VIAD

  • PASTRY - ASSISTANT PASTRY CHEF

    Location : Location
    US-MT-Glacier National Park
    Job ID
    2018-11496
  • Overview

    The Assistant Pastry Chef produces quality pastry and baked goods in a timely and cost effective manner.  Prepares breads, rolls, muffins, pastries, pies and desserts for both dining room guests and employee cafeteria. Follows recipe cards and gives personal best in service.  Must adhere to all Company sanitation regulations and requirements and assist in other departments or with other job duties as requested.

    Responsibilities

    • Reports to work on time and in proper uniform. 
    • In absence of Pastry Chef oversees Baking & Pastry operations.
    • Assists Pastry Chef with preparation of all baked products that are needed for the hotel, following all set recipes and standards as set by Executive Chef and company.
    • Produces a quality product in a timely fashion for guests and staff. 
    • Prepares baked products and desserts for menu as ordered by dining staff for guests and for Employee cafeteria.
    • Takes initiative to create daily specials within cost guidelines.
    • May periodically train baking & pastry interns and employees with lesser abilities, ie: new hires or staff from other departments.
    • Assists in the Pantry and various kitchen stations as necessary.
    • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
    • Inventories supplies and places order with the Storeroom using appropriate procedures and documentation.
    • Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment.
    • Adheres to all Company policies and regulations.
    • Works directly with the Chef and Storeroom Clerk to ensure all products are ordered in a timely fashion.
    • Must assist in other departments or with other job duties as requested or necessary.

    Qualifications

    Ideal Experience

    • Patisserie/Culinary degree or training preferred.
    • High volume baking and pastry production experience required.
    • Knowledgeable of bakery items & food cost controls required.
    • Servsafe or food handler certification preferred.
    • Ability to multi-task and accomplish tasks as directed by pastry chef, sous chef, or location chef as assigned.
    • Must be knowledgeable in fine dining plate presentation and garnishing.
    • Must be familiar with the operation of all kitchen and bakery equipment operation.
    • Must have capability to demand and maintain high quality standards and maintain guest satisfaction with tact and discretion.
    • Good organization and communication skills required.
    • Must have ability to speak, read and write clearly and professionally.
    • Strong interpersonal skills required.  Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Must be team-oriented, positive and upbeat.
    • Must be respectful of diversity and possess the ability to work effectively with all levels of staff. 
    • Ability to “create” new and exciting items for menu specials and desserts for the employee dining room. 

    Critical Competencies

    • Must communicate clearly, both verbally and in writing, with a solid attention to detail.
    • Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
    • Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
    • Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
    • Must ask good questions and drill down into details to improve the business
    • Must process information quickly and take initiative to recommend solutions to F&B challenges
    • Must stay cool under pressure by being resilient, adaptable and flexible

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Montana and must be eligible to work in the United States.

    Work Environment

    • High volume Kitchen/EDR in a hotel setting. 
    • National Park setting.
    • Climate control equipment may or may not be present.
    • Position requires working in varying degrees of temperature, including within coolers and freezers.
    • Position may require sharing space and equipment with other kitchen personnel.
    • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.
    • Flexible schedules and varied shifts, AM/PM, split shifts, weekend and holidays required.

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