PASTRY - COOK II

Job Duties And Responsibilities

• Arrive to work on time consistently.
• Arrive in proper uniform, crisp, clean, and in good repair.
• Hair must be clean and cut in a becoming style, management has final approval.
• Attend all required training and safety courses along with office and departmental meetings.
• Report any safety hazards, follow up that the hazard has been corrected, and assist with providing a safe work environment.
• Use proper portion control techniques, therefore assisting in food cost containment.
• Be proficient on all appropriate equipment and safety features.
• Keep work area clean and use set sanitation standards.
• Rotate breads and desserts, informing Chef or Executive Chef of any spoilage.
• Prepare breads and pastries for lunch and dinner meals.
• Store and label all products properly.
• Check out with Sous Chef or Executive Chef before leaving for the day.
• Perform other jobs that will assist in an efficient and top quality running kitchen as assigned by the Pastry Chef or Executive Chef.

Schedule

• Must be able to work a flexible schedule to include weekends, holidays, and split shifts.

Benefits

• Paid Vacation/Holiday Pay/Sick Pay
• Medical/Dental/Vision/Disability/Life Insurance
• 401K
• Employee Discounts & Privileges
• Employee Café