Description:

The Prep Kitchen produces all bread and viennoiseries as well as the charcuterie program for Chef Daniel Boulud’s seven NYC properties. The Pastry Cook is responsible for the production of pastries at the commissary. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and professional knowledge of cooking ingredients and procedures. This position is hourly-based.

Requirements:

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 and standards established by the Pastry Chef Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure Produce all pastries for Epicerie Boulud

Additional Info:

Reports to: Pastry Chef Competencies & Qualifications: 1 year of experience in high- volume production or fine dining environment Full knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings 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 Strong communication skills and ability to work in a team environment