Pastry Cook

About the Role
An exciting opportunity has become available for a skilled and creative Pastry Cook to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience.

Position Overview
The Pastry Cook will be responsible to plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes, and plating guide specifications. They will maintain organization, cleanliness, and sanitation of work areas and equipment, in addition to preparing menu items at their assigned station, ensuring food quality that meets the high standards expected of the club. May be assigned to Restaurant kitchen (AM or PM).

Principal (Essential) Duties

1. Responsible for the preparation, cooking, and presentation of dishes from assigned station
2. Communicates frequently to the Executive Chef and Sous Chef as to orders and progress on orders.
3. Controls and properly stores incoming ingredients.
4. Ensures all dishes are properly prepared according to recipes, food temperature, sanitation, and presentation.
5. Enforces strict health and hygiene standards in assigned station and maintain/strictly abide by state sanitation/health regulations and club requirements.
6. Reports to work at the scheduled time, neatly groomed and in the correct uniform; Attends daily briefings, meetings and training as required.
7. Makes sure the kitchen is properly closed and complete the closing tasks, check out with Executive Chef and Sous Chef before leaving.
8. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
9. Maintain complete knowledge of and comply with all departmental/club policies and procedures.
10. Meet with Executive Chef or Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
11. Complete opening duties:
    • Turn on specified equipment and unlock secured areas; secure keys according to procedures.
    • Set up workstation with required mise en place, tools, equipment and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
12. Inform the Executive Chef/Sous Chef of any supplies that need to be requisitioned for the day's tasks.
13. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies and maintain throughout the shift.
14. Prepare, bake and finish breads, cookies and other specified baked goods in accordance with departmental quality standards and specifications. 
15. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
16. Minimize waste and maintain controls to attain forecasted food cost.

1. Certification of culinary training or apprenticeship or at least 2 years’ experience as a pastry cook in luxury establishment.
2. Proven pastry & bread experience, including experience in a similar position.
3. Ability to satisfactorily communicate in job-related English.
4. Ability to compute basic mathematical calculations.
5. Ability to provide legible communication.
6. Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment.