Assistant Pastry Chef

The Ballantyne, A Luxury Collection Hotel; Charlotte (NC); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

401k after 90 days

Medical (4 plan choices)

Dental (2 Plan choices)

Vision

Employee Assistance Program (EAP)

Flexible Spending Account (FSA)

Paid Time Off (PTO)

Hospitality Discounts

Job summary

The Ballantyne, A Luxury Collection Hotel in Charlotte, NC seeks an Assistant Pastry Chef to support the Executive Pastry Chef in directing pastry production for banquet operations and hotel outlets.

Requirements include 2+ years pastry experience in a 4-star setting, a 2-year pastry degree or 4-year apprenticeship, and ServSafe certification. Must adhere to sanitation standards and assist in budgeting and menu development.

Qualifications

• Pastry work experience of 2+ years in a 4-star hotel or restaurant pastry kitchen.
• 2-year pastry degree or 4-year apprenticeship preferred.
• Valid ServSafe certification and food handler permit.

Responsibilities

• Assist Executive Pastry Chef with pastry direction, production, and desserts for banquet and outlets.
• Train and supervise pastry staff to meet hotel standards and budgets.
• Develop seasonal menus and analyze costs for menu items.
• Collaborate with culinary leaders to supervise kitchen operations during absence.
• Ensure sanitation and safety compliance across pastry operations.

Skills

Knife handling

Pastry knowledge

Recipe costing

Time management

Education

High School Diploma

2-year pastry degree or 4-year apprenticeship

ServSafe certification

Job description

Charlotte, North Carolina, United States

Job Description

Assistant Pastry Chef at The Ballantyne, A Luxury Collection Hotel

JOB SUMMARY:Pastry work experience must exceed 2 years in a professional pastry kitchen 4 Star Hotel or Restaurant. In absence of Executive Pastry Chef, must have ability to manage employees; supervise, train, and inspect the performance of assigned kitchen staff, ensuring that all procedures are completed to The Ballantyne- A Luxury Collection Hotel Standards, while working within the budgeted guidelines.

JOB DUTIES:

• Is responsible with assisting the Executive Pastry Chef in the overall pastry direction, coordination, production, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work.
• Assist Executive Pastry Chef with appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems and to help culinary staff members have continuous success.
• Assist Executive Pastry Chef with reviewing, developing and implementing seasonal/yearly menus for all food outlets and banquet operations within the hotel: analyzes recipes, determine food, labor, and overhead costs, and assigns prices to menu items.
• Assist Executive Pastry Chef with responsibilities for the food organization, production and execution of all events and catering functions
• Responsible with other culinary department heads ~Executive Pastry Chef, Chef De Cuisine of Gallery Restaurant and Banquet Chef~ to organize, participate and oversee the training of all chefs/cooks in relation to the culinary experience/cooking school programs that the hotel offers to clients and guests
• In the absence of the Executive Chef and/or Executive Pastry Chef; collaborate with the other culinary department heads ~Chef De Cuisine of Gallery Restaurantand Banquet Chef~ to monitor, maintain and assume normal responsibilities of the kitchen operations
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
• In the absence of Executive Pastry Chef; attend weekly meetings with Executive Chef, Hotel Manager and F&B Director to discuss upcoming business, changes, forecasts, etc.
• Daily communication updates with Executive Chef via email, phone or in person regarding changes in business, staffing levels and any other food/hotel related issues
• Estimates food consumption and purchases or requisitions food products and kitchen supplies
• Directs food apportionment policy to control costs
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Familiarizes newly hired chefs, cooks and students with practices of kitchen and oversees training
• Assures compliance with all sanitation, ServSafe and safety requirements
• Assist Executive Pastry Chef to ensure that labor costs are controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments
• Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes
• Supervising the correct use of kitchen equipment
• Ensures all deadlines are met in food production based on production orders
• Maintain time and payroll records, updating inventory records.
• Tests cooked foods by tasting and smelling them, while monitoring feedback from clients and guests.
• MUSTbe able to work a flexible shift, plus overtime if needed.

Note:May be assigned other duties by supervisor or management

EDUCATION AND EXPERIENCE:

• High School Diploma or equivalent
• 2 year pastry degree from an accredited institution preferred or a 4 year pastry apprenticeship.
• Must meet state and local food handler requirements. Must possess valid food handler’s permit.
• Must valid ServSafe certification.
• Pastry work experience must exceed 2 years in a professional pastry kitchen within a 4 star hotel, restaurant or high-end Patisserie

SKILLS & ABILITIES:

• Knife handling, pastry and baked goods knowledge
• Ability to calculate figures and amounts, such as recipe yields, serving size, weight and temperature conversion
• Excellent time management and organizational skills

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods, walk, bend, talk, hear, listen, reach, grasp, taste, smell, perform repetitive motions and use hands to finger, handle, or feel objects
• Ability to push, pull, lift, carry, or otherwise move 10 - 25 lbs. regularly and up to 70 lbs.occasionally.
• Able to work in a fast paced, stressful environment
• 401k after 90 days, fully vested, company match to 3%
• Medical (4 plan choices)
• Dental (2 Plan choices)
• Vision
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Awesome Paid Time Off policy
• Northwood Hospitality Discounts
• Discounts at our Gallery Restaurant and Spa

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Salary Range

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