Pastry Cook

Appellation Lodi•Lodi, CA

12d•Onsite

About The Position

We’re looking for a passionate Part-Time Pastry Cook to join our talented Pastry Team! If you enjoy creating beautiful desserts, take pride in your craft, and thrive in a collaborative kitchen, we’d love to hear from you. As a Pastry Cook II, you’ll prepare a variety of desserts and baked goods for all dining venues while consistently meeting our quality, presentation, and portion standards. You’ll follow standardized recipes to ensure efficient, cost-effective production without compromising the exceptional quality our guests expect. Most importantly, you’ll help create memorable dining experiences by producing desserts and pastries that reflect Appellation’s commitment to culinary excellence, creativity, and innovation.

Requirements

At least 2 years professional cooking experience, preferably in the Pastry Department
Knowledge of methods and procedures regarding food preparation; kitchen and dining sanitation; use and care of kitchen equipment and utensils.
Basic math skills to be able to understand recipes and meal tickets.
Ability and flexibility to perform all of job functions of the kitchen unsupervised.
Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges.
Must have flexibility in performing different job roles within the kitchen.
Work varying schedules to reflect business needs including nights, weekends, and holidays
Ability to perform the essential functions of the job with or without reasonable accommodation

Responsibilities

Prepare proper plate and platter presentation for banquets according to the Banquet Event Order
Assist Chefs, as needed.
Must have full knowledge of menu and recipes.
Follow all recipe specifications and presentation guidelines accurately.
Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes.
Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss.
Maintain daily product freshness on assigned stations.
Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters.
Maintain a sanitary workstation.
Ensure all products are prepared, held and served at the correct temperatures.
Follow all work safety practices, i.e. knife handling, meat cutters, lifting practices, oven and stove top safety.