Assistant Pastry Chef jobs in Tennessee

About us

Bluff View Art District is a family-owned and operated historic neighborhood filled with restaurants, a coffee house, art gallery, historic Bed & Breakfast, and plenty of gardens, plazas and courtyards where you can relax and rejuvenate. This is Chattanooga's first art district and stretches over 1.5 city blocks, set high atop stone cliffs that plunge into the river below. From this bluff front location, you will have breathtaking views of the Tennessee River, downtown Chattanooga, and the Walnut Street Bridge.

Our work environment is professional, customer-centric, and creative, with company perks and a lively atmosphere.

Title: Assistant Pastry Chef

SUMMARY

The Assistant Pastry Chef is responsible for assignments from the Head Pastry Chef in the Pastry Kitchen, which produces European-style pastries and desserts for Bluff View Art District’s entities, including a traditional Italian restaurant, an executive conference and banquet facility, a bed and breakfast-style inn, and a European-style coffee house, as well as handling the production for small wholesale accounts.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Performs production of pastries, including mixing, baking, and finishing a variety of breakfast pastries and desserts, following traditional and modern recipes.

· Ensures that food is prepared safely, efficiently, and according to specifications or request.

· Adheres to all applicable health, safety, and hygiene codes and standards.

· Creates new pastries and desserts, based on food trends, food costs, patron requests, and seasonal availability.

· Assists with stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible, while also minimizing spoilage and waste.

· Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements, as needed.

· Helps maintain the kitchen budget.

· Collaborates with specialty chefs, to aid in the design of innovative and appealing pastries and desserts.

· Works varied day shift hours, beginning no later than 5:45am, throughout the workweek, with weekend availability and some holidays.

SUPERVISORY RESPONSIBILITIES

No supervisory or management responsibilities are required for this position.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

REQUIRED:

· Minimum of two (2) years of professional work experience in pastries or baking.

· Knowledge of kitchen and food preparation.

· Complete knowledge of Fire and Safety Procedures, health code, and agricultural department rules and regulations.

· Excellent organizational skills, attention to detail, and strong time management.

· Motivated, self-driven, and detail oriented.

· Displays evidence of high-quality standards

PREFERRED:

· Associate degree (or higher) in culinary arts.

LANGUAGE SKILLS

· Excellent verbal and written communication should be professional and accurate.

MATHEMATICAL SKILLS

· Understanding of baking measurements and the ability to use simple math equations while using recipes.

REASONING ABILITY

· Analytical, decision-making, and problem-solving skills are required.

CERTIFICATES, LICENSES, REGISTRATIONS

· No specific certifications or licenses are required.

· Prefer Certified Fundamentals Pastry Cook and/or Certified Working Pastry Chef.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Prolonged periods of standing at a work counter.

· Walking in the kitchen and short distances to entities on the property.

· Must be able to lift up to 50 pounds.

· Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· 1.5 City blocks of building on the property, which include restaurant, coffee house, meeting venue, art gallery, bed-and-breakfast, bakery, coffee roaster and gardens.

· Multi-story buildings, with stairs.

COMPENSATION & BENEFITS

· Starting Hourly Rate of Pay: $17.00

· Medical, Dental, Vision for Full-Time Employee = employer pays a minimum of 50% of employee’s premium, indexed annually based on ACA affordability guidelines. (Part-Time Employee is not eligible for health benefits.)

· Discounts on food are offered to the Employee at the Employee’s worksite, for the Employee’s meals or breaks while the Employee is on duty.

· Flexible schedule, as determined by the Head Pastry Chef and in accordance with the Pastry Kitchen needs.

· Holidays = Thanksgiving Day and Christmas Day are the only recognized holidays for the restaurants, although the Inn and Bakery are open; therefore, position availability is at the discretion of the Director of Operations and the General Manager.

Job Types: Full-time, Part-time

Pay: From $17.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Bakery

Education:

• Associate (Preferred)

Experience:

• Professional Pastry Chef: 2 years (Required)

License/Certification:

• Fundamentals Pastry Cook and/or Working Pastry Chef (Preferred)

Shift availability:

• Day Shift (Required)

Ability to Relocate:

• Chattanooga, TN 37403: Relocate before starting work (Required)

Work Location: In person