Part-time Pastry Assistant

Duties

and Responsibilities:

Production

• Assists in all phases of bakery preparation including production for Pavilion Dining room, Campus Restaurants, special functions and catering.
• Assists in the quality and quantity preparation of all bakery production.
• Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Checks production sheet against inventory to assure necessary items are on hand; informs supervisor of shortages
• Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Prepares products to specification and reviews recipes with supervisor for variances in finished product, including yield, appearance, taste, texture; notifies supervisor of any discrepancies.
• Follows sequential production time frames as established by supervisor for maximum quality control.
• Assists in proper storage, dating, rotation of product and utilization of leftovers.
• Responsible for cleaning equipment and work area at end of production.
• Attends weekly production meetings.

Personnel

• Sets leadership example by willingness to work all job tasks.
• Able to operate kitchen equipment and train others on its proper use.
• Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
• Responsible for assisting the work direction of part-time bakery staff.
• Provides consistent feedback to employees regarding performance.

Customer Satisfaction

• Maintains good customer relations through attitude, appearance and attention to detail in daily work.
• Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
• Assures that all foods are attractively garnished and appropriately displayed.
• Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
• Reports feedback from customer to supervisor and/or area manager.
• Provides input on menu and special meals in weekly production meetings

Safety and Sanitation

• Implements and maintains proper safety and sanitation standards in the workplace.
• Utilizes proper food handling methods and techniques.
• Assists in shutdown/cleanup operations.
• Operates equipment in an energy efficient manner, using efficient startup/shutdown schedule for equipment.
• Maintains excellent personal hygiene, including care of uniforms, shoes and head covering.
• Maintains bakery cleanliness/sanitation during operation.
• Does not participate in unsafe acts and sets a good example for other workers.
• Reports all accidents and/or injuries to supervisor immediately.
• Reports all equipment maintenance problems to supervisor.

Miscellaneous

• Knows and follows all University and Dining Services policies and procedures.

Special Conditions of Employment:

Effective June 1, 2023, based on CDC guidance, the University strongly encourages all campus members to stay up to date with Influenza and COVID-19 vaccination recommendations. For more regarding information USD's COVID-19 protocols, please visit sandiego.edu/onward.

• Must be able to work a varied hourly work schedule including evenings, weekends and holidays.

• Must have excellent personal hygiene because of contact with food and food products.

• Must complete a 3-hour sanitation class as required by the San Diego Health Department
• Must complete the University's Hazmat Communication Program

Background check: Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Job Requirements:

Minimum Qualifications:

• Graduation from high school or GED equivalent
• A minimum of 2 years of related experience

Preferred Qualifications:

• Culinary school experience in baking a plus

Performance Expectations - Knowledge, Skills and Abilities:

• Ability to work with minimal supervision.
• Knowledge of proper cooking/baking times, temperatures and food preparation procedures and techniques.
• Understanding of basic sanitation and safety requirements.
• Strong communication skills and problem solving abilities.
• Ability to organize personnel, work and materials for maximum productivity.
• Excellent skills in the use of specific equipment and tools as identified below.