Pastry Cook

About the role

The Pastry Cook works with the culinary team to prepare and produce food for various food outlets, including Blend Cafe + Bakery, caterings, and Mitchell Hall events. The Pastry Cook will prepare food using proper techniques and methods, provide quality and consistency by following standardized formulas and recipes, and work with the culinary team to create a great dining experience for our guests.

Responsibilities

• Food Handling: Prepares food using proper techniques in accordance with menu specifications. Prepares and produces all food including, but not limited to, baked goods, sauces, soups, sandwiches and salads in accordance with menu specification. Produces high quality items that follow the established menus and ServSafe sanitation standards.
• Building Partnerships: Works with the culinary team to create a positive dining experience for cafe and catering guests. Collaborates with Chefs, Culinary Coordinators, Bakers, Faculty, and other staff. Works with and supports student interns and student employees.
• Facilities Management & Inventory: Maintains cleanliness of stations, coolers, freezers and storage areas. Keeps equipment and work area clean and in proper operating condition. Communicates food requisition needs to maintain inventory levels.
• Culture of Respect: Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

Requirements

One (1) year of baking and pastry experience and/or successful completion of the CSCC Capstone Program. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Pay

Compensation Type: Hourly; Compensation: $18.00 per hour.

Schedule

Part time; Scheduled Hours: 20 hours per week.