Pastry / Kitchen Prep Cook - Per Diem

General Description:

Individuals will at times assist the Executive Pastry Chef with preparation of desserts/baked goods, as well as assist Kitchen Chefs with preparation in the main kitchen, as needed. Work schedule will vary according to business needs. IMMEDIATE START DATE!!

Primary Responsibilities:

1. Ability to work as scheduled and in designated uniform.

Varying schedule with mostly Monday-Friday, early mornings, with possible Nights and Weekends. (possess flexible availability)

2. Must be reliable and punctual for shifts

3. Be able to follow specific verbal, visual and written instructions

4. Be able to read and follow recipes and know how to use scales and other measuring devices.

5. Individuals must familiarize oneself with all pastry and kitchen areas

6. Individuals must familiarize oneself with all pastry and kitchen standard operating procedures

7. Responsible for cleanliness and sanitation of work areas and equipment, in addition to maintaining Monroe County Health standards.

8. All other duties as assigned by Executive Pastry Chef/Kitchen Chefs.

**This job description in no way states or implies that these are the only duties and responsibilities to be performed by individuals and will be required to follow any other instructions as designated by supervisors.

Qualifications:

1. Minimum of High School diploma or GED.

2. Professional kitchen/bakery experience preferred, but not required

3. Familiar with knives and general kitchen equipment

4. Ability to work varying hours (days, nights and weekends), be prompt and reliable

5. Excellent verbal and written communication skills, as well as reading and basic math comprehension 

6. Ability to follow and retain directions

7. Must be self-motivated and be able to work independently but also possess the ability to work as a team.

8. Position requires individual to have the ability to exert in excess of 100 pounds force, 20 pounds frequently, as well as push/pull equipment to designated location.