Pastry Cook

Charlestowne Hotels•Lake Forest, IL

7h•Onsite

About The Position

Responsible for preparing pastry items and baked goods as directed by Pastry and/or Executive Chef. Decorating cakes and pastries. Organizing high volume pastry production procedures and meeting all deadlines. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Assume 100% responsibility for quality of products served. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean sanitary work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assist in food prep assignments during off-peak periods as needed. Understands food safety, and helps control bacteria growth by keeping away from the danger zone. Understands shelf life and thaw time of a product. Closes kitchen properly and follows the closing checklist for kitchen stations. (Assists others in closing the kitchen). Attends all schedule employee meetings and bring suggestions for improvement. Performs other related duties as assigned by the Pastry and/or Executive Chef.

Requirements

Minimum experience of 1-2 years as a pastry cook
Good working knowledge of accepted standards of sanitation
Ability to read, write, speak and understand the English language
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 30 lbs. on continuous schedule
Ability to stand and to work continuously in confined spaces
Ability to perform duties within extreme temperature ranges
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form

Responsibilities

Preparing pastry items and baked goods
Decorating cakes and pastries
Organizing high volume pastry production procedures and meeting all deadlines
Plating and garnishing of cooked items
Preparing appropriate garnishes for all hot menu item plates
Assume 100% responsibility for quality of products served
Comply with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Stock and maintain sufficient levels of food products at line stations
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean sanitary work station area
Follow proper plate presentation and garnish set up for all dishes
Handle, store and rotate all products properly
Assist in food prep assignments during off-peak periods
Understand and apply food safety principles
Close kitchen properly and follow the closing checklist for kitchen stations
Attend all scheduled employee meetings
Perform other related duties as assigned