Pastry Cook 2

Job Duties

• Produce dessert and bakery products while following recipes and/or chef’s directions consistently and efficiently without supervision
• Maintain clean and sanitary work environment and station on a daily basis
• Maintain standards of good personal hygiene and proper uniform guidelines
• Project a positive, self-motivated & professional attitude at all times
• Prepare & maintain mise en place on station for the required number of covers
• Keeps busy, consistently looking to help others as time allows
• Work safely with and around equipment with moving parts, knives, hot surfaces & steam
• Consistently checks the quality of food items needed for daily mise en place, practicing proper rotation (FIFO) and prep levels
• Able to handle multiple large amounts of prep levels with consistency and without sacrificing food quality
• Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products
• Able to control prep inventories, outlet requisitions and par levels
• Demonstrate leadership skills within your work group or station partners
• Able to communicate effectively as a team player with supervisors, employees & customers
• Able to assist, train & direct Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole
• Write personal prep lists with regard to food & labor costs
• Able to manage the stations and the needs of the pastry shop in the absence of the Executive/Assistant Pastry Chef with a positive, supportive attitude

Qualifications

• Must be 18 years of age or older
• Minimum of 3 years high product scratch bakery experience in an upscale/casual restaurant environment
• Degree or Certificate in Baking and Pastry Arts; 2 years related work experience may be substituted for education
• Must obtain ServSafe certification

Knowledge, Skills, and Abilities

• Ability to receive, understand & carry out instructions
• Superior baking and pastry skills
• Proficient pastry skills including icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques
• Knowledge of bread structure, dough hydration and lamination process for bakery station
• Knowledge of European classic pastry styles and techniques
• Able to follow recipes or chef’s directions without supervision
• Demonstrate advanced ability in all food cookery techniques
• Demonstrate ability to lead, direct & train other employees and externs
• Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit
• Working knowledge of weights and measures, as well as basic math applications
• Professional appearance and demeanor
• Utilize interpersonal skills to deal effectively with all business contacts
• Able to work organized alone or within a team environment
• Able to speak, read, and write in English
• Able to handle a fast paced, at times, extremely stressful environment
• Capable of following directions from Chefs, Directors, and department leaders
• Pass a written culinary/pastry test covering modern, fundamentals, and classic baking and pastry techniques with a score of at least 75%
• Complete a baking and pastry practical exam to test actual abilities

Job Demands

• Reaching Forward - Constant (>67%)
• Lifting - Frequent (34-66%) (50lbs maximum weight)
• Reaching Overhead - Occasional (
• Finger Dexterity - Constant (>67%)
• Hand/Eye Coordination - Constant (>67%)
• Stooping - Occasional (
• Bending - Occasional (
• Standing - Constant (>67%)
• Walking - Frequent (34-66%)
• Pushing/Pulling - (