Pastry Cook II (Sausalito, CA)

• Prepare pastries according to recipe and restaurant specifications in a timely and efficient manner.
• Follow Pastry Chef’s direction to manage all aspects of your station.
• Arrive as scheduled for a.m. or p.m. kitchen meeting. Report to chef. Be prepared to take notes from meeting and carry out chef’s direction.
• Check station for crossover from last shift using prep lists and verbal communication to set priorities for your shift.
• Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station. Bringing any problems or shortages to the pastry chef’sattention.
• Set up station according to menu needs and be set for service time.
• Prep food products according to reservations for shift. Use proper rotation, first in first out. Checking for quality. Prevent food waste.
• Perform correct cooking techniques specific to your station.
• Understand how to use, operate, clean and care for all kitchen equipment.
• Maintain an organized and clean work area at all times. Observe good sanitation practice and safety procedures. Wear gloves when possible.
• Report the breakage, loss, or theft of any restaurant property.
• Stock and maintain sufficient levels of mise en place at stations to assure a smooth service and transition period.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Check out with pastry chef daily before leaving your shift.

• Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries and assigned cleaning duties.

• A degree in Culinary Arts with 2 to 5 years' experience or on the job training as a pastry cook in a fine dining restaurant.
• Good knowledge of hot and cold pastry preparations. Knife skills and cooking terms essential. Knowledge of sanitation rules essential.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions; and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, and talk or hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance.
• The employee must regularly lift and /or move up to 10 pounds and frequently lift and/or move up to 25-50 pounds.

This is a non-management position
This is a full time position
Pay Scale: $30.32 per hour