Pastry Cook

If you would like to be a part of a growing restaurant group and work with some of the best hospitality and culinary professionals in the city, we would love to meet you!

Essential Duties and Responsibilities: 

• Prepare pastry items according to recipe, maintains consistent quality in production, portion, and presentation standards; complete mis en place and set-up station for all services.
• Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.   
• Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.   
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.   
• Maintains and strictly abides by sanitation/health regulations and restaurant requirements.   
• Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.   
• Sets up work-station with required mis-en-place, tools, equipment and supplies.   
• Inspects the cleanliness and working condition of all tools, equipment and supplies.  
• Informs the Chef of any supplies that need to be requisitioned for the day’s tasks.   
• Transports supplies from the Storeroom/Walk-in and stock in designated areas.   
• Prepares all menu items following recipes and yield guide.   
• Maintains proper storage procedures as specified by Health Department and restaurant SOP’s.   
• Minimizes waste and maintains controls to attain forecasted food cost.   
• Is always pro-active and identifies potential problems before they arise.  
• “Owns” problems when they arise and takes responsibility by finding solutions.  
• Makes appropriate decisions, which are in the best interest of the guest, the employees and the company.  
• Perform additional duties as instructed by management.

Company Culture:

• Thinks like a guest.
• Works as a team.
• Acts like an owner.

 Compensation Details