Assistant Pastry Chef

Description

 Production of fine pastries, desserts, specialty cakes and other delicacies as required. Develop and implement all aspects of Bake Shop to include but not limited to procedures, purchasing product, ensure highest quality.

Requirements

• Assist the Pastry Chef in the production of fine pastries, desserts and specialty cakes.
• Develop and implement formula and procedural instruction for all aspects of Bake Shop.
• Maintain working systems for handling Bake Shop products in order to assure profitability and a high degree of quality control.
• Maintain related storage areas of Bake Shop to highest degree of sanitary practices.
• Maintain a high level of professionalism.
• Maintain a good working rapport with all members of the staff
• Pursue further education, such as attending seminars and workshops and enter culinary competitions and exhibitions.
• Working knowledge of all other positions in kitchen.
• Assist in any way to ensure the smooth operation of kitchen and dining room.
• Work efficiently to ensure labor cost effectiveness. Work with Executive Chef, Executive Sous Chef and Sous Chefs when supervising kitchen staff. 
• Present a professional, quality image at all times.  
• Exercise sound judgment and awareness regarding language, behavior, and dress and grooming. 
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Regular and reliable attendance.

QUALIFICATIONS:

• Culinary Diploma or equivalent experience required. 
• Must be service oriented.
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must have excellent communication skills.
• Must be able to plan and cost menus.
• Must have valid OLCC and Oregon Food Handlers permit. 

PHYSICAL REQUIREMENTS: 

• Must be able to lift 50 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight space with balance and poise.
• Must be able to work on feet, stand and walk for up to 8 hrs at a time.
• Must be able to keep up with the pace of the department demands of the position.

Salary : $22 - $24