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Pastry Cook II

Cavallo Point

  • Sausalito, CA
  • 13 days ago

    Highlights

    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. Stock and maintain sufficient levels of mise en place at stations to assure a smooth service and transition period.

    Numbers & Facts

    LocationSausalito, CA

    Description

    ESSENTIAL JOB FUNCTIONS:
    • 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’s attention.
    • 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.

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

    MINIMUM EDUCATION AND PHYSICAL REQUIREMENTS:
    • 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.

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