Pastry Assistant

Description

North Ridge Country Club is a private club with multiple dining outlets. The Club hosts a variety of banquets and events throughout the year. The Pastry Assistant supports the pastry team in preparing high-quality baked goods, desserts, and confections for a large-scale hospitality operation. This role assists with daily production, plating, organizing, of freshly baked pastries. The Pastry Assistant works under the guidance of the Executive Pastry Chef and collaborates with the culinary team to deliver consistent, creative and guest focused pastry offerings.

• Assist in the preparation and production of breads, pastries, cakes, cookies, plated desserts, etc.
• Measure, mix, and prepare ingredients following standardized recipes and instructions.
• Maintain cleanliness and organization of workstations, equipment, and storage areas in compliance with the highest health and safety standards.
• Assist in creating weekly bakery case specials, bringing your creativity and ideas to the table.
• Monitor product freshness and quality by rotating stock and properly storing ingredients and goods.
• Assist in set-up, restocking and breakdown of pastry areas for service, banquets and special events.
• Adhere to portion controls, presentation standards, and production schedules to ensure efficiency and consistency.
• Work in partnership with the culinary team to meet guest needs, requests, and dietary restrictions.
• Collaborate as part of a dynamic team while also demonstrating the ability to work independently and take initiative.

Previous experience in a professional bakery, restaurant, or hotel production kitchen.

Basic knowledge of baking and pastry techniques, tools, and ingredients.

Experience with decorating cakes with professional-level artistry (portfolio required).

Strong work ethic and positive attitude is a must.

Some laminated dough experience helpful.

Ability to follow recipes and instructions accurately.

Strong organization skills with attention to detail and consistency.

Ability to work in a fast-paced, high-volume environment.

Culinary or pastry school training is a plus.

Able to work most major holidays.

Ability to stand, walk, bend, and lift for extended periods.

Lift and carry up to 50lbs.

Comfortable working in hot, cold and fast-paced environment.