Pastry Cook

Jonathan Club•Santa Monica, CA

7d•Onsite

About The Position

As a Pastry Cook, you would be working on a variety of stations in the club. This position is responsible for creating an exceptional culinary experience for the Members with Jonathan Club culinary team. Must adhere to all sanitation regulations and requirements and responsible for the correct handling and preparation of all food items and equipment. This position will also assist the Pastry Cook 1, Pastry Sous Chef or Chef de Cuisine to plan and prepare quality service for the culinary department.

Requirements

Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Able to work in a fast-paced environment with speed and quality.
Great personal hygiene and grooming standards.
Should be able to communicate, read and write clearly and effectively.
1-5 years of previous experience in a high volume kitchen or full-service hotel required.

Responsibilities

Provides the highest and most efficient level of hospitality service to our members
Works in the designated station as set by Chef Patissier / Pastry Sous Chef.
Able to organize the assigned work area and efficiently put away orders.
Able to prepare and sell food within recommended periods to meet Members expectations.
Able to operate kitchen equipment including, but not limits to mixers, baking ovens, stoves, sheeters, and fryers.
Able to produce quality products in a timely and efficient manner for the members and team members.
Maintains cleanliness, sanitation at the work area.
Responsible for preparing and cooking all food items by the recipe, specification and yield guide.
Prepares ingredients for cooking, including portioning, chopping, and storing food.
Adheres to the quality, presentation standards, food preparation checklist and breakdowns.
Prepares, seasons, and cooks a wide variety of cakes, custards, cookies, breakfast items, and other food items.
Be able to prepare ingredients by using a full range of cooking methods.
Able to weigh measure and mix ingredients on correct proportions.
Has general knowledge of cooking temperatures, making cakes & cookies, preparing custards, fruit preparation and a la minute cooking.
Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station.
Checks supplies, prep lists, and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed, restocks, and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicates any assistance needed during busy periods and reports any incidents to the Chef Patissier / Pastry Sous Chef to ensure optimum service to guests.
Checks and ensures the correctness of the temperature of appliances and food.
Serves food in proper portions on to correct serving vessels and plates.
Washes and disinfects kitchen area, workstations, tables, tools, knives and other equipment.
Maintains correct portion size and quality of the food to the Club’s standards.
Minimizes waste and maintain controls to attain forecasted food cost.
Reviews status of work and follow-up actions required with the Chef Patissier / Pastry Sous Chef before leaving.
Assists in providing on the job training & development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the management.