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Job Title:   Assistant Pastry Chef - Pastry Shop
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Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over

  • Ensure all products are rotation on a first-in, first-out philosophy.
  • Ensure all requisitions are processed properly and placed in designated area.
  • Maintains solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Identify and safely use all kitchen equipment.
  • Regularly restock all kitchen supplies and food items required for service.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Apply advanced knife skills required for service.
  • Read, measure, and execute recipes.
  • Maintain an exceptional production knowledge and attention to detail with decoration and taste quality.
  • Exhibiting a thorough knowledge, understanding and application of all cooking techniques.
  • Assist Pastry Chef, other Assistant Pastry Chefs, bakers, and helpers as needed in execution of production.
  • Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
  • Skillfully and knowledgably work each kitchen stations.
  • Maintain supervisory role in the absence of the Pastry Chef.
  • Ensure food quality is superior and takes action to correct any irregularities.
  • Conduct training for bakers and helpers on job responsibilities.
  • Produce production list to ensure efficient execution of service.
  • Conduct inventory on a regular basis to ensure proper par levels.
  • Work as a team, assisting all guests and employee’s needs and inquiries.
  • Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establishing goals and objectives that focus on profit, product and people.
  •  Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
  • Perform all duties as deemed necessary for the success of the department. 



  • At least 3 years of pastry experience.
  • Working knowledge of bakery equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment.
  • Working knowledge of health, safety and sanitation procedures.
  • Working knowledge of weights and measures and various baking and preparation techniques.
  • Strong knowledge of American and European pastries.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms. 


  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Culinary Associate's Degree or formal culinary training.
  • Working knowledge of Microsoft Word, Excel, Access, PowerPoint, Outlook and the Internet.
  • Previous experience working in a similar resort setting.