Job Title: Assistant Pastry Chef
Reports To: Pastry Chef
FLSA Status: Non-Exempt
Prepared Date: July 10, 2014
Prepare quality food to ensure a superb dining experience for members, guests, and employees.
Provide platinum service while maintaining a clean and safe environment for members, guests, and staff
Know and embrace the mission statement and platinum service basics
Be able to communicate issues clearly and concisely to coworkers and supervisors
ESSENTIAL DUTIES include the following (other duties may be assigned):
Execute mass-production food within the scope of CCV recipes and standards
Execute complex recipes with no direction
Prepare food from scratch with verbal direction
Maintain a safe and sanitary work environment
Execute professionally during high volume
Direct peers during service and follow up
Aid the pastry chef in creating and implementing new menu ideas
Assist Pastry chef with managerial projects
Place daily orders and write prep lists with direction
Perform daily opening/closing procedures
SPECIFIC SKILLS and KNOWLEDGE REQUIRED:
In-depth knowledge of Health Department standards and practices
Premium pastry skills
Ability to read and speak English fluently
EDUCATION and/or EXPERIENCE:
At least three years' experience in high-volume banquet or catering environment or equivalent combination of experience and education preferred.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to walk and stand for lengthy periods of time. The employee must regularly lift and/or move up to 25 pounds. Employee is regularly required to climb or balance, stoop, kneel, crouch or crawl. Employee is also required to stand and reach with hands and arms and regularly use hands and fingers.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
Standard kitchen equipment
MINIMUM AGE REQUIREMENT:
It is Club policy not to hire any employee under the age of 16.
Must be at least 18 years old in order to serve alcohol and at least 21 years old to tend bar (includes all Banquet serving staff).