Pastry Cook

Description

The Pastry Cook will handle the daily operations of the pastry kitchen. The Pastry Cook is responsible for planning, setting up, and preparing high-quality products across all areas of the Pastry department. This includes, but is not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays or centerpieces, and special request items. All work must adhere to the departmental quality standards and specifications.

• Understand and maintain all standard pastry recipes.
• Responsible for producing sweet items, pastries, cakes, fruit compotes, breads, chocolates, and more for all outlets, as well as for banquets and amenities.
• Assist in the production and plating of pastries and desserts.
• Work efficiently under pressure to meet production schedules and timelines for pastry needs.
• Ensure that sanitation procedures and the organization of the work area comply with all health code regulations and standards.
• Maintain food and supply inventory levels, notifying management when restocking is required.
• Demonstrate advanced cooking techniques to create innovative pastry dishes (e.g., knife skills, carving skills, basic mother sauces, etc.).
• Follow approved methods of product preparation to ensure consistency and quality. 
• Provide recommendations for improving preparation methods and recipe development.
• Exhibit a thorough understanding of sanitation procedures and consistently apply them.
• Recognize the importance of proper food handling procedures and ensure compliance at all times.
• Demonstrate skill in using kitchen equipment while adhering to the highest safety standards.
• Correctly identify and store products specific to each outlet, actively participating in quality control of all food items.
• Produce food orders in a timely, neat, and organized manner according to guests' needs.
• Stay familiar with all products and inventory in freezers and coolers, assisting in proper rotation to maintain freshness.
• Exhibit an advanced understanding of managing product costs by minimizing product waste.
• Maintain an organized workstation while producing the required quantity of products according to station demands. Simultaneously, build a comprehensive knowledge base of specific culinary terms for the assigned outlet.
• Work independently and make informed decisions in the absence of a supervisor, promptly informing a supervisor of any foreseeable concerns or developments.
• Assisted with training new team members and demonstrated proper culinary techniques.

Requirements

• Two plus (2+) years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
• High School Diploma or GED. 
• Associate degree in a related field or culinary degree a plus
• Must possess reading ability regarding schedules, menus, policies, orders, etc.
• Ability to prepare and bake various pastries, rolls, and/or other baked goods.
• A flexible schedule is necessary, including, but not limited to, days, nights, weekends, and holidays.
• Ability to read, write & speak fluent English.
• Must possess mathematical ability.
• Good organizational and communication skills.
• Excellent customer service skills.
• Valid California Food Handlers Certificate required.
• Obtain and maintain position-specific licensing.
• Must be available on weekends and holidays.

ADDITIONAL REQUIREMENTS

1. Must be able to work standing and constant walking for the shift.

2. Periodical bending, kneeling, and stretching are required.

3. Pull, push, move, carry, and lift; at least 35 pounds of force is required.

4. Must be able to seize, grasp, turn, and hold objects with hands.

The position requires individuals to work holidays, weekends, and more than 8 hours in one workday.

Must have unrestricted ability to work in the United States

$20.00-26.00 USD Hourly, Full-Time, Medical, 401K, Meals, Employee Assistance Program