Pastry Cook 3

• Prepares, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
• Assists, in the absence of the Pastry Chef / Assistant Pastry Chef, in checking for quality and consistency.
• Trains new team members in station assignment and re-trains as needed. 
• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
• Ensures that all culinary work stations are clean and sanitized.
• Properly rotates wraps and labels food products.
• Follows all recipes, specs, and control procedures.
• Suggests changes or corrections in recipes and procedures to Pastry Chef / Assistant Pastry Chef
• Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
• Breaks down, cleans and assembles various types of food service machinery associated with food production.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Assists guests with special requests.
• Can work one or more culinary work station at a time as required.
• Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
• Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
• Administers production schedules and determines the work flow for all pastry shop production team members.
• Experience on cake decorating skills including rolled fondant, butter cream, different icings and special designs 
• Experience with pastry shop equipment including rotating oven, dough sheeter and large mixers 
• Coordinates and assists in the preparation, portioning and garnishment of all baked goods, desserts, and confections.
• Ensures smooth and efficient operations on a continual basis.
• Assists in providing all pastry shop team members with proper training and coaching as needed in accordance with policy and procedures.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
• High school diploma or GED preferred. 
• Culinary degree or formal apprenticeship preferred.
• Two years of baking experience in high volume progressive style bakery or pastry shop. 
• Appropriate licenses, as required and ServSafe® certification, or ability to become certified, required. 
• Knowledge of HACCP standards required.

• Must be at least 18 years of age.