Pastry and Bakery Production Cook

Basics

• Prepare, bake, and decorate various food items in substantial volume
• Use scales, large mixers, and commercial ovens to make cakes, cookies, breads, etc.
• Able to bake goods according to finishing requirements
• Inspect the quality of the ingredients, measure, and scale them for specific recipes
• Organize incoming supplies in the appropriate places
• Store, organize, label, and rotate all products as necessary
• Clean equipment and utensils and maintain the kitchen in clean and good order

Qualifications

• 3-5 years experience in a working pastry department or bakery with knowledge of breads
• Comfortable working in a large and fast-paced kitchen
• Proven verbal, organizational and interpersonal communication skills
• Must be able to stand for long periods of time, work in a cooler and freezer, and regularly lift, push, or carry up to 50 pounds

Schedule

Food handling Certification or ability to test onsite with us to provide you with one.

Facility operates primarily from 7am to 4 pm based on scale and complexity of events.