This position plays a primary role in maintaining and enhancing the quality of all baked/pastry goods served at The Hotel Hershey while maintaining a positive and focused environment. Assist in the management and mentorship of the pastry shop staff. This individual displays exemplarily skills, knowledge and leadership in the realm of kitchen production, plated and banquet desserts, baked goods, wedding cakes and finishing techniques.
The Assistant Pastry Chef leads team members while assisting with daily tasks. This individual is expected to understand various business levels and how it impacts our interest as a business in food and labor costs for success.
Ability to organize overall production to maintain an even level of daily team workload to comfortably meet deadlines, maintaining execution of quality and standards
Provide leadership to pastry team members and communicate clearly and effectively with the Pastry Chef, Sous Chefs, Executive Chef, and other team members and guests
Supervise, motivate, train, delegate and counsel team members for success and growth and maintain high quality of food presentation to reflect current standards of The Hotel Hershey
Demonstrate an interest in industry growth by staying on top of trends and keeping within industry demands and most current standards
Assist with food ordering, pars and executing proper storage of baking and pastry goods and complete monthly food inventories with accuracy
Monitor the compliance of company procedures, protection of property and adherence to departmental polices and maintain and enforce a clean and sanitary work environment on a daily basis
Assist with additional requests of the Executive Pastry Chef and/or Executive Chef, ensure ability to fill in during absence of Pastry Chef and attend required meetings, following through on communication as needed
Maintain and enforce standards of good personal hygiene and proper uniform guidelines
Minimum of 5 years of pastry experience in mass production, hotel, or casino environment.
Minimum of 2 years of supervisory experience.
18 years of age or older.
Must have a valid Drivers' License.
Associate s degree in Baking and Pastry Arts. A minimum of 8 years pastry experience in mass production, hotel, or casino environment may be substituted for education.
Proficient working with details on a daily basis for prolonged periods of time.
Skilled in the use of Microsoft Office applications, including Excel and Word.
Must be able to obtain ServSafe certification as a condition of continued employment.
While performing the duties of this job, the employee is required to:Climbing Ladders Occasional (<33%)Reaching Forward Occasional (<33%)Climbing Stairs Occasional (<33%) (10ft maximum height)Lifting Occasional (<33%) (50lbs maximum weight)Reaching Overhead Occasional (<33%)Finger Dexterity Frequent (34-66%)Hand/Eye Coordination Frequent (34-66%)Stooping Frequent (34-66%)Bending Frequent (34-66%)Sitting Occasional (<33%)Standing Constant (> 67%)Walking Constant (> 67%)
This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
This job regularly requires verbal communication of detailed information to others either by phone or in person.
Must be able to speak and read the English language.
Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
Associated topics: catering, chief chef, commercial kitchen, culinary school, lead, pastry, restaurant chef, service manager, sous, team lead
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.