Pastry Cook

I. POSITION:  Pastry Cook II. DEPARTMENT:  Main Kitchen  III. JOB SUMMARY: The Pastry Cook should have the culinary expertise and experience to assist the Executive Pastry Chef in making a wide variety of desserts and baked goods, including confectionery work.  They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries, for a la carte and banquet production. IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Assist with preparation of all desserts required for all restaurants, banquets, specialty orders and to-go orders.Set up, maintain, and break down station according to restaurant guidelinesTaste all products produced to assess qualityNotifies Executive Pastry Chef and /or Executive Chef of all product shortages and equipment maintenance issues.Prepares and serves items in accordance with established portion and presentation standards.Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.Use food preparation equipment according to manufacturer's instructions.Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.Maintains a professional appearance at all times.Report to work as scheduled, in uniform, and ready to be in position.Maintain a professional relationship with all coworkers.Ensure that guest have a positive and memorable experience. V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: Basic understanding of professional cooking.Understanding and knowledge of safety, sanitation and food handling procedures.Ability to take direction.Ability to work in a team environment.Ability to work calmly and effectively under pressure.Must have problem solving abilities, be self-motivated and organized.Commitment to quality service, and food and beverage knowledge.Must be able to speak, read and understand basic cooking directions.  VI. MIINIMUM QUALIFICATIONS: An Associate's degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.Country Club and/or restaurant experience preferred.Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.Be able to work in a standing position for long periods of time.Ability to multi-task.  VII. REPORTS TO:  Executive Pastry Chef VI. SUPERVISES:  N/A

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