Part-time Pastry Assistant

Details•San Diego, CA

12d•$20 - $22

About The Position

This is a part-time, temporary, non-benefit based position with an anticipated end date of July 31, 2025. The Assistant Baker is responsible for assisting in the preparation of bakery products, maintenance of quality and/or portion control of bakery products, and the maintenance of sanitation and safety standards. General supervision from the Pastry Chef, Lead Baker and/or Area Managers. Close supervision of part time bakers.

Requirements

Graduation from high school or GED equivalent
A minimum of 2 years of related experience
Must be able to work a varied hourly work schedule including evenings, weekends and holidays.
Must have excellent personal hygiene because of contact with food and food products.
Must complete a 3-hour sanitation class as required by the San Diego Health Department
Must complete the University's Hazmat Communication Program
Background check: Successful completion of a pre-employment background check.
Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
Ability to work with minimal supervision.
Knowledge of proper cooking/baking times, temperatures and food preparation procedures and techniques.
Understanding of basic sanitation and safety requirements.
Strong communication skills and problem solving abilities.
Ability to organize personnel, work and materials for maximum productivity.
Excellent skills in the use of specific equipment and tools as identified below.

Nice To Haves

Culinary school experience in baking a plus

Responsibilities

Assists in all phases of bakery preparation including production for Pavilion Dining room, Campus Restaurants, special functions and catering.
Assists in the quality and quantity preparation of all bakery production.
Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
Checks production sheet against inventory to assure necessary items are on hand; informs supervisor of shortages
Inspects work area for any problems or discrepancies and reports findings to supervisor.
Prepares products to specification and reviews recipes with supervisor for variances in finished product, including yield, appearance, taste, texture; notifies supervisor of any discrepancies.
Follows sequential production time frames as established by supervisor for maximum quality control.
Assists in proper storage, dating, rotation of product and utilization of leftovers.
Responsible for cleaning equipment and work area at end of production.
Attends weekly production meetings.
Sets leadership example by willingness to work all job tasks.
Able to operate kitchen equipment and train others on its proper use.
Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
Responsible for assisting the work direction of part-time bakery staff.
Provides consistent feedback to employees regarding performance.
Maintains good customer relations through attitude, appearance and attention to detail in daily work.
Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
Assures that all foods are attractively garnished and appropriately displayed.
Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
Reports feedback from customer to supervisor and/or area manager.
Provides input on menu and special meals in weekly production meetings
Implements and maintains proper safety and sanitation standards in the workplace.
Utilizes proper food handling methods and techniques.
Assists in shutdown/cleanup operations.
Operates equipment in an energy efficient manner, using efficient startup/shutdown schedule for equipment.
Maintains excellent personal hygiene, including care of uniforms, shoes and head covering.
Maintains bakery cleanliness/sanitation during operation.
Does not participate in unsafe acts and sets a good example for other workers.
Reports all accidents and/or injuries to supervisor immediately.
Reports all equipment maintenance problems to supervisor.
Knows and follows all University and Dining Services policies and procedures.