Pastry Cook

1 year

For almost 30 years, One Off Hospitality has developed and operated some of Chicagos most beloved places to eat and drink. More importantly, were a group of people chefs, hospitality veterans, managers and creators who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: HEAD BAKER
FLSA: NON-EXEMPT
POSITION SUMMARY: The production pastry cook is responsible for production and/or plating of all elements of the dessert menu offerings under guidance and standards of the Head Baker.

Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Assists head baker in upholding standards and cleaning responsibilities
• Executes the recipes and portion specifications in accordance with the standards of the locations leadership team
• Assists in maintaining appropriate pars for all pastry items on the menu daily
• Exhibits cooperative effort, team spirit and good morale among employees
• Maintains high safety and sanitation standards in the pastry kitchen and on the line
• Has strong ability to communicate any issues, concerns or ideas
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• Able to work a flexible schedule as business dictates
• Performs shift change and/or opening or closing duties
• Adheres to all company safety and sanitation policies and procedures
• Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Compensation: Hourly ($17.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Maintains a Cheerful, Courteous Disposition

Teamwork

High Level of Cleanliness and Professionalism

Communication

Assists in Upholding Standards and Cleaning Responsibilities

Problem Solving

Knowledge of Pastry Production and Plating Techniques

Attention to Detail

Prepares Mise en Place in a Timely Fashion

Adaptability

Ability to Uphold Standards and Follow Recipes Accurately

Time Management

Executes Recipes and Portion Specifications

Customer Service Orientation

Strong Communication Skills

Safety Awareness

Maintains Appropriate PARs for Pastry Items

Professionalism

Ability to Work Under Pressure

Creativity in Food Preparation

Exhibits Cooperative Effort and Team Spirit

Ability to follow instructions

Attention to Detail and Ability to Coordinate Multiple Activities

Collaboration

Maintains High Safety and Sanitation Standards

Positive Attitude

Physical Capability to Handle Equipment and Move Throughout the Restaurant

Work Ethic

Strong Ability to Communicate Issues, Concerns, or Ideas

Stress Management

Willingness to Work Flexible Hours/Days as Needed

Performs Shift Change and Opening/Closing Duties

Adheres to Safety and Sanitation Policies

Ability to Maintain a Clean and Safe Working Environment

Assists Team Members as Needed

Ability to Handle Stress Under Pressure

Ability to Coordinate Multiple Activities With Attention to Detail

Ability to Work Independently With Minimal Supervision

Ability to Operate All Necessary Equipment in the Restaurant

Ability to Move or Handle Equipment Weighing Up to 50 Pounds

Ability to Stand for Up to 8 10 Hours a Day

Ability to Tolerate Potential Allergens

Food Handler Certification

Equal Employment Opportunity Awareness

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