Assistant Pastry Chef

To assist in the daily operations of the kitchen while preparing top notch desserts served in

all outlets of The Club at Las Campanas

Primary Responsibilities:

• Assess daily bakery needs in conjunction wirh the Executive Chef, Executive Sous Chef and Events and Catering Chef.
• Review bakery needs for special events through Event Orders with the Events and Catering Chef.
• Assist the Executive Sous Chef with daily quality control checks.
• Operate ,within budgeted food cost guidelines under supervision of Executive Sous Chef.
• Use recipe cards when making any item.
• Check with supervisor for menu changes.
• Visually inspect and select food items of the highest quality in the preparation of all menu items.
• Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards.
• Clean all equipment used immediately following use and general cleaning.
• Follow Executive Sous Chef and Events and Catering Chef's directives.
• Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages.
• Tram specific staff to plate desserts for meal service in food and beverage outlets and private events.
• Attend all kitchen employee meetings.
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• Education/Experience: 3-5 years experience as a Pastry Chef or Assistant Baker or Baker.
• Experience with all kitchen equipment.
• Working knowledge kitchen / pastry food safety and sanitation standards

Certification and/ or License Requirement:

Skills:

• Ability to comprehend and carry out instructions.
• ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet.
• Multi-task in a faced paced environment.
• Maintain professional appearance at all times.
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Ability to read, write, and speak English.
• Basic math skills necessary to understand recipes, measurements, requisition

amounts and portion sizes.

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies Selecting and using training/ instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics Using mathematics to solve problems.
• Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension Understanding written sentences and paragraphs in work related documents.
• Science Using scientific rules and methods to solve problems.
• Speaking Talking to others to convey information effectively.
• Instructing Teaching others how to do something.
• Negotiation Bringing others together and trying to reconcile differences.
• Persuasion Persuading others to change their minds or behavior.
• Service Orientation Actively looking for ways to help people.
• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.