Assistant Pastry Chef

JOB SUMMARY
The Assistant Pastry Chef supports the Pastry Chef in all aspects of pastry production, including the preparation, baking, and presentation of desserts, breads, and other baked goods. This role helps maintain consistent quality, flavor, and appearance of all pastry items while following established recipes, production schedules, and safety standards. The Assistant Pastry Chef assists with inventory management, contributes to recipe development, and provides guidance to pastry staff as directed.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Assist the Pastry Chef in daily operations of the pastry department to ensure high-quality production and consistency.
2. Prepare and bake a variety of pastries, desserts, breads, and specialty items according to established recipes and standards.
3. Support the development of new recipes and seasonal dessert menus in collaboration with the Pastry Chef and culinary team.
4. Maintain the highest standards of quality, taste, and presentation for all pastry items.
5. Ensure a clean, safe, and organized work environment by following all food safety and sanitation guidelines.
6. Assist with monitoring inventory and notifying the Pastry Chef of ingredient and supply needs.
7. Provide guidance and training to pastry staff as directed by the Pastry Chef.
8. Help manage production schedules to meet service demands for both a la carte and catered events.
9. Stay informed about current pastry trends and techniques to support innovative offerings.
10. Comply with all safety and sanitation guidelines set by the Dining Services Department, Vicar’s Landing, and Federal, State, and local laws. Report accidents/incidents per department policies.
11. Abide by all established Vicar’s Landing policies, procedures, and rules, including attendance and personal hygiene standards. Maintain a professional appearance and attend required service training and meetings.
12. Perform specific work duties and responsibilities as assigned by the Pastry Chef, Dining Services Director, Assistant Dining Services Director, or Executive Chef.
13. Other duties as assigned.

Qualifications

JOB REQUIREMENTS
Education and Experience:

• Culinary degree or certification in pastry arts preferred.
• Minimum 2-3 years of experience in pastry production or in a similar role.
• Supervisory experience is a plus.
• ServeSafe or equivalent food safety certification preferred

Skills, Abilities & Competencies:

• Strong knowledge of baking techniques, pastry production, and flavor combinations.
• Excellent organizational and time management skills.
• Ability to work collaboratively in a team environment and lead by example.
• Creativity and attention to detail with a commitment to excellence.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch.  The employee must occasionally lift and/or move up to 30 pounds.  Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time.  The employee must be able to communicate verbally with other on the phone or in person.