Pastry Supervisor

Overview The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads, and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards, and goals established by the company. Responsibilities Follows recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests’ requests. Checks restaurant par list to ensure adequate prep for shift. Measure and mix ingredients to for dough or batter. Prepare and cook ingredients for pie fillings, puddings, custards and other desserts. Adjusts drafts or thermostatic controls to regulate oven temperatures. Mixes ingredients to make icings. Decorates cakes and pastries. Complete the equipment check list and walk through and notify if any problem with equipment. To rotate food in coolers and freezers to minimize waste and spoilage. To maintain internal cleanliness of all food prep areas. To communicate the need for goods to be ordered to kitchen leadership. To be able to read, understand and produce in a timely manner. To maintain a thorough knowledge of menu items. Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes. Maintain neat, clean and professional appearance according to standards. Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions. To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery. To attend all training and meetings as directed. To perform other tasks, including cross-training as directed. Greet and interact with internal and external guests in a genuine warm and friendly manner using professional and Company standard nomenclature. All other duties as assigned, planned or un-planned. Qualifications Culinary / Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - preferred 1 year of relevant work experience in similar scope and title – required Experience within luxury brand/markets – preferred Food Safety certification – preferred or attained within 30 days Understanding and knowledge of safety, sanitation and food handling procedures. Basic knowledge of production and operations in all relevant kitchen areas. Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery. Basic knowledge of baking & pastry production. Ability to effectively communicate and multi-task. Proficient in handling knives and culinary tools. Basic knowledge and experience working with Microsoft Word, Excel and Outlook as well as POS (point of sale) systems. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity. Must be able to work independently and also in a team environment. Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 40lbs on a daily basis. #J-18808-Ljbffr