Lead Line Cook- Bakery

Reynolds Lake Oconee • Greensboro, GA

3d • Onsite

About The Position

This position pays $19/hr with a PM premium rate of $21/hr for all hours worked after 5pm. The Lead Line Cook- Bakery is responsible for maintaining a working knowledge of Club policies and guidelines, possessing the technical skills needed to fulfill job duties, and exhibiting a professional attitude towards superiors, colleagues, and work. This role involves accurate inventory and requisition of items, communication with the Pastry Chef and Kitchen Management on service needs, and the production of dough, batters, and other pastry items according to recipe cards and production sheets with minimal waste. The position also requires proper assembly of tools and utensils, prioritization of work, and a commitment to teamwork. Sanitation and personal hygiene are critical, including proper cooling, storage, and cleaning of the bake shop and coolers, as well as professional dress and use of gloves when necessary. Additional responsibilities include preparing various pastry items, ice cream, confections, and serving them according to portion and presentation standards, notifying the Pastry Chef of potential product shortages, and maintaining the highest sanitary conditions. The role also involves assisting the Pastry Chef and other cooks, ensuring all items are properly wrapped, dated, labeled, and stored, and maintaining safety, sanitation, and security in the workstation.

Requirements

• Must be 18 years of age or older
• Ability to read and write English
• Must be able to work a flexible schedule and/or over time if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Must have an outgoing personality.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.

Responsibilities

• Working knowledge of Club policies and guidelines as outlined in the Reynolds Lake Oconee Employee Handbook and Orientation Guide.
• Possesses technical skills needed to fulfill required job duties.
• Shows active interest in self-improvement.
• Exhibits professional attitude towards superiors, colleagues, and work.
• Is timely and checks with Executive Pastry Chef or Pastry Chef before leaving.
• Must have a professional attitude when dealing with all staff, members and public.
• Correct inventories and requisitions of all items and communicates with Pastry Chef and Kitchen Management on service needs.
• Understands and uses recipe cards and production sheets.
• Produces the correct amount of mise-en-place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible.
• Prepares all dough and batters to proper doneness and flavors correctly.
• Checks with Pastry Chef for any special items needed for that meal period.
• Produces the correct amount so that time and materials are not wasted.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Exhibit’s ability to prioritize work and ensure immediate needs are met.
• Understands and shows commitment to teamwork, knowing when to request or offer help to or from colleagues.
• Understands and follows sanitation practices.
• Properly cools and stores all Batters, doughs, bases, sauces, and baked products.
• Keeps bake shop and coolers clean and neat, and everything must be wrapped and dated during shift.
• Exhibits and uses proper personal hygiene, and dresses professionally.
• Keeps cuts, Abrasions and sores covered.
• Uses rubber gloves when necessary.
• Prepares all pastry items including but not limited to cakes, pies, mousses, fillings, and cookies as assigned by the pastry chef as needed.
• Produces ice cream, ganaches, icing, batters and confections, etc. to maintain an inventory of pastry at all times.
• Prepares and serves items in accordance with portion and presentation standards.
• Notifies the Pastry Chef in advance of expected product shortages; as needed to prepare menu items and production needs.
• Maintain the highest sanitary condition.
• Assist Pastry Chef and other pastry cooks in the completion of other duties as assigned.
• Makes sure all items are wrapped, dated, labeled, and stored in a proper fashion.
• Maintains safety, sanitation and security in work station.
• Perform other duties as required.

Benefits

• Medical, dental, vision and life insurance
• Paid time off: 1 week vacation after 6 months; sick, personal days, and 10 holidays after 90 days
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed