Pastry Cook

Maggiano's•Tampa, FL

53d

About The Position

IMMEDIATELY HIRING - Pastry Cooks Full & Part-Time Opportunities! Text APPLY to 972-203-6224 Our Teammates Enjoy: â¦Great Pay â¦Overtime eligibility for schedules over 40 hours/week â¦Paid Sick Leave benefits available in applicable states â¦Benefits package with health, dental and life - View our full benefits page at maggianosjobs.com/benefits.html â¦FREE Education assistance â¦Scratch kitchen â¦Authentic family recipes â¦Lots of other perks and discounts Job summary: Responsible for the production of all baked goods, pastries and desserts (referred to as pastries) for the restaurant. Essential functions: Must be willing and able to: Perform a daily "walk through" inventory in order to prioritize product utilization Identify and communicate inventory and equipment needs to ordering manager Meet daily with executive chef to coordinate and ensure production standards Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications, and portion sizes Assist in the development of dessert menus and items Produce pastries for the restaurant as well as for special functions Prepare ingredients needed for recipes of pastry items Prepare pastry items according to prescribed recipes Maintain food quality standards including consistency and presentation Coordinate proper food storage according to standing operating procedure Work dessert station on line when necessary Use equipment as prescribed in preparation of menu items Safely and efficiently use knives and other utensils necessary to complete preparation of menu items Operate functions of position alone and without assistance if necessary Maintain a clean and orderly work area to ensure safety Communicate problems to management immediately Accountabilities: Must be willing and able to: Review catering function agenda on a daily basis Confirm guest reservations with management to determine preparation quantities Maintain a well manicured appearance and persona that reflects the established image of the restaurant Be an active team player Follow supervisor's instructions Work under more than average stressful conditions Make appropriate judgment calls under stressful conditions Assist servers in preparing appropriate presentation of pastry items Maintain clean and orderly work area throughout shift and leave it ready for business for the following shift Follow proper hand washing procedure (see sanitation article) Communicate with director of purchasing and product development when ordering an item not included in the weekly product report Review and update pastry item descriptions for service staff

Requirements

Prefer a minimum of 1-year pastry chef experience in a full service restaurant or the equivalent.
Meet personal schedule requirements punctually
Provide a clean, well-manicured persona that reflects the established image of the restaurant
Safely transport containers which weigh up to 30 pounds
Stand and/or walk for an entire shift
Safely transport items to and from the kitchen on a slick and uneven surface and stairs where applicable
Safely move about in all areas of the restaurant
Work a variable and flexible schedule which may include nights, weekends and holidays
Perform in limited physical space with variable ventilation, smoke and extreme temperatures

Responsibilities

Perform a daily "walk through" inventory in order to prioritize product utilization
Identify and communicate inventory and equipment needs to ordering manager
Meet daily with executive chef to coordinate and ensure production standards
Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications, and portion sizes
Assist in the development of dessert menus and items
Produce pastries for the restaurant as well as for special functions
Prepare ingredients needed for recipes of pastry items
Prepare pastry items according to prescribed recipes
Maintain food quality standards including consistency and presentation
Coordinate proper food storage according to standing operating procedure
Work dessert station on line when necessary
Use equipment as prescribed in preparation of menu items
Safely and efficiently use knives and other utensils necessary to complete preparation of menu items
Operate functions of position alone and without assistance if necessary
Maintain a clean and orderly work area to ensure safety
Communicate problems to management immediately
Review catering function agenda on a daily basis
Confirm guest reservations with management to determine preparation quantities
Maintain a well manicured appearance and persona that reflects the established image of the restaurant
Be an active team player
Follow supervisor's instructions
Work under more than average stressful conditions
Make appropriate judgment calls under stressful conditions
Assist servers in preparing appropriate presentation of pastry items
Maintain clean and orderly work area throughout shift and leave it ready for business for the following shift
Follow proper hand washing procedure (see sanitation article)
Communicate with director of purchasing and product development when ordering an item not included in the weekly product report
Review and update pastry item descriptions for service staff