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.