Pastry Cook 1

Overview:To ensure all prep items are prepared and stored to :Control quality and consistency of all food servedEnsure functions are completed 30 minutes prior to serviceUnderstand and maintain all standard recipesEnsure all food supplies necessary for service are in appropriate supply on a timely basisResponsible for production of sweet items pastries cakes fruit compotes breads chocolates etc. for all outlets as well as banquets and amenitiesKeep walk-in prep area and equipment up to Health Department standards at all timeAssists in producing and plating Banquet pastriesWork well under pressure of meeting production schedules and timelines for pastry needsPrioritize organize delegate work and follow throughProduce creative and artistic food workPerform job functions with minimal supervisionWork cohesively with entire culinary staff as part of a teamMaintain food preparation handling and correct storage standardsSupport procedures for food & beverage portion and waste controlsFollows proper handling and right temperature of all food productsPerforms other duties as assigned to meet business needsMaintain cleanliness of work area at all timesMaintain a professional business appearance attitude and performanceQualifications:To be a clear thinker remain calm and resolve problems using good judgmentBaking and Pastry Program GraduatePrevious experience in a supervisory roleBasic math skills needed to understand and implement recipes and measurementsMust be able to work a variety of shifts including weekends and holidaysMove bend lift carry push pull and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.