Reports to: Pastry Chef, Pastry Chef de Cuisine |
Nonexempt |
Job Summary: Responsible for creating/preparing/producing and baking breads, rolls, pastries and desserts according to standard recipes, in order to contribute the overall guest satisfaction. Responsible for maintaining and setting up pastry production and quality control of all items prepared |
Essential Duties and Responsibilities: - Prepares all food items according to standard recipes to ensure consistency of product to the guest.
- Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
- Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
- Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
- Lines up baked products in mobile carts according to the needs of the particular outlet/function.
- Set daily pars on all products to ensure freshness.
- Follows recipes to the exact mathematical measurements
- Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
- Trains newly hired prep cooks to meet standards laid out in job description.
- Coordinates end of shift breakdown and cleaning.
- Maintains area in a clean condition at all times.
- Travel, as necessary, to different properties/venues
- Assist coworkers with completion of assignments when needed
- Perform all assigned side work
- Perform any general cleaning tasks
- Keep work area clean and well organized
- Attend and participate in all scheduled meetings and training sessions.
- Perform all reasonable requests by the management team.
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Required Qualifications, Skills and Abilities - Any combination of education, training or experience that provides the required knowledge, skills and abilities.
- High school diploma required.
- Advance degree or specialized training highly desirable.
- Bakery certificate or apprenticeship helpful.
- Three to five years pastry and bakery experience required.
- Skilled in preparing/producing and decorating pastries and cakes. Requires knowledge of principles and practices within the baking profession.
- Good working knowledge of accepted standards of sanitation.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Knowledge of operating and usage of slicers, mixers, grinders, food processors, etc.
- Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
- Ability to obtain any government required licenses or certificates.
- Ability to read and write the English language in order to read recipes and communicate with other team members.
- Ability to work independently or in a team setting
- Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
- Ability to obtain Food Service Sanitation certificates.
- Able to work flexible schedule in order to accommodate business levels.
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Physical Requirements: - Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
- Ability to maintain regular, punctual attendance
- Ability to perform duties in confined spaces.
- Ability to perform duties within extreme temperature ranges.
- Ability to lift, carry, load, unload, push and pull up to 50lbs with or without reasonable accommodation.
- Ability to wheel, load, unload push and pull items on a hand truck, dolly, or rack weighing up to 300lbs
- Must be able to talk, listen and speak clearly
- Ability to stand, bend, stoop on a consistent basis
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
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Other Responsibilities: - Maintain professional appearance and behavior when in contact with guests and team members.
- Arrive to work in a perfect uniform and excellent hygiene
- Know and follow all Pier Sixty emergency, safety and health procedures.
- Follow Policies and Procedures in training manuals and Team Member handbook,
- Follow proper time keeping policies and procedures
- Follow the sign in and out procedure for keys as necessary
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