Pastry Cook

I. POSITION: Pastry Cook

II. DEPARTMENT: Main Kitchen

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III. JOB SUMMARY: The Pastry Cook should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for a la carte and banquet production.

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IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

• Assist with preparation of all desserts required for all restaurants, banquets, specialty orders and to-go orders.

• Set up, maintain, and break down station according to restaurant guidelines

• Taste all products produced to assess quality

• Notifies Executive Pastry Chef and /or Executive Chef of all product shortages and equipment maintenance issues.

• Prepares and serves items in accordance with established portion and presentation standards.

• Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.

• Use food preparation equipment according to manufacturer's instructions.

• Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.

• Maintains a professional appearance at all times.

• Report to work as scheduled, in uniform, and ready to be in position.

• Maintain a professional relationship with all coworkers.

• Ensure that guest have a positive and memorable experience.

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V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

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• Basic understanding of professional cooking.

• Understanding and knowledge of safety, sanitation and food handling procedures.

• Ability to take direction.

• Ability to work in a team environment.

• Ability to work calmly and effectively under pressure.

• Must have problem solving abilities, be self-motivated and organized.

• Commitment to quality service, and food and beverage knowledge.

• Must be able to speak, read and understand basic cooking directions.

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VI. MIINIMUM QUALIFICATIONS:

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• An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.

• Country Club and/or restaurant experience preferred.

• Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

• Be able to work in a standing position for long periods of time.

• Ability to multi-task.

VII. REPORTS TO**:** Executive Pastry Chef

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VI. SUPERVISES: N/A