Pastry Cook 2

Pastry Cook 2

Assists in the preparation of desserts and end-of-meal treats for diners by executing in-house recipes to the letter, such as cakes, cookies, and pies, as well as portioning and plating of desserts.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Scales and measures and assists in the execution of all recipes to the letter for desserts, such as cakes, cookies, and pies.
2. Uses quality predetermined methods in a timely and consistent manner.
3. Assists in completion of production schedules to deliver high quality, variety and the accurate quantity of goods.
4. Assures that plating specifications and methods are followed to the letter.
5. Organizes the kitchen, gathers and stocks ingredients, and plans dessert plate ups with carts, polished plates, covers, equipment, and ingredients.
6. Assists in the maintenance of proper levels of necessary ingredients; restocks kitchen supplies and food items as needed for service efficiency.
7. Ensures all pastries are rotated on a first-in, first-out schedule.
8. Labels and dates all ingredients properly to ensure safekeeping and proper sanitation.
9. Identifies and safely uses all kitchen equipment.
10. Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
11. Assists in finishing, chilling, wrapping, labeling, and dating the produced items, such as pastry sauces, custards, and breads.
12. Serves as a production assistant performing tasks such as scooping cookie dough, rolling dough, and cleaning up as assigned by supervisors.
13. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Basic knowledge of all measuring devices, mixing strategies, and equipment associated with preparing pastry goods.
2. Basic knowledge of weights and measures.
3. Basic knowledge of applicable food and beverage related sanitation regulations as well as the Gaming Enterprise Division's internal controls, policies, and procedures.
4. Basic organizational, planning, and time management skills.
5. Good communication skills.
6. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
7. Ability to work in a fast paced and sometimes stressful environment.
8. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
9. Ability to follow recipes to the letter to ensure the consistency of all pastry goods that are prepared.
10. Ability to distinguish bakery foodstuffs and accessory ingredients contributing to the consistent production of various types of pastries.
11. Ability to read and process recipes in an efficient and timely fashion.
12. Ability to effectively multitask.
13. Ability to lift or move fifty (50) pounds, with or without a reasonable accommodation.
14. Ability to push, pull, bend, stoop, squat, kneel, climb, reach, twist and grip throughout the shift.
15. Ability to stand throughout a shift or for extended periods of time

Minimum Qualifications:

1. High school or General Equivalency Diploma AND six (6) months of job-related experience in a comparable environment.
2. Must either possess or obtain a valid Food Handler's card and be ServSafe certified within three (3) months of employment.
3. Demonstrated track record of reliability and responsiveness.
4. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
5. Must have employment eligibility in the U.S.
6. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Culinary degree with a baking and pastry emphasis.
2. One (1) year of pastry cook experience in a comparable hospitality environment.