Pastry Cook

A Pastry Cook II supports the Culinary Production Teams’ efforts by lending support to Pastry and Savory production by gathering, assisting and preparing items utilizing fundamental mixing/baking/ forming skills.

Production

• Able to calculate and properly scale recipes.
• Must be able to execute fundamental techniques of baking/pastry work.
• Assembly and production of multiple ingredients or multiple step projects.
• Working on projects requiring stronger knife skills than a Pastry Cook I.
• Help with the preparation and set up of daily family meal.
• Labeling, dating and highlighting work as trained by table coordinator.
• Contributes to daily closing duties including but not limited to washing work surfaces, sweeping and mopping.

Safety and Sanitation

• Must have a valid food handlers’ card.
• Adhere to established safety, sanitation and accident prevention principles.
• Take extra care to prevent the use of contaminated products in any process of food preparation.