Pastry Cook

Part-time position

About the role

With delegated authority, reporting to the General Manager, the Executive Chef, the Chef de Cuisine, and the Pastry Chef, the Pastry Cook is responsible for a variety of food preparation and kitchen maintenance tasks.

Responsibilities

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
• Understands and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations; assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Chef de Cuisine/Kitchen Manager.
• Informs Chef de Cuisine/Kitchen Manager immediately of product shortages.
• Uses Standard Recipe Card for preparing all products; does not rely on memory.
• Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
• Assumes 100% responsibility for quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Follows proper plate presentation and garnish set-up for all dishes.
• Handles, stores, and rotates all products properly.
• Submits proposed recipes to Pastry Chef for approval.

Requirements

• Minimum of 1-3 years of experience in kitchen preparation and cooking.
• Ability to read, speak, and interpret documents in clear English.
• Must be able to communicate clearly with managers and kitchen personnel.
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• Ability to work in a standing position for extended periods of time (up to 10 hours).
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Competencies

• Interpersonal Skills: Maintains confidentiality; listens without interrupting; keeps emotions under control; remains open to others' ideas and tries new things.
• Oral Communication: Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.
• Written Communication: Writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; presents numerical data effectively; able to read and interpret written information.
• Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; supports organization's goals and values; benefits organization through outside activities; supports affirmative action and respects diversity.
• Planning/Organizing: Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks; develops realistic action plans.
• Professionalism: Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of status or position; accepts responsibility for own actions; follows through on commitments.
• Dependability: Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.