Pastry Cook

I. POSITION: Pastry Cook

II. DEPARTMENT: Main Kitchen

III. JOB SUMMARY: The Pastry Cook should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for a la carte and banquet production.

IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

• Assist with preparation of all desserts required for all restaurants, banquets, specialty orders and to-go orders.
• Set up, maintain, and break down station according to restaurant guidelines
• Taste all products produced to assess quality
• Notifies Executive Pastry Chef and /or Executive Chef of all product shortages and equipment maintenance issues.
• Prepares and serves items in accordance with established portion and presentation standards.
• Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
• Use food preparation equipment according to manufacturer's instructions.
• Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
• Maintains a professional appearance at all times.
• Report to work as scheduled, in uniform, and ready to be in position.
• Maintain a professional relationship with all coworkers.
• Ensure that guest have a positive and memorable experience.

V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

• Basic understanding of professional cooking.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to speak, read and understand basic cooking directions.

VI. MIINIMUM QUALIFICATIONS:

• An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
• Country Club and/or restaurant experience preferred.
• Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Be able to work in a standing position for long periods of time.
• Ability to multi-task.

VII. REPORTS TO : Executive Pastry Chef

VI. SUPERVISES : N/A