Pastry Line Cook

The Dewberry Charleston•Charleston, SC

62d

About The Position

The Pastry Line Cook is a creative and passionate individual who possesses mid-level pastry skills. They will be responsible for working pastry line and assist in preparing quality items such as breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, hotel guest amenities, displays, centerpieces, and/or other special request items.

Requirements

Must possess certification in field or be in the process of achieving a Culinary degree
One to two years of Culinary experience
One year of Fine Dining experience
Ability to work weekend and evening hours
Excellent written and verbal communication skills
Ability to deal with internal and external guests with tact, professionalism, and diplomacy
Ability to solve problems and deal with a variety of situations
Attention to detail and artistic ability to create innovative menu items, presentations, etc.
Must have basic knife skills
Knowledge of hotel standards and restaurant cooking methods
Advanced skills in multi-tasking

Responsibilities

Check production schedule and par to establish priority items for the day
Ensure pastry station is properly set up and stocked
Prepare all components of each dish on the menu which includes and is not limited to: chopping, portioning, slicing, and scaling
Mainta9n proper food preparation and storage areas abide by health and safety standards
Assist in receiving food orders and deliveries
Clean pre areas and organize walk-in and dry storage areas
Support fellow cooks by communicating and working together to execute timely and efficient service
Prepare a variety of pastry items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
Assume 100% responsibility for quality of products served
Maintain a thorough knowledge of and consistent adherence to The Dewberry’s standards regarding portion sizes and cooking methods
Consistent adherence to The Dewberry’s kitchen rules, policies, and procedures
Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary work area, including tables, shelves, fryers, sauté burners, convection ovens, and refrigeration equipment
Prepare items for ice cream making, cake baking, poaching, roasting, or other cooking methods
Follow proper plate presentation and garnish setup for all dishes
Handle, store, and rotate all products properly
Assist in food preparation assignments during off-peak periods as needed
Close the kitchen properly, following the closing checklist for Pastry and Garde Manger stations
Assist others in closing the kitchen as needed
Posses a willingness to learn and gain advanced Pastry knowledge
Interpret and follow through on a variety of instructions furnished in written and oral form
Attend all scheduled employee meetings and meet with Executive Pastry Chef to review assignments, anticipated business levels, and changes pertinent to job performance