Description:

The Pastry Cook is responsible for the production and organization of the pastry station. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures. The Pastry Cook will be responsible for the full knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. This position is hourly-based.

Requirements:

• Must be able to communicate clearly with his/her managers and his/her teammates • Keep his/her work area production to the level required by the Executive Pastry Chef • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards. • Maintain the high level of food quality established by the Pastry Chef • Maintain the high standards established by the Pastry Chef • Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure • Ability to perform all essential duties during a lengthy, high-volume and high-pressure service. • Must be able to follow instructions during service from Executive Pastry Chef or Pastry Sous Chef throughout the service • Must be able to adapt and recognize changes as instructed by the Executive Pastry Chef or Pastry Sous Chef throughout the duration of a shift.

Additional Info:

Reports to: Pastry Chef Competencies & Qualifications: At least 1 year of experience in high volume or fine dining environment Accurate knife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Organizational skills Effective time management Ability to lift large items up to 50 pounds