BAKER/PASTRY COOK 1 or 2 Seasonal

About the role

The Baker/Pastry Cook I or 2 is a member of the kitchen team who works closely with all other positions in the Back of the House operations to prep, bake, and expedite food to guests ordering onsite, delivery, and to-go. The role follows recipes, plating guides, and standard operating procedures (SOPs) while ensuring food meets quality and health and safety standards.

Responsibilities

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by a Supervisor, Pastry Chef, Executive Chef, or General Manager
• Follows opening and closing SOPs associated with daily area of operation
• Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
• Ensures all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition
• Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness according to FIFO and health and food safety standards
• Participates in daily, weekly, monthly trainings and operational updates to ensure up to date knowledge
• May be assigned additional work within the restaurant operation as needed
• Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines

Qualifications

• Associate's Degree in Baking & Pastry Arts preferred
• 6 months Direct experience in a commercial kitchen required or any combination of education and/or experience from which comparable knowledge, skill, and abilities have been achieved
• A pattern of regular, prompt, dependable attendance required
• Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
• Exceptional communication and the ability to work effectively as part of a team
• Basic knowledge of bread baking and/or pastry techniques
• Ability to complete daily production and communicate adjustments in a timely manner
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read and follow recipes to achieve quality and consistent yields
• Begineer knife skills with a good understanding of knife safety preferred
• Strong work ethic with strong attention to detail
• Basic computer literacy skills
• A pattern of regular, prompt completion of company assigned trainings
• Intermediate knowledge of sanitation and personal hygiene practices required

Benefits

• 10% company match on 401(k) contributions
• Learning and development opportunities
• Fostered safety at work with ongoing trainings, state-of-the-art equipment, and preventative care
• Medical, dental, and vision insurance
• An onsite medical clinic
• Mental health and well-being benefits including paid sick leave
• Work-life balance with generous paid time off