Pastry/Pantry Cook

Description

Job Knowledge, Core Competencies and Expectations

• Must be able to use basic food preparation equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processors, 40-gallon steam kettle, and steam cabinet.
• Ensures that the work area is safe and secure.
• Attention to detail, knowledge of ingredients, and an aesthetic/artistic eye.
• Adheres to state and local health and food safety regulations.
• Maintains high standards of quality for all food prepared and served.
• Knowledge of and ability to perform required roles during emergency situations.

Job Summary (Essential Functions)

Prepare all baked goods, including bread and pastries, and desserts according to the club's standard recipes.

Job Tasks/Duties

• Assesses daily bakery needs with Pastry Chef and/or Executive Chef.
• Schedule's production of bread, rolls, biscuits, and muffins to maintain a proper inventory of freshly baked goods.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, French pastries, and other bakery items.
• Prepares and serves items in accordance with established recipe and presentation standards.
• Responsible for operating with budgeted food cost guidelines under the supervision of Pastry Chef or Executive Chef.
• Review bakery needs for special events in conjunction with the Pastry Chef and/or Executive Chef as they occur.
• Informs management of any problems concerning food quality production.
• Assists the Pastry Chef with daily quality control checks.
• Assists Pastry Chef with equipment evaluations.
• Reports all maintenance and/or repair needs to Pastry Chef or Executive Chef.
• Supervises special bake shop orders including decorated cakes.
• Hires, supervises, trains, and evaluates baker's helpers.
• Oversees pastry cart and buffet dessert table set-up and presentation.
• Keeps walk-in organized.
• Sets up, maintains, cleans, and breaks down pastry station.
• Notifies Pastry Chef in advance of expected product shortages.
• Keeps par stocks at proper levels and requisitions supplies as needed to prepare menu items.
• Properly stores all food, which must be covered, dated, and rotated daily to ensure proper portion control and quality.
• Attends kitchen employee and staff meetings.
• Assists Pastry Chef in completion of other duties as assigned.

Requirements

Licenses and Special Requirements

• Food Safety Certification.
• Must have the ability to comply with county health regulations regarding Hepatitis A vaccinations.

Education and/or Experience

• High School graduate or GED. Certificate or diploma from a recognized bakery and pastry arts training program. At least two years of experience as a commercial baker.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment