PASTRY COOK

Pastry Cook

The Pastry Cook is responsible for preparing a variety of high-quality pastries, desserts, and baked goods to support GRC restaurants, banquet events, and other dining venues. This role involves following standardized recipes, creating visually appealing and flavorful items, and maintaining high standards of quality, presentation, and sanitation. The Pastry Cook collaborates with the culinary team to support daily operations, special events, and banquet functions, ensuring that all products meet GRC standards. Attention to detail, creativity, and a commitment to consistency are essential to delivering an exceptional guest experience.

Essential Functions:

• Perform responsibilities in accordance with all Company standards, policies, and procedures.
• Read, understand, and follow standardized recipes to prepare and cook high-quality dishes to presentation standards.
• Maintain consistency in taste, quality, and appearance across all menu items.
• Follow all food safety, sanitation, and kitchen procedures.
• Keep workstations clean, organized, and properly stocked during service.
• Communicate effectively to coordinate pick-ups with fellow culinary Team Members.
• Minimize waste through proper preparation, storage, and portion control.
• Exhibit knowledge, understanding, and application of all required baking techniques.
• Operate all required kitchen equipment, including but not limited to; slicer, steamer, deep fryer, ovens, stove, broiler, grill, mixer, kettle, and flat top.
• Maintain a high level of personal grooming and uniform standards.
• Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.

Required Qualifications:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Minimum of three (3) years of pastry experience required.
• Demonstrated proficiency with all required baking and pastry techniques via a test administered by a GRC Chef.
• Ability to identify standard kitchen equipment and ingredients.
• Working knowledge of weights, measures, and various cooking techniques.
• Ability to read, understand, follow, and execute standardized recipes.
• Ability to manage time effectively with minimal supervision.
• Must possess or obtain a California Food Handlers Certification.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

Physical Requirements:

• Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
• Standing: unassisted up to 7 hours/day for 88% of the shift
• Walking: up to 7 hours/day for 88% of the shift
• Bending: 2 hours/day for 25% of the shift
• Twisting: 2 hours/day for 25% of the shift
• Climbing: including ladders, less than 1 hour/day for 13% of the shift
• Kneeling: 1 hour/day for 13% of the shift
• Squatting: 1 hour/day for 13% of the shift
• Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
• Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
• Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift

Graton Resort & Casino