Pastry Cook - Line II

Reynolds Lake Oconee•Greensboro, GA

2d•Onsite

About The Position

This position is responsible for preparing a variety of pastry items, maintaining inventory, and ensuring sanitary conditions in the bake shop. The role requires adherence to Club policies, a strong work ethic, and the ability to work effectively as part of a team. The Pastry Cook will work under the guidance of the Executive Pastry Chef or Pastry Chef.

Requirements

Must be 18 years of age or older.
Ability to read and write English.
Must be able to work a flexible schedule and/or over time if needed.
Must be available to work weekends and holidays.
Must work well with others as a team and help co-workers as needed.
Must have an outgoing personality.
Should have an eye for detail.
Must possess honesty and integrity.
Must be courteous and tactful at all times.
Must be innovative and look for areas that need improvement.
Must treat others with kindness and respect at all times.
Perform other duties as required.
Possesses technical skills needed to fulfill required job duties.
Exhibits professional attitude towards superiors, colleagues, and work.
Is timely and checks with Executive Pastry Chef or Pastry Chef before leaving.
Must have a professional attitude when dealing with all staff, members and public.
Correct inventories and requisitions of all items and communicates with Pastry Chef and Kitchen Management on service needs.
Shows active interest in self-improvement.

Responsibilities

Prepares all pastry items including cakes, pies, mousses, fillings, and cookies.
Produces ice cream, ganaches, icing, batters, and confections.
Prepares and serves items in accordance with portion and presentation standards.
Notifies the Pastry Chef in advance of expected product shortages.
Maintains the highest sanitary condition in the bake shop and coolers.
Assists Pastry Chef and other pastry cooks in the completion of other duties.
Ensures all items are wrapped, dated, labeled, and stored properly.
Maintains safety, sanitation, and security in the work station.
Understands and uses recipe cards and production sheets.
Produces the correct amount of mise-en-place for daily use with minimal waste.
Prepares all dough and batters to proper doneness and flavors correctly.
Checks with Pastry Chef for any special items needed.
Assembles all tools and utensils needed to accomplish job duties.
Prioritizes work and ensures immediate needs are met.
Understands and shows commitment to teamwork, knowing when to request or offer help.
Understands and follows sanitation practices.
Properly cools and stores all batters, doughs, bases, sauces, and baked products.
Keeps bake shop and coolers clean and neat.
Exhibits and uses proper personal hygiene, and dresses professionally.
Keeps cuts, abrasions, and sores covered.
Uses rubber gloves when necessary.