As a boutique full-service caterer, we produce one-of-a-kind experiences with food, beverage, design, and hospitality for corporate and social clients. Occasionsoperatesin the area's most celebrated venues, institutions, museums and properties and has been recognized as Washington's premier catering firm for over 30 years. Occasions has had the pleasure of representing clients such as the National Gallery of Art, the Washington National Opera, the Washington Ballet, the Smithsonian Institution, the United States Department of State, MSNBC, Google, The Washington Post, The White House Historical Association, Facebook, Exxon Mobil, The Trust for the National Mall, and more. Our work has been featured in The Washington Post, Martha Stewart Living, Martha Stewart Weddings, The Knot, In Style, Town and Country, Washingtonian, Art Culinaire, Food Arts, The Knot Forbes, and several other lifestyle and events publications. Summary Reporting to the culinary leadership team, the Pastry Assistant Chef is responsible for tasks that focus on the day to day activities with an emphasis on production, quality control, time management and kitchen sanitation. Assist pastry chef in all areas of the department while maintaining operating standards. Essential Functions Assist Pastry Chef in overseeing the production and presentation of all deserts for all client tastings and events, according to established recipes and procedures. Reviews production needs to determine variety and quantity of goods to order and maintain appropriate par stock. Prepare plated desserts, cakes, pies, tortes, custards, buttercreams, confections, chocolates, ice creams, sorbets, sauces, garnishes and a wide variety of items, including those with dietary restrictions. Ensures work areas are cleaned and maintained, including utensils and equipment. Detects and communicates with Kitchen Management regarding spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions. Completes production sheets and other records as required according to schedule. Supervisory Responsibility This position has supervisory responsibilities. Work Environment This job operates in a full scale kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type and Expected Hours of Work This is a full-time position. Days and hours of work vary, generally Monday through Friday, 6:00 am to 2:30 pm and including weekends and holidays as needed. Required Education and Experience Associate degree in Pastry Arts from a recognized institution preferred and or any equivalent combination of related education and experience. Two years (2) in baking or pastry role at a high level, high volume catering, food service or hospitality industry experience. Two (2) years in a pastry management role. Experience and knowledge with new and cutting edge presentation or plated desserts. EOE