Assistant Pastry Chef - The Club at Quail Ridge

Responsible for all pastry/bread production; plan, prepare and produce desserts and breads for banquets, restaurant/club dining areas and other functions. Responsible in maintaining and control of food and labor cost that has been budgeted. All duties are to be performed in accordance with department and club policies, practices and procedures. Must possess culinary knowledge and be able to implement. Must be able to train and cross train food service staff, manage and organize inventory, and maintain a harmonious kitchen atmosphere to produce the quality of results as applied to the product being offered. Member satisfaction is paramount. Responsible for ensuring members/guests receive consistent friendly, attentive and efficient service.

Essential Functions

• Continuously create new items and specialty pastries/baked goods for dining areas, banquets, events, and functions; conduct tastings as needed to test new menu items to include creating special menu items for special events and groups/guests.
• Ensure proper and timely preparation of all baked and pastry goods.
• Manage food quality, appearance, and food handling procedures and policies.
• Review banquet orders with Chef/Executive Sous Chef.
• Produce and order all specialty and daily products for the pastry shop and daily ala carte.
• Ensure proper sanitation of pastry area/shop.
• Create and customize recipes for special functions. Maintain an accurate recipe book.
• Rotate all baked and raw products.
• Ensure quality and freshness of all baked goods.
• Complete monthly inventories of all pastry area/ shop items
• Performs work on all stations on the line and assists others when needed.
• Attends all company management meetings and training.
• Involved in the preparation of daily lunch/dinner specials.
• Assists other production areas when time permits.
• Follows all standard preparation standards and line set-up policies; prepares tickets and functions sheets as quickly as possible ensuring quality and presentation procedures are followed.
• Keeps his/her station clean and organized at all times and ensures proper sanitation policies are followed.
• Maintains and rotates all products communicating with supervisors when products are not servable or other problems.
• Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Maintains current sanitation certifications and follows all safety procedures.
• Interpret different styles of design, baking, and learning new ways to prepare pastry items.
• Possess knowledge of and work within cost controls.
• Ensure that quality pastry dishes are served on schedule and to see that any problems that arise are rectified.
• Use culinary knowledge for recipe design, creative pastry design, and to conduct research and development and apply quality control.
• Continuously seeks improvements within the kitchen in an effort to provide the highest level of service possible.
• Plan and direct food preparation and culinary activities.
• Works in conjunction with front of house managers to ensure pastry set up is accurate.
• Communicates with the Executive Chef and Club Manager/Director to ensure a coordinated effort aimed at providing a quality dining experience for the club members and guests.
• Cooperate fully with the Executive Chef and Clubhouse Manager/Director to achieve the team development management approach.
• Attends and participates in weekly food and beverage meetings.
• Performs position with high standards, integrity and in a timely and efficient manner.
• Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace.
• Works closely with HR department and other front of the house/dining room managers to ensure employees comply with HR requirements/policies and procedures.
• Is current on all current and new HR policies and ensures new information and policies are communicated at all levels.
• Works closely with Human Resources to ensure a positive and harmonious work environment.
• Assisting with any setup duties prior to shifts.
• Adhere to all service standards.
• Maintain neat appearance and courteous manner.
• Punctuality and a good attendance record are expected. Must be able to cover clubhouse operations and times open for business as instructed.
• Perform any other duties and/or tasks assigned by management.

Knowledge, skills and abilities

• Must have computer skills, including use of Microsoft Office programs and related POS system/Jonas preferred.
• Must have knowledge of commonly used concepts, practices, and procedures within a country club, restaurant, hotel, and/or professional kitchen setting.
• Working knowledge of kitchen and pastry equipment.
• Excellent culinary pastry/baking skills.
• Efficiently handle calls to customers, members, and/or vendors.
• Respond to member complaints and inquiries in a courteous and friendly manner.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
• Must be a detail-oriented individual and possess time management skills.
• Must maintain high performance standards.
• Simple computational skills (Add, Subtract, Multiply, Divide, Percents)
• Fluent reading and writing in English with the ability to recognize signs and symbols.
• Ability to deal with routine changes often.
• Ability to deal effectively and tactfully with all employees, management and members.
• Ability to work in a fast paced environment.
• Able to lift/move up to 50 lbs required.
• Able to work under hot and stressful conditions.

Education and experience

• High school diploma or equivalent required.
• A four year degree in Culinary Arts and/or related equivalent work experience.
• A minimum of four years' experience in a related culinary pastry position. Pastry experience required.
• Demonstrated knowledge of current restaurant industry trends.
• Must possess culinary creativity.
• Strong knowledge of local, state and federal food sanitation regulations.
• Must possess Point of Sale experience, Jonas preferred.
• Must have computer skills, including use of Microsoft Office programs.
• Required experience in the hospitality industry (hotel, restaurant, or country clubs).
• Required experience with staff training, team building, and development.
• Valid Health Card / Food Handlers Card.

Apply on our website at:

https://quailridgecc.applicantpro.com/jobs/

http://www.quailridgecc.com/

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