserie.
High school diploma or equivalent.
Meet state and local food handler requirements and possess a valid food handler's permit.
Possess a valid ServSafe certification.
Excellent communication skills.
Knowledge of knife handling, 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 a flexible shift and overtime when needed.
Ability to stand for extended periods; walk, bend, talk, hear, listen, reach, grasp, taste, smell, perform repetitive motions, and use hands to finger, handle, or feel objects.
Ability to regularly push, pull, lift, carry, or otherwise move 10–25 pounds and occasionally up to 70 pounds.
Ability to work in a fast-paced, stressful environment.

Nice To Haves

A two-year pastry degree from an accredited institution or a four-year pastry apprenticeship.

Responsibilities

Assist the Executive Pastry Chef with the overall direction, coordination, production, and evaluation of pastries and desserts for banquet operations and other 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 met.
Carry out supervisory responsibilities, including training employees and planning, assigning, and directing work.
Assist with employee performance appraisals, rewards, discipline, complaint resolution, and problem solving.
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 menu prices.
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 culinary department heads to monitor, maintain, and assume normal kitchen operations responsibilities.
Observe food preparation, portioning, and garnishing to ensure prescribed cooking methods, garnishes, and portion sizes are followed.
In the absence of the Executive Pastry Chef, attend weekly meetings with the Executive Chef, Hotel Manager, and F&B Director.
Communicate daily with the Executive Chef about business changes, staffing levels, and other food or hotel-related matters.
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 to ensure economical and timely food production.
Familiarize newly hired chefs, cooks, and students with kitchen practices and oversee their training.
Ensure compliance with sanitation, ServSafe, and safety requirements.
Assist with controlling labor costs through accurate work schedules and estimates of worker-hour requirements.
Supervise correct food preparation, cooking, plating methods, and techniques for recipes.
Supervise the correct use of kitchen equipment.
Ensure food production deadlines are met based on production orders.
Maintain time and payroll records and update inventory records.
Taste and smell cooked foods and monitor client and guest feedback.
Perform other duties as assigned by a supervisor or management.