Pastry Cook - High Steaks

ROLE EXPECTATIONS

Responsibilities include, but are not limited, to the following:

• Sets up work station according to kitchen guidelines.
• Prepares all food items as directed, in a sanitary and timely manner.
• Follows recipes, portion controls and presentation specifications as set by leadership.
• Restocks all items as needed throughout shift.
• Cleans and maintains work area, practice good safety, sanitation of all parts of the station, organizational skills.
• Has an understanding and knowledge to properly use and maintain all equipment in station as well as organization of these items.
• Assists with the cleaning, sanitation and organization of the kitchen, walk-in coolers and all storage areas.
• Cleans specialized pastry tools as needed. (to ensure they are well taken care of.)
• Performs daily quality checks of all products on station to ensure quality level. Brings any issues to the chef team for communication and clarification.
• Produce items for large scale parties, help execute large parties as needed.
• Performs additional responsibilities, as requested by the Sous Chef, Executive Sous Chef and Executive Chef.
• Ability to create multiple dessert items simultaneously with delicate and preciseness.
• Attention to detail to execute quality and proper execution of items.
• Self-driven individual able to work alone and use time management on ticket times.
• Perform all other job-related duties as requested.

SUPERVISORY RESPONSIBILITIES

• None

REQUIREMENTS

• At least 21 years of age.
• High school diploma or equivalent.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must have understanding of advanced pastry techniques.
• Knowledge of all health code standards and being able to demonstrate that knowledge in holding working standards.
• Work requires the ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.

PREFERRED

• Previous experience working in a similar resort setting
• 1 year as pastry cook in a hospitality industry

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state and local regulations.