Pastry Cook

Summary Responsible for preparing pastry items and baked goods as directed by Pastry and/or Executive Chef. Decorating cakes and pastries. Organizing high volume pastry production procedures and meeting all deadlines. Also perform other duties in the areas of food and finalplate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Essential Job Functions Assume 100% responsibility for quality of products served. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean sanitary work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assist in food prep assignments during off-peak periods as needed. Understands food safety, and helps control bacteria growth by keeping away from the danger zone. Understands shelf life and thaw time of a product. Closes kitchen properly and follows the closing checklist for kitchen stations. (Assists others in closing the kitchen). Attends all schedule employee meetings and bring suggestions for improvement. Performs other related duties as assigned by the Pastry and/or Executive Chef. Specific Job Knowledge, Skill and Ability The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Good working knowledge of accepted standards of sanitation. Ability to read, write, speak and understand the English language in order to communicate with guests other team members. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 30 lbs. on continuous schedule. Ability to stand and to work continuously in confined spaces. Ability to perform duties within extreme temperature ranges. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form. The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.