Pastry Cook

Position: Pastry Cook

FLSA Classification: Hourly Employee, Non-Exempt

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, the Chef de Cuisine, and the Pastry Chef, the Pastry Cook is responsible for…

Essential Function:

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Chef de Cuisine/Kitchen Manager.
• Inform Chef de Cuisine/Kitchen Manager immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
• Assumes 100% responsibility for quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Submits for approval on all recipes proposed to Pastry Chef.