Pastry Cook

Responsibilities

• Assisting in Pastry Menu Execution
• Responsible for the appearance and taste of all pastry items to the restaurant’s standards.
• Organizing and executing daily prep duties.
• Communication with the head Chef and Sous Chef regarding prep and menu items.
• Organizing and executing daily prep duties.
• Ensuring organization, cleanliness, sanitation & maintenance of pastry equipment and area per regulations of the Health Department and the standards of cleanliness put forth by the restaurant.
• Communicating with the Chef and/or Manager on Duty about all pastry-related issues, menu changes, and/ or updates before, after, and during service.
• Receiving orders from purveyors and assuring their accuracy.
• Affirming quality and standards are always upheld through proper preparation of food and adherence to recipes.
• Assisting the team as needed.
• Performing related work as requested; modeling and promoting teamwork.

Qualifications

• Two years of experience preferred.
• Excellent understanding of various ingredients, equipment, and procedures.
• Passionate about quality local foods and the standards by which it is served.
• Superior temperament, adaptable nature, and good communication skills.
• Demonstrate integrity in all areas, both personal and professional.
• Must be able to operate effectively as part of a team and communicate clearly.
• The ability to work evenings, weekends, and holidays.
• Must be at least 18 years of age.

Working Conditions

• Ability to perform all functions at the restaurant level.
• Working with hot, cold, and potentially hazardous equipment as well as operating office equipment.
• While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
• The employee is frequently required to walk.
• May be required to work in very warm or cold conditions for an extended period of time.
• The employee is occasionally required to climb or balance and stoop, kneel, and crouch.
• The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds, and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Operation of any high-pressure steam boiler or high-temperature water boiler.