Pastry Cook- Vast Restaurant

Coury Hospitality•Oklahoma City, OK

13d

About The Position

As the Pastry Cook, this positionwill ensure the preparation ofvariousplated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery itemsare up to the high presentation standards and establishedrecipes.This position will handletheset-up andbreakdownof thekitchenstationbythe health and safety standards and sanitation practices.

Requirements

Abilitytofollowrecipesandcalculateamountswithinrecipes.
Good, safeknifeandequipmentskills.
Experience in all functions of the bakery
Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes)
Must be comfortable working quickly and efficiently.
Demonstrated understanding of the science of pastry/baking
Proficient with tools, measurements, and bakery equipment
Demonstrates the ability to follow and convert recipes.
Proficient in strong organization skills and incredibly detailedoriented
Exhibits clean work habits and ownership of a safe clean area.
Exceptional understandingof Food Safety
Demonstrate passion and enthusiasm.
Strong peopleskills, including verbal and written communication.
Ability to work under pressure and managehigh-profile projects.
Ability to multitask and prioritize tasks based on outlet requirements.
Artistic and creative ability and vision to create high-endproducts.
Will be held to a high standard with attention to detail.
Demonstrates excellent judgment of quantity, quality,and production.
Knowledge of food allergies
Basic math skills
Works well without supervision andcan remain focused throughout the day.
Abilitytoadapttochange, newsituations,and changesinstaffingandprocedures.
Abilitytomaintainregularattendanceandbepunctualinacompleteuniformforanyscheduledshift.
Abilitytomaintaineffective workingrelationshipswithfellowemployees.
Maybe requiredtoworknights,weekends,and/orovertime.
High School Diploma or GED Required. Diploma in Culinary, Confectionery, Pastry,or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.
Employment in a Kitchenor Pastry environment preferred.
Exposed to hazards that could result in burns or cuts.
Utilizessharp knives or equipment in the kitchen for operational purposes.
Repetitive motions using the lower and upper extremities of the body.
Frequently exposed to extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from a moist steam-heatedenvironment to a cold refrigerator/freezer environment.
Abilitytostand/walkforlongperiods(6hoursormore).
Abilitytostoop,squat,and/orkneelfrequently.
Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans,andtraysoffood.
Ability to reach,and twisttrunk andneck frequently.
Closed-toe,non-canvas,andnon-skid-soledshoes.

Responsibilities

Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.
Exhibits excellent knowledge, understanding,and application of all fundamental techniques of pastry, confectionery,and baked goods.
Pulls required items in sufficient quantities to prep according to menu forecasts.Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold food as needed. Operate ovens, stoves,grills, microwaves, and fryers.
Establish priority items for the day.
Will set up, clear, and break down assignedworkstations.
Prepare all menu items following recipes and yield guides, according to departmental standards.Test foods to decideif theyhavebeencookedsufficiently.Monitor foodquality whilepreparing food.Has fooditemsportionedandservedat the appropriatetimeontoproperreceptacles.
Complete daily prep and production of high-volumebakery products consistently and without sacrificing food quality.
Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of thetemperature of appliances and food.
Cleans working andstorage areas, tools, equipment,and floors asneeded.Keeps areasneat, clean, and sanitized.
Reportsanymaintenanceproblemsorotherproblemareastothe Supervisorastheyoccur.
Follows company, safety,and sanitation policies andprocedures and ensures compliance with these policies.
Responsibleforgeneralknowledge ofcorporateenvironmentalpoliciesandproceduresandhowtheyrelateto their job functions.
Maintainsfoodatpropertemperaturesinappropriatesizeservingpansandhandlesfoodfollowingproperprocedurestoensuresanitationandsafety.
Controlswasteandsupportsfoodcosts.
Maintainsallsanitationrequirementsincludingproductrotation,temperaturemaintenance,storage procedures, cooling requirements, and handlingtechniques.
Continually properlytrainandre-traininallareasoffoodpreparation,safety,andsanitation.
Maintainsanddevelopsteamworkandopenlinesofcommunicationwithemployeesand supervisors.
Workssafelyandefficientlywithallkitchenequipment.
Respondsprofessionallytoallquestionsandrequests.
Anyotherresponsibilitiesasassignedbythe supervisor.