Pastry Cook

Riverside Hotel•Fort Lauderdale, FL

37d

About The Position

This position is responsible for assisting with the production in the pastry kitchen. The pastry cook produces dough and dough products ready for baking. This position is also responsible for maintaining a sanitary work area.

Requirements

Minimum of 2 years of experience as a cook in a high volume restaurant
Able to speak and read English
Able to work weekends and holidays
Cake decorating experience

Responsibilities

Track attendance of FOH/BOH hourly staff.
Keep BEO binder updated, and send out weekly BEO run.
Assist the Chef in the performance of administrative tasks
Check staffing, uniforms, daily production sheets, etc
Access and use Food and Beverage computer programs - "Chef Tech"
Deliver training as Certified Trainer of Department
Maintain proper maintenance of all walk-in coolers and storage areas
Oversees the physical inventory process.
Oversees scheduling and labor management practice.
Responsible for full set up and preparation of pastry items for outlets.
Assists Pastry Chef with organization and sanitation of main kitchen including walk-ins & freezers.
Control quality and consistency of all food served.
Insure that station or relevant prep list is set in a timely manner.
Demonstrates knowledge of all pastry items produced by an assigned station.
Handles and stores food properly and safely.
Produce all orders consistently, quickly, an in accordance with established quality standards.
Demonstrates safe and competent use of all tools: knives, hand tools, utensils and equipment to decorate, slicers, pans, pots, ovens, grills, fry, steam, etc.
Demonstrates knowledge of all basic techniques: bake, cook, whip, fold, grate, pipe, coat or otherwise produce food in the pastry kitchen.
Assists Restaurant Pastry Chef with delegation of work.
Dress in the full appropriate uniform at all times.
Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
Demonstrate respect for fellow associates, equipment, and customers.
Communicate with the supervisory after each daily shift on work tasks and their coordination.
Organizing: Demonstrated skill in organization work, setting priorities and planning ahead required.
Perseverance: Demonstrated skill in working toward goals despite encountering obstacles.
Drive for Results: Focus on and commitment to achieving outcomes required.
Communicates needs for area to supervisor.
Takes responsibility in absence of supervisor.
Derives satisfaction from producing excellent pastry goods.
Demonstrate ability to maintain the highest ethical standards in the work environment.
Proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences.
Other duties as required.