Pastry Cook (Fine Dining)

Responsibilities

• Checks with supervisor on duty for that shift’s prep schedule.
• Always uses a recipe book for batch, process, and portion prep.
• Reads recipe before starting.
• Weigh and measure all ingredients.
• Ice bath hot recipes before storing and store in walk-in with lid cracked.
• Immediately refrigerate all items prepared.
• Always clean as you go.
• Always use clean food storage containers.
• Always dates label and rotates product.
• Assumes responsibility for freshness and quality of items prepared.
• Follows sanitation and safety procedures.
• Checks with the Leader on Duty regarding condition of prep done storage of items and cleanliness of prep area.
• Passes all general and departmental tests with 90% grade or greater.
• Performs other related duties as assigned by Chef/Sous Chef.
• Keeps clean and professional appearance.
• Works with “teamwork” always in mind.
• Performs other related duties as assigned by the Leadership Team.

Qualifications

• Minimum two years’ experience in a similar capacity.
• Must be able to stand for 9 hours.
• Must be able to lift at least 40 pounds.
• Ability to perform all job functions while wearing the specified uniform, including proper footwear.
• Professional and accurate communication skills.
• Detailed and accurate attention to detail.