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    Assistant Pastry Chef - Houston, United States - Houston Country Club

    Houston Country Club
    Houston Country Club Houston, United States

    3 weeks ago

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    Description

    Job Description

    Job DescriptionDescription:

    · Working knowledge of Club policies and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.

    · Knowledge - Possesses technical skills needed to fulfill required job duties.

    Shows active interest in self-improvement.

    · Work Ethic - Exhibits professional attitude towards superiors, colleagues and work. Is timely and checks with Sous Chef before leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders.

    · Has team mindset and willing to help and teach others around them. Focuses on TEAM goals to create a positive TEAM culture throughout the kitchen.

    · Production - Correctly inventories and requisitions all food items. Understands and uses recipe cards and production sheets. Produces correct amount of mise en place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly. Checks with Executive Pastry Chef for any special items needed for that meal period, produces correct amount so that time and materials are not wasted. Assists with preparation of other food products on serving line as needed.

    · Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibit's ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns soiled food preparation utensils and other small-ware items to the proper areas.

    · Sanitation - Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean and neat during shift and makes sure station is clean and neat for oncoming shift.

    · Hygiene - Exhibits and uses proper personal hygiene, dresses

    professionally. Keeps cuts, abrasions and sores covered. Uses rubber gloves when necessary.

    · Manages food production throughout Banquet Operations, to ensure the highest quality preparation and presentation on consistent basis.

    · Establishes and maintains professional standards of conduct and appearance at all times and manages by example.

    · Establishes and adheres to food cost and labor cost goals for banquet functions, takes

    corrective actions as necessary to ensure that financial goals are attained.

    · Holds daily team meetings and attends weekly BEO meetings, kitchen management meetings, and any other committee meetings that the Executive Chef requests.

    · Conducts meetings with subordinates to ensure a consistency of product, sanitation,

    and hygiene levels in department is met and establishes training needs with subordinates.

    · Delegates responsibility and authority to subordinates for specific tasks and follows up.

    Provides clear and complete instructions, states expectations precisely and uses subordinates.

    · Delegates responsibility and authority to subordinates for specific tasks and follows up.

    Provides clear and complete instructions, states expectations precisely and uses subordinates' capabilities most effectively.

    · Holds periodic kitchen inspection of department with Executive Pastry Chef to ensure high

    sanitation level is kept.

    · Evaluates subordinates, apprentices and externs in department on ongoing basis and takes

    corrective actions accordingly.

    · Perform/Completes assigned tasks given by Executive Pastry Chef in an accurate and timely fashion.

    · Maintains and updates recipe program to ensure consistent recipes are followed.

    · Makes sure to follow-up with all departments to ensure product is prepared to specification at proper amount and on time.

    · Presents him/herself in the most professional manner at all times showing his/her leadership and self control and works towards a common goal within the department and Club.

    · Quality checks purchases of all product in the absence of Executive Pastry Chef.

    · Is sensitive to members' requests and tries to accommodate any reasonable special request.

    · Maintains complete knowledge of a la carte stations, menus, preparation and presentation.

    · Manages dating, labeling and covering all items in walk-in coolers and freezers.

    · Maintains safety and security in workstation.

    · Responsible for maintaining Pastry Coolers using F.I.F.O. standards.

    · Keeps up to date and current "Banquet Event Orders" for your own use as well as

    maintaining a set for the staff to review on the Pastry Function Board.

    · Required to create baking and pastry service flow charts for all functions utilizing charts.

    · Must approve by initializing all kitchen food requisitions prior to staff submitting

    them to the Storeroom.

    · Required approving and documenting any overtime hours in this department.

    · All Cooks and Sous Chefs are required to taste the food they produce on a

    consistent basis.

    · Fills out and submits any maintenance work orders relative to this department.

    · Creates and Implements Plate Drawings and Buffet Diagrams.

    · Works with banquet operations team and assist where needed at all times.

    Requirements:

    · Requires Culinary degree from an accredited culinary institute with a minimum

    two-year experience in a quality dining establishment

    · Must be innovative and look for areas that need improvement.

    Houston Country Club offers an excellent benefits package. After 60 days, full time employees are eligible for:

    · Choice of three medical plans, including prescription coverage

    · Choice of two dental plans

    · Vision insurance

    · Employer-paid life and long-term disability insurance

    · Voluntary life insurance for spouses and dependents

    · Employer paid Employee Assistance Program (EAP)

    Paid Time Off accrues every pay period and may be used after 6 months of employment.


    Once eligibility criteria are met, our 401(k) plan allows employees to choose between pre- and post-tax contributions, and we match dollar for dollar up to 4% with immediate vesting.

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