Posted Date 4 months ago(11/1/2017 11:10 AM)
Job ID
# Positions


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.


  1. Reports to work on time and in proper uniform. 
  2. In absence of Pastry Chef oversees Baking & Pastry operations.
  3. 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.
  4. Produces a quality product in a timely fashion for guests and staff. 
  5. Prepares baked products and desserts for menu as ordered by dining staff for guests and for Employee cafeteria.
  6. Takes initiative to create daily specials within cost guidelines.
  7. May periodically train baking & pastry interns and employees with lesser abilities, ie: new hires or staff from other departments.
  8. Assists in the Pantry and various kitchen stations as necessary.
  9. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  10. Inventories supplies and places order with the Storeroom using appropriate procedures and documentation.
  11. Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment.
  12. Adheres to all Company policies and regulations.
  13. Works directly with the Chef and Storeroom Clerk to ensure all products are ordered in a timely fashion.
  14. Must assist in other departments or with other job duties as requested or necessary.


  • Patisserie/Culinary degree or training preferred.
  • Previous baking and pastry production experience required.
  • Knowledgeable of bake shop & food cost controls required.
  • Sanitation certification preferred.
  • Ability to multi-task and accomplish tasks as directed by Pastry Chef.
  • Must be knowledgeable in plate presentation.
  • Must be familiar with the operation of kitchen equipment.
  • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
  • Good organization and communication skills required.
  • Must have ability to speak, read and write clearly and respectfully.
  • 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.
  • Ability to “create” new and exciting items for specials and EDR.

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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