Pastry Cook

Responsibilities

• Performs all aspects of dessert preparation, cooking, and presentation.
• Prepares all dessert items as directed in a sanitary and timely manner.
• Keeps stations stocked, uses a batch cooking method for all food items with documented time/temperature logs.
• Follows recipes, portion controls and presentation specifications as set by the Executive Chef.
• Restocks all items as needed throughout the shift and completes an order sheet to maintain the appropriate level of supplies and inventory.
• Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills.
• Assists with washing pots and pans along with dishwasher on other projects.
• Assists with daily lineup meetings.
• Follows all local, state and government guidelines related to food safety, sanitation, and personal protection equipment (PPE) requirements.
• Ability to work calmly and effectively under pressure.
• Ability to work in a team environment and take direction.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Strong verbal and written communication skills, strong organizational skills with attention to detail.
• Self-motivated with a creative problem-solving aptitude.

Education/Experience

• Minimum of 1-year previous experience creating desserts and baked goods from scratch in large volumes.
• Basic understanding of professional cooking and knife skills.
• Servsafe Food Handlers Certification preferred.
• Servsafe Michigan Allergen Certification preferred.

Benefits

• Paid Time Off, Earned Sick Time, Medical, Dental, Vision, Life, 401(k), etc.