Pastry Chef Assistant

Discovery Land Company•Hobe Sound, FL

6d•Onsite

About The Position

Atlantic Fields is seeking a Pastry Chef Assistant to join the Food and Beverage Culinary Department. The Pastry Chef Assistant will be responsible to take direction towards innovative technique in pastry, bakery, and presentation of the baking program and all desserts. The Pastry Chef Assistant will be responsible for items including casual dining to fine dining experiences within the club, producing the Club’s Pastry standards in desserts. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

At least one year of line cook or prep cook experience in large world class resort, hotels and clubs required.
At least one year of pastry cook experience in large world class resort, hotels and clubs required.
Knowledge of culinary and baking techniques.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Culinary degree and pedigree preferred.
Experience in pasty and deserts preferred.

Responsibilities

Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
Ensure continual product quality control and procedures are maintained on a daily basis.
Minimize spoilage, waste, and over production with consistent procedures.
Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.
Continuously creating and implementing new menu ideas with the Pastry Chef.
Organize the kitchen and preparations in an efficient manner to cope with the daily restaurant covers.
Monitoring inventory levels through regular inventory checks.
Maintain all equipment and be sure it is properly handled and maintained by all culinary staff.
Responsible for the quality of all pastry items prepared in the kitchen and ensure standard recipes are being followed on a consistent basis.
Consistently checks food for taste, temperature, and visual appeal.
Ensuring all dishes are uniform and that established portion sizes are adhered per the specifications set out by Pastry Chef.
Prevent the use of contaminated products in any phase of food preparation.
All government, safety, health, and security standards are complied through the department at all times.
Any other duties as assigned.