Assistant Pastry Chef

JOB SUMMARY: Pastry work experience must exceed 2 years in a professional pastry kitchen  4 Star Hotel or Restaurant. In absence of Executive Pastry Chef, must have ability to manage employees; supervise, train, and inspect the performance of assigned kitchen staff, ensuring that all procedures are completed to The Ballantyne- A Luxury Collection Hotel Standards, while working within the budgeted guidelines.

JOB DUTIES:

• Is responsible with assisting the Executive Pastry Chef in the overall pastry direction, coordination, production, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets.   
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work. 
• Assist Executive Pastry Chef with appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems and to help culinary staff members have continuous success.  

• Assist Executive Pastry Chef with reviewing, developing and implementing seasonal/yearly menus for all food outlets and banquet operations within the hotel: analyzes recipes, determine food, labor, and overhead costs, and assigns prices to menu items.
• Assist Executive Pastry Chef with responsibilities for the food organization, production and execution of all events and catering functions 
• Responsible with other culinary department heads ~ Executive Pastry Chef, Chef De Cuisine of Gallery Restaurant and Banquet Chef ~ to organize, participate and oversee the training of all chefs/cooks in relation to the culinary experience/cooking school programs that the hotel offers to clients and guests

• In the absence of the Executive Chef and/or Executive Pastry Chef; collaborate with the other culinary department heads ~ Chef De Cuisine of Gallery Restaurant and Banquet Chef ~ to monitor, maintain and assume normal responsibilities of the kitchen operations 

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed  

• In the absence of Executive Pastry Chef; attend weekly meetings with Executive Chef, Hotel Manager and F&B Director to discuss upcoming business, changes, forecasts, etc.
• Daily communication updates with Executive Chef via email, phone or in person regarding changes in business, staffing levels and any other food/hotel related issues

• Estimates food consumption and purchases or requisitions food products and kitchen supplies
• Directs food apportionment policy to control costs

•  Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production

• Familiarizes newly hired chefs, cooks and students with practices of kitchen and oversees training
• Assures compliance with all sanitation, ServSafe and safety requirements 

• Assist Executive Pastry Chef to ensure that labor costs are controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments
• Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes
• Supervising the correct use of kitchen equipment
• Ensures all deadlines are met in food production based on production orders
• Maintain time and payroll records, updating inventory records.
• Tests cooked foods by tasting and smelling them, while monitoring feedback from clients and guests.
• MUST be able to work a flexible shift, plus overtime if needed.

Note: May be assigned other duties by supervisor or management

EDUCATION AND EXPERIENCE:

• High School Diploma or equivalent
• 2 year pastry degree from an accredited institution preferred or a 4 year pastry apprenticeship.
• Must meet state and local food handler requirements. Must possess valid food handler’s permit.
• Must valid ServSafe certification.
• Pastry work experience must exceed 2 years in a professional pastry kitchen within a 4 star hotel, restaurant or high-end Patisserie

SKILLS & ABILITIES:

• Excellent Communication Skills
• Knife handling, pastry and baked goods knowledge
• Ability to calculate figures and amounts, such as recipe yields, serving size, weight and temperature conversion
• Excellent time management and organizational skills

PHYSICAL REQUIREMENTS:

• 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 push, pull, lift, carry, or otherwise move 10 - 25 lbs. regularly and up to 70 lbs. occasionally.
• Able to work in a fast paced, stressful environment

Benefits:

• 401k after 90 days, fully vested, company match to 3%
• Medical (4 plan choices)
• Dental (2 Plan choices)
• Vision
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Awesome Paid Time Off policy
• Marriott Hotel Discounts Worldwide
• Northwood Hospitality Discounts 
• Discounts at our Gallery Restaurant and Spa

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.