Pastry Cook

Statement of Purpose:

The Pastry Cooks are responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications. The Pastry cooks must also maintain the organization, cleanliness, and sanitation of work areas and equipment. The Pastry Cooks must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

Primary Duties:

• Prepare sauces, batters, dough, tuile work, and garnishes.
• Scale recipes accurately.
• Effectively use a rolling pin, a piping bag, and pallet knife.
• Comply with all health department regulations.
• Able to operate, maintain, and clean equipment.
• Keep station clean and organized during preparation and service.
• Follow health department rules and regulations.
• Perform opening and closing duties.
• Read recipes and follow instructions.
• Prepare and produce designated items following recipes and yield guides, according to standards.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Review status of work and follow-up actions required with the pastry chef before leaving.
• Perform other duties as assigned.

Position Characteristics:

Displays a pleasant and cheerful disposition. Must maintain a high level of integrity. Is able to adapt to difficult situations. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must have the ability to perform this job successfully, including each essential duty. Must understand the operation of all related equipment. Must possess the ability to communicate via written and/or oral communication with the Kitchen Management.

Education and Experience:

Culinary degree preferred, with 1 year of related work experience or an equivalent combination of education and experience.