ASSISTANT PASTRY CHEF

Position Title: Assistant Pastry Chef

Reports To:  Executive Pastry Chef

Supervises: Bakery Cooks

Summary of Position

The Assistant Pastry Chef serves as the second-in-command of the pastry department and assists the Executive Pastry Chef with all daily operations. This role supervises production, leads the bakery team, maintains quality and food safety standards, and manages the department in the Executive Pastry Chef's absence.

 

Key Responsibilities and Performance/Behaviors

 

• Ability

 

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

 

• Performance

 

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

 

• Behavior

 

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

 

• Service

 

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

 

• Professionalism

 

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

 

• Attendance

 

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.

 

• Communication

 

• Provides information others need to succeed, in time for them to use it.
• Ensures that all shifts are provided with the necessary information to facilitate their success.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

 

• Team Work

 

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps all departments achieve success.
• Offe ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

 

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

 

• Supervise and mentor pastry staff; assign daily production; assist with hiring, onboarding, coaching, scheduling, and performance evaluations; maintain a professional, accountable team culture.
• Produce high-quality breads, pastries, cakes, plated desserts, chocolates, frozen desserts, and specialty items. Ensure recipe consistency, presentation, freshness, and quality.
• Coordinate production for all outlets and seasonal demand while monitoring labor efficiency.
• Assist with ordering, receiving, inventory, waste reduction, food cost control, and proper ingredient storage.
• Maintain sanitation, HACCP/ServSafe standards, equipment cleanliness, and health department compliance.
• Maintain production logs, inventory records, schedules, and communicate with culinary leadership.
• Perform other duties, responsibilities, and special projects as assigned by the Executive Pastry Chef, Executive Chef, or other members of management.
• Assist other culinary departments when business demands require while maintaining pastry department standards.
• Demonstrate flexibility by adapting to changing business needs, production priorities, and operational requirements.
• Support departmental and organizational goals through teamwork, professionalism, and a willingness to perform tasks outside the normal scope of responsibilities when requested by management.
• Other duties as assigned.

1. Supervisory Responsibilities

• Supervise and mentor pastry staff; assign daily production; assist with hiring, onboarding, coaching, scheduling, and performance evaluations; maintain a professional, accountable team culture

1. Education and/or Experience Requirements

      Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• 5+ years professional pastry experience; 2+ years leadership experience preferred; pastry education preferred; strong scratch baking, organization, communication, and leadership skills.
• Authorized to direct production, assign staff, and approve routine schedule adjustments, place routine orders, coach employees, reject substandard products, coordinate with other departments, and stop unsafe operations. Executive Pastry Chef Approval is required for hiring, termination, written discipline, menu changes, major purchases, vendor changes, significant recipe changes, and major overtime.
• When designated, assumes operational responsibility for the pastry department and ensures production, staffing, quality, sanitation, and communication with leadership.
• Maintain excellent attendance, food safety compliance, production efficiency, product quality, inventory accuracy, employee development, guest satisfaction, and teamwork

 

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.