Pastry Cook

POSITION : PASTRY COOK

DEPARTMENT : CULINARY

REPORTS TO : PASTRY CHEF / BANQUET CHEF

REQUIREMENTS :

• Minimum of 2 years of experience as a cook in a high volume restaurant
• Able to speak and read English
• Able to work weekends and holidays
• Cake decorating experience

SUMMARY :

This position is responsible for assisting with the production in the pastry kitchen. The pastry cook produces dough and dough products ready for baking. This position is also responsible for maintaining a sanitary work area.

ESSENTIAL FUNCTIONS :

• Track attendance of FOH / BOH hourly staff.
• Keep BEO binder updated and send out weekly BEO run.
• Assist the Chef in the performance of administrative tasks
• Check staffing uniforms daily production sheets etc
• Access and use Food and Beverage computer programs Chef Tech
• Deliver training as Certified Trainer of Department
• Maintain proper maintenance of all walk-in coolers and storage areas
• Oversees the physical inventory process.
• Oversees scheduling and labor management practice.
• Responsible for full set up and preparation of pastry items for outlets.
• Assists Pastry Chef with organization and sanitation of main kitchen including walk-ins & freezers.
• Control quality and consistency of all food served.
• Insure that station or relevant prep list is set in a timely manner.
• Demonstrates knowledge of all pastry items produced by an assigned station.
• Handles and stores food properly and safely.
• Produce all orders consistently quickly an in accordance with established quality standards.
• Demonstrates safe and competent use of all tools : knives hand tools utensils and equipment to decorate slicers pans pots ovens grills fry steam etc.
• Demonstrates knowledge of all basic techniques : bake cook whip fold grate pipe coat or otherwise produce food in the pastry kitchen.
• Assists Restaurant Pastry Chef with delegation of work.
• Dress in the full appropriate uniform at all times.
• Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
• Demonstrate respect for fellow associates equipment and customers.
• Communicate with the supervisory after each daily shift on work tasks and their coordination.
• Organizing : Demonstrated skill in organization work setting priorities and planning ahead required.
• Perseverance : Demonstrated skill in working toward goals despite encountering obstacles.
• Drive for Results : Focus on and commitment to achieving outcomes required.
• Communicates needs for area to supervisor.
• Takes responsibility in absence of supervisor.
• Derives satisfaction from producing excellent pastry goods.
• Demonstrate ability to maintain the highest ethical standards in the work environment.
• Proven ability to work with a variety of people based not only on legally protected
• classifications but also differences in communication styles learning styles and other differences.
• Other duties as required.

EQUIPMENT USED :

• Mechanical mixers
• Slicers
• Blenders
• Ovens ranges
• Gas stoves
• Steamers
• Proof Box
• Rack washing machine

PHYSICAL REQUIREMENTS :

Position :

• Standing / walking
• Forward bend squat forward reach to retrieve items from cabinets
• Repetitive forward bend of head / neck
• Lifting through height of 6 to 5(squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes / bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stirring andchopping

Forces :

• boxes of celery potatoes carrots etc. : 50 lbs. ea.
• pots of food : 25-50 lbs.
• stirring food : 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad

Repetitions :

• Standing virtually all day (most standing is in one spot by stove)
• Walking : occasionally
• Lifting from dolly to refrigerator : 10-20 minutes 2 x day
• Forward flexion of head / neck : during all stirring and chopping Tasks
• Stirring chopping : repetitive and very frequent

Environment : Most of shift is spent standing in front of hot stoves or ovens

Sensory : High abilities with touch sight hearing smell and taste

EEO / M / F / V / D

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills

Employment Type : Full-Time

Experience : years

Vacancy : 1

Monthly Salary Salary : 10 - 20