Assistant Pastry Chef assists with the production and presentation of pastries and baked goods. Follows recipes and designated procedures to create unique pastries and baked goods. Being an Assistant Pastry Chef follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. Additionally, Assistant Pastry Chef typically requires a high school diploma or equivalent. Typically reports to a supervisor. The Assistant Pastry Chef works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. To be an Assistant Pastry Chef typically requires 1-3 years of related experience. (Copyright 2024 Salary.com)
Essential Job Functions
Position: Sous Chef
Department: Chefs
Date Updated: January 18, 2006
Primary Responsibilities:
· Benchmark ever increasing standards of food and
food production in the main dining room,
banqueting, room service, restaurant outlets
and/or assigned areas. The development of
seasonal dishes and seasonal menus and the
implementation of all processes and
procedures to ensure consistency (i.e. recipe
development, photographs,
production lists, ordering specifications,
yield data, etc.)
· To take all necessary steps to provide our guest
with a Greenbrier experience in accordance with the five star, five diamond guidelines
Candidate must demonstrate the following
attributes:
· Sets high standards which are
reflected in all aspects of his own professional behavior
· Expects consistent high
performance from others
· Constructively confronts others
openly and directly about performance
· Inspires others not only to
adhere to high standards but finds ways to raise the bar
· Sets the tone in a positive and
progressive manner
· Anticipates and prevents problems
· Makes decisions and sets
priorities on the basis of a solid problem solving model
· Evaluates pros and cons of a
decision and uses these to make decisions to improve business performance
· Uses passion for improvement to
push self and learn to do better
· Drives organization to new levels
of achievement
· Anticipates the cultural or
environment challenges that will likely be encountered
· Anticipates guests needs and
proactively develops strategies, products and services to meet those needs
· Uses creative innovative measures
to exceed guest expectation
· Works on getting added results
· Coaches and guides others in work
tasks and overall work place safety
· Gets results the right way
· Develops action plans to achieve
goals
· Adds value by identifying ways to
improve efficiency and effectiveness and to save expenses through process
improvement
· Continually strives for
improvement through situational experience and solicitation of feedback
· Can handle advanced and unusual
tasks
Normal Working Hours:
· Varies day and evening (10-12 hour shift)
· Possible 6-day week
Past Work Experience Requirements:
· 8 years experience in food production at The
Greenbrier or similar location
· Previous supervisory experience required
Educational Requirements:
· High School Diploma or G.E.D. preferred
· A.O.S/
A.S. Culinary Degree or equivalent experiential learning
· Basic supervisory
management training
· Comprehensive
understanding and practical knowledge of the fundamentals of cooking
Technical Requirements:
· West
Virginia Food Handler’s Permit
· Must be able to effectively communicate and
delegate work assignments
· Must be able to lead a highly motivated team
· Ability to organize and supervise independent
restaurant units within kitchen structure
· Proficient in all aspects of the culinary arts
and have a thorough knowledge of all a la carte and banqueting work
· Must be innovative and creative
Computer | Specific Software Experience | Level |
Word Processing | | Intermediate |
Spreadsheet | | Intermediate |
Database | | |
Programming | | |
Calendars | Outlook | Intermediate |
Internet | | |
Hardware
Installation | | |
Technical
Skills | Skill
Level (Beginner,
Intermediate, Advanced) |
Typing WPM | Beginner |
Data Entry | |
Other | |
Physical Requirements:
Location
of Work | Yes | | Yes |
X | Indoors | Heated | X |
| Outdoors | Temperature
Fluctuations | X |
| Below Ground | Personal
Protective Equipment Required | X |
| Elevated Areas | | |
Work Postures | Continuous up to
8 hrs. per 8 hr. shift | Frequent up to
5.5 hrs. per 8 hr. shift | Infrequent up to
3 hrs. per 8 hr. shift | Rarely up to
.5 hr per 8 hr. shift | |||||||||||||||
| | | | | | ||||||||||||||
Standing | X | | | | |||||||||||||||
Sitting | | | | | |||||||||||||||
Walking | X | | | | |||||||||||||||
Climbing | | | | X | |||||||||||||||
Bending/ Stooping | | X | | | |||||||||||||||
Overhead
Reaching | | | X | | |||||||||||||||
Arm/Hand
Movement | X | | | | |||||||||||||||
Hand/Eye
Coordination | X | | | | |||||||||||||||
Other (Define) | | | | | |||||||||||||||
| | | | | | | |||||||||||||
Lifting Requirements | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. |