Assistant Pastry Chef

Royal Vancouver Yacht Club•Vancouver, BC

2d•Onsite

About The Position

The Assistant Pastry Chef, reporting to the Executive Chef, holds a pivotal position in exacting pastry preparation benchmarks and organizational guidelines. Collaborating closely with our culinary team, you will shape the delectable world of pastries, desserts, and baked goods that our patrons cherish. Your expertise in pastry arts and innovative creations will be the cornerstone of our culinary offerings. From managing production to ensuring quality and presentation, your passion for perfection will elevate our members' dining and event experience.

Requirements

Culinary Degree, Red Seal, or equivalent culinary certification.
Food Safe Certification.
A minimum of 5 years’ experience as a Pastry Chef or similar role.
Proficiency in baking techniques and pastry arts.
Strong understanding of food safety and sanitation standards.
Creative flair for developing innovative desserts and baked goods.
Leadership skills to guide and motivate kitchen staff.
Ability to follow recipes accurately and maintain portion control.
Excellent time management and organizational skills.
Strong attention to detail and commitment to quality.
Knowledge of ingredient sourcing and inventory management.
Adaptability to work in a fast-paced kitchen environment.
Effective communication skills to collaborate with team members.
Positive attitude and dedication to maintaining a safe work environment.
Willingness to learn and share new techniques and trends.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

Manage baked goods and dessert production at Royal Vancouver Yacht Club, ensuring quality and adherence to standards.
Lead and coach kitchen staff, overseeing training, performance, and discipline.
Follow recipes directed by the Sous Chef or the Executive/Head Chef for precise food preparation.
Maintain recipe accuracy, portion control, and presentation standards.
Monitor food appearance and portion sizes for consistency.
Ensure kitchen cleanliness, proper storage, and adherence to regulations.
Assist in achieving food presentation standards set by the Executive Chef.
Contribute to recipe development and menu recommendations.
Assist with food ordering and inventory management.
Act as Sous Chef when needed, upholding values and positive motivation.
Manage food storage for quality and waste reduction.
Support department objectives, motivate staff, and introduce new concepts.
Enhance skills and share knowledge within the team.
Create elaborate Buffet Setup
Prioritize safety and maintain a safe work environment.
Identify opportunities to improve revenue and efficiency.
Encourage professional behaviour and integrity among staff.
Develop cost-effective, high-quality daily specials.
Coordinate equipment maintenance and non-food supply requisitions.
Manage employee breaks based on business needs.
Participate in pre-shift meetings and maintain staff grooming standards.
Follow accident and incident reporting procedures.
Attend relevant meetings, events, and tastings.
Adhere to club guidelines, regulations, and safety protocols.
Report policy infractions and perform other necessary duties.