Pastry Cook

The Culinary Institute of America•Napa, CA

30d•$22

About The Position

The Pastry Cook will coordinate and assist in the day to day operations of baking and pastry for the Copia Restaurant and Events/Banquets as necessary. This position executes the preparation and service of specialty pastry needs and contributes to the creative direction for the team.

Requirements

AOS Baking & Pastry Arts or a combination of education and experience.
Minimum of one (1) year of pastry experience and/or an Associates Degree in Baking & Pastry Arts.
California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
Demonstrated ability to show a high level of service responsiveness to customers.
Experience in volume cookery.
Excellent written, and verbal communication skills required.
Must display a high level of energy and self-motivation.
Demonstrated experience in effective communication that engages guests.
Must be available to work a flexible schedule including days, nights and weekends.
Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
Must be able to lift and transport a minimum of fifty (50) pounds.
Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

Responsibilities

Accurate and expeditious production of recipes with strict adherence to all recipe specifications, ensuring minimal waste during all phases of recipe preparation, production and service.
Communicates daily with Pastry Chef, Sous Chefs, Banquet Chef and kitchen team to ensure all food and equipment is available and operational.
Maintains organization of reach-in coolers, dry stock with proper storage, including proper packaging, storage and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures, adhering to sanitation guidelines.
Maintains proper inventory of station pars on prep list and ordering appropriately. Works closely with purchasing to be sure chef's requirements are met or a satisfactory substitution is found.
Assists with product needs for conferences, sampling and Enthusiast classes.
Submits work orders as needed to Facilities Management for any equipment repairs or special cleaning needs, ensuring products are available at all times.
Provides superior customer service to our clients and customers.
Assists other team members as needed or directed by Pastry Chef, Sous Chefs, and Banquet Chef.
Responsible for production of items for events and banquets.
Any and all other duties as assigned.