Pastry Cook IV (Full Time)

Band 1U CU Pastry MK Cook IV JOB OVERVIEW: Assume complete responsibility of preparation and execution of designated stations.  Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menu and products in designated areas.   ESSENTIAL JOB FUNCTIONS: 1. Prepare designated restaurant, cafeteria and banquet hot/cold items including, but not limited to:  banquet action stations (tempura, omelet, meat carving, grill, poke, etc.); basic preparation of meats, basic sushi rolls, vegetables and starches using various cooking methods; cutting and cleaning fruits; salads 2. Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications. 3. Check produce, meats, seafood etc. daily for freshness and ensure proper storage and rotation of all food products. 4. Setup, prepare and breakdown station for restaurants and banquets. 5. Assist senior cooks prepare and submit requisition; receive food items daily. 6. Complete all assignments in a timely fashion. 7. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. 8. Assist with line and cooler checks for expired dates, labelling and proper storage of food items in designated kitchens. 9. Read order tickets and BEO to prepare hot/cold food in a timely fashion as specified and according to standard. 10. Complete opening duties:   Set up work station with required mise en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies.   Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas 11. Operate kitchen equipment and perform duties following safety procedures and standards.   12. Minimize waste and maintain controls to attain forecasted food cost. 13. Follow standards for proper handling of all food products. 14. Maintain clean, orderly, safe and sanitary work area.          15. Taste and inspect all sauces, dressings and other mise in assigned station daily for quality and freshness; adjust and correct when necessary.          16. Breakdown work station and complete closing duties:   Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift.   17. Carry out any other duties as required by management. 18. Communicate guest requests to chef or lead cook.   SECONDARY JOB FUNCTIONS: 1. Assist with inventories as scheduled. 2. Assist in plating up Banquet hot meals as assigned. 3. Follow maintenance program and cleaning schedule. 4. Perform duties in other areas of Kitchen as assigned. 5. Work at off-premise functions. 6. Attend designated meetings. 7. Engage in guest interaction during banquet events. 8. When working bakeshop:   Production of cookies, brownies, bars, assist in lavosh production Production and plating of Manta Line desserts, Plating and traying-up of banquet and outdoor event pastries Assist higher rated cooks   Working Conditions: Majority of the shift is spent inthe restaurant kitchen Mustbeabletogoinandoutofrefrigerators orfreezers. Mustbeabletoworkat ahotstove,grill,steamer,oven,etc. Mustbeabletocopewiththenoiseinthekitchen;loudvoices,pots/pansanddishes,machines operating.   Work Hours: .Mustbeableto worktheshiftanddaysdeterminedbytheChef. Mustbeabletowork morethan 40hoursperweek,whenneeded.   Equipment Use: Abilitytousekitchen toolsefficientlyandsafely;knife,peeler,canopeners,etc. Abilitytooperatekitchenequipmentefficientlyandsafely;grills,stoves,ovens,steamers,meat slicers or grinder, mixers, warmers,etc. Ability to use thetelephone. Carts, food warmers,wagons   Mental and Physical Demands: Abilitytoprioritizeand organizeworkloadtoensuredeadlinesaremet. Abilitytomanagestressful andchallengingsituationsduring peakservicetime. Abletolift/carryand push/pulluptoandover50lbs. Bend,reach,stooptopreparefoodandset-upbuffets.     Communication Demands: Mustbeabletoverballycommunicatetorestaurantstafftoclarifyandexpediteorders. Mustbeabletoverbally communicatetoculinarystaff underhis/herdirection. Ability to write recipes andrequisitions. Ability to communicate over thephone.       Minimum Qualification Requirements:  Previous culinary experience preferred. Must be able tomulti-task Dept. of Health TBClearance. Food Safety Certificate,preferred.

Salary : $29