Pastry - Cook 1

Overview:
To ensure all prep items are prepared and stored to specifications.
Responsibilities:

Control quality and consistency of all food served
Ensure functions are completed 30 minutes prior to service
Understand and maintain all standard recipes
Ensure all food supplies necessary for service are in appropriate supply on a timely basis
Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities
Keep walk-in, prep area and equipment up to Health Department standards at all time
Assists in producing and plating Banquet pastries
Work well under pressure of meeting production schedules and timelines for pastry needs
Prioritize, organize, delegate work and follow through
Produce creative and artistic food work
Perform job functions with minimal supervision
Work cohesively with entire culinary staff as part of a team
Maintain food preparation handling and correct storage standards
Support procedures for food & beverage portion and waste controls
Follows proper handling and right temperature of all food products
Performs other duties as assigned to meet business needs
Maintain cleanliness of work area at all times
Maintain a professional business appearance, attitude, and performance

Qualifications:

To be a clear thinker, remain calm and resolve problems using good judgment
Baking and Pastry Program Graduate
Previous experience in a supervisory role
Basic math skills needed to understand and implement recipes and measurements
Must be able to work a variety of shifts, including weekends and holidays
Move, 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.