Pastry Cook

Ridglea Country Club•Fort Worth, TX

13d•$17 - $20

About The Position

The Pastry Cook is responsible for producing pastries for à la carte service, banquets, private parties, special dinners, and other functions, following assignments from the Pastry Chef. The role oversees daily pastry production, waste, food and labor costs, and adherence to standard operating procedures. The Pastry Cook prepares products to consistent standards of quality and presentation, follows recipes, monitors mise en place, and supports other food preparation on the serving line as needed. The position requires compliance with club policies, safety rules, sanitation practices, and professional standards of conduct and appearance. The Pastry Cook maintains clean, orderly workstations and walk-in coolers and freezers, uses FIFO practices, properly dates, labels, covers, cools, and stores food, and tastes pastry products prepared for service. The role communicates regularly with the Pastry Chef, attends weekly kitchen management meetings, accommodates reasonable member requests, and performs other duties as assigned.

Requirements

Working knowledge of club policies and guidelines in the Ridglea Country Club Employee Handbook.
Technical skills needed to fulfill the required job duties.
Ability to work a flexible schedule and overtime if needed.
Availability to work weekends and holidays.
Ability to work well with others as part of a team and help coworkers as needed.
Outgoing personality and an eye for detail.
Honesty, integrity, courtesy, tact, kindness, and respect toward others.
Professional attitude toward supervisors, colleagues, and work; punctuality and reliable shift handoffs.
Commitment to self-improvement and identifying areas for improvement.

Responsibilities

Produce pastries for à la carte and banquet operations, private parties, special dinners, and other functions as assigned by the Pastry Chef.
Oversee daily pastry production, waste, and adherence to standard operating procedures.
Follow recipes and prepare the correct quantities of mise en place while minimizing wasted time and product.
Prepare food to the proper doneness and seasoning, and produce special items in the quantities needed for each meal period.
Assist with preparation of other food products on the serving line as needed.
Manage pastry production across à la carte and banquet operations to ensure consistent quality and presentation.
Monitor and adhere to food-cost and labor-cost goals, taking corrective action as needed.
Assemble and return tools, utensils, and smallwares appropriately; prioritize work and collaborate with colleagues.
Follow sanitation practices, properly cool and store food, and keep the station and coolers clean and orderly during and at the end of the shift.
Maintain personal hygiene, professional dress, and safe food-handling practices, including covering cuts and using gloves when necessary.
Date, label, and cover items in walk-in coolers and freezers, and maintain coolers using FIFO standards.
Keep walk-in coolers free of debris, hazardous spills, and wet floors, and maintain safety and security in the workstation.
Taste all pastry products produced for à la carte and banquet service.
Communicate daily with the Pastry Chef about operations and reviews, and attend weekly kitchen management meetings.
Check with the Executive Chef or Executive Sous Chef before leaving and ensure the incoming shift is in place and informed of outstanding orders.
Maintain professional conduct and appearance, demonstrate leadership and self-control, and respond courteously to reasonable member requests.
Perform other duties as assigned or required.