Pastry Line Cook 3 (Temporary)

Job Summary

• Set-up, clean and break down work station, wash and disinfect kitchen area including tables, tools, knives, and equipment.
• Prepare ingredients for cooking, including portioning, chopping, and storing, wash and peel fresh fruits and vegetables.
• Monitor the quantity of food that is prepared and the portions that are served.
• Ensure proper portion, arrangement, and food garnish to be served.
• Prepare and cook food, leave the prep set up as expectations to standards for next day of service specially when leaving for days off.
• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet event orders and all other duties as assigned.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels too protect against waste and spoilage.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the ARY RANGE : $25.00 - $27.30 PER HOUR Requirement .
• Must be able to stand / walk for the entire duration of an 8 hour shift.
• Must be able to lift a minimum of 80 pounds.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold.
• Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for guests orders.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to produce created and artistic items.
• Ability to perform job functions with minimal supervision.
• Prior Line or cook experience of 1 year preferred.
• CPR Certification and / or First Aid Training preferred.
• Food Handler’s Certificate required.