Pastry- Prep Cook

Prep Cook

Reports to: Pastry Chef, Pastry Chef de Cuisine

Exempt/Nonexempt

Job Summary: Creates/prepares/produces/bakes breads, rolls, pastries and desserts according to standard recipes, in order to contribute to overall guest satisfaction. Responsible for maintaining and setting up pastry production and quality control of all items prepared.

Essential Duties and Responsibilities:

• Prepares/produces/bakes all pastries, breads, rolls and desserts for all venues.
• Decorates pastries/cakes with creativity and skill as specified to ensure consistency of product to the guest.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
• Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Lines up baked products in mobile carts according to the needs of the particular outlet/function.
• Sets daily pars on all products to ensure freshness.
• Follows recipes to the exact mathematical measurements.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
• Maintains area in a clean condition at all times.
• Travels, as necessary, to different properties/venues.
• Assists coworkers with completion of assignments when needed.
• Performs all assigned side work.
• Performs any general cleaning tasks.
• Keeps work area clean and well organized.
• Attends and participates in all scheduled meetings and training sessions.
• Performs all reasonable requests by the management team.

Required Qualifications, Skills and Abilities:

• High School graduate or equivalent preferred.
• Advance degree or specialized training highly desirable.
• Bakery certificate or apprenticeship helpful.
• Skilled in preparing/producing and decorating pastries and cakes.
• Requires knowledge of principles and practices within the baking profession.
• Good working knowledge of accepted standards of sanitation.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Knowledge of operating and usage of slicers, mixers, grinders, food processors, etc.
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
• Ability to work independently or in a team setting.
• Ability to communicate effectively with team members, management, clients and vendors if necessary.
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicate with other team members.
• Ability to obtain Food Service Sanitation certificates.
• Able to work flexible schedule in order to accommodate business levels.

Physical Requirements:

• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• Ability to maintain regular, punctual attendance.
• Ability to lift, carry, load, unload, push and pull up to 50lbs with or without reasonable accommodation.
• Ability to wheel, load, unload push and pull items on a hand truck, dolly, or rack weighing up to 350lbs.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.

Other Responsibilities:

• Maintain professional appearance and behavior when in contact with guests and team members.
• Arrive to work in a perfect uniform and excellent hygiene.
• Know and follow all Pier Sixty emergency, safety and health procedures.
• Follow Policies and Procedures in training manuals and Team Member handbook.
• Follow proper time keeping policies and procedures.
• Follow the sign in and out procedure for keys as necessary.