Pastry Prep Cook

EMPLOYMENT CLASSIFICATION: Non-Exempt, Hourly
REPORTS TO: Executive Chef & Sous Chefs
SUPERVISES: This position has no direct reports.

OVERVIEW
We are opening a new casually elegant, Mediterranean-inspired restaurant in
Greenwich, Connecticut, founded and led by Joe Campanale, one of the most respected
restaurateurs in the United States.

ESSENTIAL JOB FUNCTIONS
The Pastry Prep Cook is responsible for the daily production of the pastry and bread
program, including desserts, components, doughs, and any bread or focaccia service
produced in house. The position works primarily during daytime production hours and is
held to a standard of precision that pastry work requires: accurate scaling, disciplined
timing, and consistent finished product from one day to the next.
Pastry production runs on a separate timeline from savory prep, and the position is
expected to manage that timeline independently so that all items are finished, set, and
correctly stored before service.
All duties are to be performed in accordance with federal, state, and local laws,
regulations, and ordinances, as well as department and Company policies, practices,
and procedures including health, sanitation, and safety policies.

KEY KNOWLEDGE SKILLS ABILITIES
The individual must possess the following knowledge, skills, and abilities and be able to
explain and demonstrate that they can perform the essential functions of the job with or
without reasonable accommodation:
• Accurate use of a digital scale and comfort working in metric weights and baker's
percentages.
• Ability to follow a written formula precisely and to scale a recipe up or down without
loss of quality.
• Command of fundamental pastry techniques such as custards, doughs, laminations,
meringues, ice creams and sorbets, and tempering.
• Understanding of how temperature, humidity, and fermentation time affect the
finished product, and the judgment to adjust for them.
• Consistency and neatness of hand in finishing and plating work.
• Working knowledge of food safety, allergen control, and sanitation standards.
• Ability to manage a production timeline independently and to work with limited direct
supervision.
• Attention to yield, portion accuracy, and waste reduction.
EDUCATION and/or EXPERIENCE
Required:
• 1+ years; professional pastry or bakery experience in a restaurant, bakery, or hotel
Preferred:
• Previous fine dining pastry experience, including plated dessert service.
• Previous experience with Italian pastry, gelato and sorbetto, or bread and focaccia
production.
• Formal pastry training or equivalent apprenticeship.
• Bilingual abilities.
KEY RESPONSIBILITIES
• Execute the daily pastry production list in full and within the time allotted,
sequencing the day so that items requiring rest, proof, freeze, or set time begin first.
• Produce all doughs, batters, creams, custards, frozen desserts, garnishes, and
components to the written formula and specification.
• Weigh and scale all ingredients accurately, and record any adjustment made to a
formula for the Sous Chef and Executive Chef review.
• Produce bread, focaccia, and any accompanying bread service items to
specification and on the service timeline.

• Portion, shape, and finish desserts to the established plating and presentation
standard.
• Set up the pastry station for service with all components correctly stored, labeled,
and in the required quantity.
• Maintain complete knowledge of all pastry menu items, specifications, and
allergens, with particular attention to gluten, dairy, egg, and nut allergen control and
cross-contact prevention.
• Follow proper cooling, freezing, and storage procedures and record temperatures as
directed.
• Label all products with the current date and contents to ensure proper sanitation and
traceability.
• Ensure all products are rotating on a first-in, first-out philosophy.
• Monitor and maintain cleanliness, sanitation, and organization of the pastry area
throughout the shift, keeping the area physically separated from savory production
where required.
• Communicate shortages, product quality issues, and equipment problems before
they affect service.
• Conduct counts of pastry dry goods, dairy, and chocolate, and assist with ordering
and inventory to ensure proper par levels.
• Minimize waste and use product in a manner consistent with the kitchen cost
targets.
• Identify and safely use all pastry equipment, including mixers, sheeters, ice cream
machines, and ovens. Maintain complete knowledge of correct maintenance and
use of equipment.
• Maintain proper storage procedures as specified by Health Department
requirements.
• Utilize proper food handling techniques following health and safety standards.
• Hold a Connecticut food handler certification or equivalent, which may be completed
after hire.
• Break down, clean, and restock the pastry area at the close of the shift and leave an
accurate account of what was produced and what remains.
• Other job-related duties as requested.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to
perform supportive functions as determined by management based upon the particular
requirements of the business.
• Plate desserts during service as the volume and staffing of the shift require.

• Support production for private events, special events, and off-site functions,
including large-format and passed desserts.
• Participate in recipe testing and provide feedback on yields, formulas, and
production methods.
• Support savory prep production when the pastry list is complete and the kitchen
requires assistance.
• Support front-of-house staff with detailed knowledge of dessert items and their
allergens.
• Additional duties as necessary and assigned.
PHYSICAL DEMANDS
While performing these job duties, the employee is regularly required to see, talk, hear,
and reach. The employee is regularly required to sit, walk, and stand for long periods of
time. The employee is required to use dominant hand coordination for simple grasping,
pushing/pulling, and fine manipulation. The employee is also required to lift and carry up
to 50 pounds, bend, squat, kneel, and reach above shoulder level. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
WORK SCHEDULE/HOURS
Due to the nature of the hospitality industry, employees may be required to work varying
schedules to reflect business needs, which may include overtime, weekends, and
holidays. The employee will carry out other duties within the scope and purpose of the
job as requested by management. This document does not create an employment
contract other than an at-will employment relationship.
This job description in no way states or implies that these are the only duties to be
performed. Employees will be required to perform any other job-related duties assigned
by their supervisor. This job description may be revised from time to time with or without
notice.