CoralTree Hospitality

Assistant Pastry Chef (Full Time)

Job Locations US-CA-Rancho Palos Verdes
ID 2022-2314
Category
Culinary
Position Type
Regular Full-Time
Min
USD $64,480.00/Yr.
Max
USD $70,000.00/Yr.

Overview

NEW LOGO - Terranea PV-Colored

 

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment

Responsibilities

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Meet with Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Start prep work on items needed for the day.
  • Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
  • Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  • Prepare amenity orders for Room Service.
  • Inform the Chef on duty of any shortages before the item runs out.
  • Assist the Baker as required to ensure optimum service to guests.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Pastry Chef before leaving.

 

Additional Duties & Responsibilities:

  • Assist with inventories as scheduled.
  • Assist in plating up Banquets as assigned.
  • Follow maintenance program and cleaning schedule.
  • Perform duties in other areas of Kitchen as assigned

Qualifications

  • Fluency in English both verbal and non-verbal.
  • Provide legible communication.
  • Compute basic arithmetic.
  • Comprehend and follow recipes.
  • Expand/condense recipes.
  • Ability to:
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize and organize.
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Follow directions thoroughly.
  • Understand guest’s service needs.
  • Work cohesively with co-workers as part of a team.
  • Work with minimal supervision.
  • Maintain confidentiality of guest information and pertinent Hotel data.
  • Ascertain departmental training needs and provide such training.
  • Ability to input and access information in the property management system/computers/point of sales system.
  • Previous guest relations training.
  • Previously worked with all products and ingredients involved.
  • Artistic talent.
  • Exert physical effort in transporting (50 pounds)
  • Endure various physical movements throughout the work areas.
  • Remain in stationary position for 4 to 6 hours throughout work shift.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.

Experience, Education, & Licensure:

  • 5 years’ experience as a Pastry Cook at a quality style Hotel or Restaurant.
  • Food handling certificate.
  • High school diploma or equivalent vocational training certificate.
  • Certification of Culinary training or apprenticeship.

Compensation:

Base Pay Start Rate: $64,480/Yr. - $70,000/Yr.

 

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

 

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