Pastry Prep Cook

• Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program.
• Plans, prepares and decorates special pastry items as necessary.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the bake shop at all times.
• Evaluate and maintain accurate par levels and inventory.
• Ability to convert batch sizes using weight-based conversion and accurately scaling ingredients according to recipes.
• Establishes controls to minimize food and supply waste and theft.
• Sets-up, maintains and breaks down pastry station.
• Ensures that work area is safe and secure.
• Adheres to state and local health and safety regulations.
• Evaluates bake shop products to assure that quality standards are consistently attained.
• Prepare baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.
• Oversees pastry cart and buffet dessert table setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Execute the production of consistently high-quality desserts for restaurant service, special events, and wine dinners.
• Ensure all standardized recipes are followed consistently, maintaining presentation, portion control, and flavor profiles.
• Adhere to established cost and quality control procedures, including food production charts, inventory par levels, food costing sheets, and usage records.
• Maintain and implement daily food preparation lists to ensure operational efficiency.
• Monitor and ensure daily maintenance and proper use of all kitchen equipment.
• Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations.
• Ensure proper receiving, storage, temperature monitoring, rotation, and labeling of all food products.
• Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts.
• Maintain regular and reliable attendance.
• Incorporate safe work practices into all job functions.

• Frequently stands and walks; uses hands for food preparation; talks and hears.
• Regularly reaches with hands and arms; tastes and smells food products.
• Occasionally sits, stoops, kneels, crouches, or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

• Occasionally works in wet or humid conditions (non-weather).
• May be exposed to toxic or caustic chemicals.
• Occasionally works in extreme heat or cold (non-weather), including outdoor conditions as required.
• Noise level is moderate. 

Certificates / Licenses:
• Food Safety and Sanitation Certification required.

• Previous Pastry Chef experience required.
• Strong hands-on pastry and dessert production skills with leadership capability.
• Knowledge of accepted sanitation standards and applicable health codes.
• Ability to read, write, and speak English as required for communication, training, and equipment operation.