Pastry Cook I

Lantern Crest Employees Inc•Santee, CA

2d•$0 - $24•Onsite

About The Position

This position is responsible for creating and producing all pastry items for the restaurant and events/banquets. The role requires a thorough knowledge of pastry, bread, and dessert techniques, as well as the ability to organize dining room tickets and plate menu items correctly. The Pastry Cook I will also develop, lead, and supervise cooks of lesser status, and assist in controlling food costs and maintaining sanitation regulations.

Requirements

High school diploma or equivalent
4 years related kitchen experience in a high-end hotel or restaurant
Ability to create and produce all pastry items throughout the restaurant and events/banquets
Ability to organize dining room tickets and plate up menu items correctly to specifications
Thorough knowledge of pastry, bread and dessert techniques
Ability to develop, lead and supervise cooks of lesser status
Food Handlers Card

Responsibilities

Produce listed menu items.
Maintain 100% quality food production at all times.
Meet timing of food items as required by guest, supervisor or standard.
Responsible for properly rotating, labeling and dating food items.
Responsible for breaking down and putting away all items on workstation.
Maintain a clean workstation at all times.
Utilize all food in an efficient manner. Eliminate waste.
Follows sanitation set-up, determining what is needed and in what order.
Maintain clean and safe working area including refrigeration.
Assist and support the cold line during service.
Assist in the controlling of food costs.
Adhere to all safety and sanitation regulations.
Maintain and project a positive attitude.
Proper communication with staff and management.
Read all contracts and distinguish menu items and timing.
Produce prep sheets from contracts and execute production.
Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable.
Make sound decisions based on the needs of the department.
Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef/ Sous Chef on a daily basis.
Assist in all areas of kitchen when needed. Anticipate business levels.
Be flexible with schedule and shifts to accommodate business needs.
Be able and willing to talk to guests about menus, special requests, etc.
Help dish out events/banquets when necessary.
Able to comply with other tasks assigned by management.
Maintain HACCP documentation and logs.