What are the responsibilities and job description for the Pastry Cook position at 50 Eggs?

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art.

REPORTS TO : Executive Chef

KEY RELATIONSHIPS : Kitchen Staff, Stewarding Staff, F&B Staff

Job Description

Plan, prep, set up and prepare quality products in all areas of the Pastry / Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to perform job functions with attention to detail, speed and accuracy
Ability to prioritize, organize and follow through
Ability to be a clear thinker, remain calm and resolve problems using good judgment
Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
Ability to maintain good coordination
Ability to work with all products and ingredients involved
Ability to use all senses to ensure quality standards are met
Ability to differentiate dates
Ability to operate, clean and maintain all equipment required in job functions
Ability to comprehend and follow recipes
Ability to perform job functions with minimal supervision
Ability to work cohesively with co-workers as part of a team
Must be able to maintain tact and be cool under pressure
Able to work flexible hours necessary including off hours, weekends and holidays
Able to effectively communicate in English, in both written and oral form

Responsibilities :

Maintain and strictly abide by state sanitation / health regulations (where applicable)

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly

and safely

Maintain complete knowledge of and comply with all departmental policies and procedures

Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance

Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift

Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service

Prepare all menu items following recipes and yield guides, according to department standards

Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s

Minimize waste and maintain controls to attain forecasted food cost

Transport empty, dirty pots and pans to the pot wash station

Work Environment

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners

The noise level in the work environment is usually loud

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

The employee frequently is required to walk

Preferred :

Minimum 2 years-experience in high volume or fine dining pastry kitchens.

Culinary degree from accredited school or university.

Excellent verbal and written communication skills.

Excellent critical thinking and decision-making skills

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

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