Job Summary The Assistant Pastry Chef prepares creative, high-quality menu items for Forsyth Country Club’s Forsyth Grill, Banquet Operations, and other on-property venues. Working alongside our Executive Pastry Chef and Culinary Team Leaders, this position offers hands-on learning and growth opportunities in the Pastry Arts. The ideal candidate is passionate, eager to learn, flexible to work various stations and interested in building a long-term career with Forsyth Country Club. Job Duties & Responsibilities - Prepare pastries, cakes, ice creams, and desserts under the direction of the Executive Pastry Chef
- Execute daily mise en place and production requirements to ensure readiness for service
- Prepare and present menu items according to established recipes, portioning, and presentation standards
- Assist with planning, preparing, and decorating specialty pastries and desserts for restaurant service and special events
- Assist with dessert buffet setup, presentation, maintenance, and replenishment
- Maintain clean, organized, and sanitary workstations and equipment before, during, and after service
- Properly cover, label, date, rotate, and store all ingredients and prepared items
- Prepares, maintains and breaks down prep area station
- Maintains the highest sanitary standards during production times and addresses any concerns
- Assist with ingredient requisitions and communicate product needs or quality concerns to the Executive Pastry Chef and Director of Culinary Operations
- Monitor and maintain proper food storage and holding temperatures
- Follow all applicable state, local, and Club food safety and sanitation standards (ServSafe certification preferred)
- Maintain professional appearance, personal hygiene, and cleanliness standards
- Follow established safety and security procedures throughout the culinary operation
- Communicate effectively and collaborate with fellow cooks, chefs, and culinary leadership
- Identify and communicate equipment maintenance, repair, and upkeep needs
- Assist with additional duties as assigned by culinary leadership
Minimum Qualifications & Experience - Prior experience in a restaurant, pastry kitchen, or food production environment required.
- Professional culinary training or equivalent hands-on industry experience preferred
- High school diploma, certificate, or equivalent required
- Passion for the Pastry Arts and a willingness to learn and develop new skills
Critical Skills - Ability to work professionally in a fast-paced environment while completing assigned tasks efficiently, accurately, and in an organized manner
- Maintains a positive, professional demeanor under pressure
- Receptive to constructive feedback, coaching, and professional development opportunities
- Willingness to work across various kitchen stations and Club outlets as assigned by Culinary leadership
- Demonstrates adaptability, teamwork, and a strong desire to learn and grow within the Pastry Arts
Schedule Requirements - Due to the cyclical nature of the hospitality industry, employees may be required to work varied schedules, weekends, holidays, and overtime to reflect the business needs of the Club
- Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary
Training - This role includes hands-on shadowing and mentorship with the Director of Culinary to ensure success and skill development
Travel Required Physical Demands - Regularly required to talk and hear and is frequently required to stand and walk for extended periods
- May also be required to sit; use hands and fingers to handle, manipulate, or feel objects and equipment; reach with hands and arms; and bend, stoop, kneel, crouch, or work in confined spaces
- Ability to continuously walk, stand, bend, reach, and perform other physical activities necessary to complete essential job functions in a commercial kitchen environment
- Occasionally lift and/or move items weighing up to 60 pounds
- Specific vision abilities required include close vision, distance vision, depth perception, and the ability to visually inspect food products for quality, presentation, and proper preparation
- Some duties may be performed outdoors
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