Pastry Cook

Position Summary:

Prepares and bakes cakes, cookies, pies, puddings, or desserts in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment.

This position will gain experience by working with and around Chef Joseph Leonardi, CMC, AAC, who is 1 of 72 Certified Master Chefs in the Country.

Essential Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Produces quality pastry (baked and non-baked goods)
• Prepares non-baked goods and finish (filling, decorating, plating and cutting) baked goods as required to fulfill assigned work duties
• Follows standard recipes in cook books and function orders
• Reviews requests for banquets and restaurants by reading function sheets
• Creates special order pastries as requested by customers
• Maintains work area for cleanliness, safety and readiness for use
• Covers and labels food according to sanitation standards
• Stocks items for creating and decorating baked/non-baked products
• Ensure daily product freshness in the pastry station
• Complete daily job duties, responsible for opening and closing checklists and production of daily menu items
• Communicate to Lead Pastry Chef, Executive Chef, and Sous Chefs regarding needs and requirements
• Pulls supplies from storeroom to produce items
• Adhere to all Health and Safety procedures and regulations with minimal supervision/support