Bakery Cook - Line I

Duties And Responsibilities

• Working knowledge of Club policies and guidelines as outlined in the Reynolds Lake Oconee Employee Handbook and Orientation Guide.
• Correct inventories and requisitions of all items and communicates with Pastry Chef and Kitchen Management on service needs.
• Prepares all dough and batters to proper doneness and flavors correctly.
• Understands and uses recipe cards and production sheets.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Exhibit’s ability to prioritize work and ensure immediate needs are met.
• Understands and shows commitment to teamwork, knowing when to request or offer help to or from colleagues.
• Understands and follows sanitation practices.
• Keeps bake shop and coolers clean and neat, and everything must be wrapped and dated during shift.
• Prepares all pastry items including but not limited to cakes, pies, mousses, fillings, and cookies as assigned by the pastry chef as needed.
• Prepares and serves items in accordance with portion and presentation standards.
• Notifies the Pastry Chef in advance of expected product shortages; as needed to prepare menu items and production needs.
• Maintain the highest sanitary condition.
• Aid Pastry Chef and other pastry cooks in the completion of other duties as assigned.
• Makes sure all items are wrapped, dated, labeled, and stored in a proper fashion.
• Maintains safety, sanitation and security in work station.

Additional Responsibilities

• Prepares all pastry items including but not limited to cakes, pies, mousses, fillings, and cookies as assigned by the pastry chef as needed.
• Produces ice cream, ganaches, icing, batters and confections, etc. to maintain an inventory of pastry at all times.
• Prepares and serves items in accordance with portion and presentation standards.
• Notifies the Pastry Chef in advance of expected product shortages; as needed to prepare menu items and production needs.
• Maintain the highest sanitary condition.
• Aid Pastry Chef and other pastry cooks in the completion of other duties as assigned.
• Makes sure all items are wrapped, dated, labeled, and stored in a proper fashion.
• Maintains safety, sanitation and security in work station.

Experience/Skills/Education/Experience

• Must be 18 years of age or older.
• Ability to read and write English.
• Must be able to work a flexible schedule and/or over time if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.
• Perform other duties as required.

Physical Requirements

• Occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl, and/or sit up to 10 hours per day.
• Use hands to finger, handle, or feel objects, tools, and/or controls.
• Reach with hands and arms.
• Use hearing and talking sufficient enough to communicate with members, guests, and co-workers.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to push, pull or lift up to 50lbs.
• Independent mobility throughout the Clubhouse.

Benefits

• Medical, dental, vision and life insurance.
• Paid time off: 1 week vacation after 6 months; sick, personal days, and 10 holidays after 90 days.
• 401(k) with company match.
• Flexible spending and health savings accounts.
• LTD and STDEmployee discounts: food, retail merchandise, boat rentals
• Golf privileges.

Pay

$16/hr + Depending on Experience.
Premium rate of $19+/hr for all hours worked after 5pm.

Schedule

Flexible schedule and/or over time if needed.