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About the Role

The Pastry Cook is responsible for the preparation of desserts and the baking of breads in the kitchen. This role offers the opportunity to learn a wide variety of skills and implement them in actual tasks throughout the kitchen.

Responsibilities

• Perform basic food preparation and organization tasks in the kitchen.
• Communicate effectively with other kitchen staff.
• Receive constructive criticism and carry out orders.
• Remain calm while multi-tasking.
• Report to duty punctually and wear the correct uniform.
• Run the line during service, ensuring high standards and efficient communication.
• Produce menu items, coordinating with other departments and adhering to specifications for quality, appearance, and portion size.
• Monitor the quality and presentation of dishes to meet high standards.
• Maintain a high standard of hygiene and cleanliness through routines and diligence.
• Observe the company's fire plan and health safety policy.

Requirements

• Must be at least 18 years of age.
• Possess a valid food handler's card.
• Must have the physical, visual, and auditory ability to perform essential job functions.
• Must be able to tolerate varying noise levels, temperatures, illumination, and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense of smell, taste, touch, and sound.
• Must be able to respond to visual or aural cues.
• Ability to continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
• Ability to lift up to 50 pounds.
• Ability to work in a stressful environment and stressful situations.
• Ability to work in an environment where climate constantly changes.
• Ability to maneuver freely through all areas of the property.

Skills

• Commitment to Task
• Communication
• Conflict Management
• Coping Mechanism
• Energize Others
• Flexible
• Initiative
• Honesty
• Leadership
• Planning & Prioritizing
• Quality
• Respect
• Team Focused
• Good communication skills
• Sufficient math skills to work with recipes, ingredients, and figuring portion size.

Location

• Onsite

Work Type

• Hourly
• Non-Exempt

Experience Level

• Three or more years of experience in a kitchen or related atmosphere preferred.

Education Level

• Degree from a culinary school or equal years in hands on experience.