I. POSITION: Pastry Cook
II. DEPARTMENT: Main Kitchen
III. JOB SUMMARY: The Pastry Cook should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for a la carte and banquet production.
IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
-
Assist with preparation of all desserts required for all restaurants, banquets, specialty orders and to-go orders.
-
Set up, maintain, and break down station according to restaurant guidelines
-
Taste all products produced to assess quality
-
Notifies Executive Pastry Chef and /or Executive Chef of all product shortages and equipment maintenance issues.
-
Prepares and serves items in accordance with established portion and presentation standards.
-
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
-
Use food preparation equipment according to manufacturer's instructions.
-
Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
-
Maintains a professional appearance at all times.
-
Report to work as scheduled, in uniform, and ready to be in position.
-
Maintain a professional relationship with all coworkers.
-
Ensure that guest have a positive and memorable experience.
V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:
-
Basic understanding of professional cooking.
-
Understanding and knowledge of safety, sanitation and food handling procedures.
-
Ability to take direction.
-
Ability to work in a team environment.
-
Ability to work calmly and effectively under pressure.
-
Must have problem solving abilities, be self-motivated and organized.
-
Commitment to quality service, and food and beverage knowledge.
-
Must be able to speak, read and understand basic cooking directions.
VI. MIINIMUM QUALIFICATIONS:
-
An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
-
Country Club and/or restaurant experience preferred.
-
Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
-
Be able to work in a standing position for long periods of time.
-
Ability to multi-task.
VII. REPORTS TO: Executive Pastry Chef
VI. SUPERVISES: N/A
