RESPONSIBILITIES
* Prepares, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
* Assists, in the absence of the Pastry Chef / Assistant Pastry Chef, in checking for quality and consistency.
* Trains new team members in station assignment and re‐trains as needed.
* Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
* Ensures that all culinary work stations are clean and sanitized.
* Properly rotates wraps and labels food products.
* Follows all recipes, specs, and control procedures.
* Suggests changes or corrections in recipes and procedures to Pastry Chef / Assistant Pastry Chef.
* Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
* Breaks down, cleans and assembles various types of food service machinery associated with food production.
* Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
* Assists guests with special requests.
* Can work one or more culinary work station at a time as required.
* Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
* Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
* Administers production schedules and determines the work flow for all pastry shop production team members.
* Experience on cake decorating skills including rolled fondant, butter cream, different icings and special designs.
* Experience with pastry shop equipment including rotating oven, dough sheeter and large mixers.
* Coordinates and assists in the preparation, portioning and garnishment of all baked goods, desserts, and confections.
* Ensures smooth and efficient operations on a continual basis.
* Assists in providing all pastry shop team members with proper training and coaching as needed in accordance with policy and procedures.
* Performs all other duties as assigned.
QUALIFICATION REQUIREMENTS
* High school diploma or GED preferred.
* Culinary degree or formal apprenticeship preferred.
* Two years of baking experience in high volume progressive style bakery or pastry shop.
* Appropriate licenses, as required, and ServSafe certification required, or ability to become certified.
* Knowledge of HACCP standards required.
Must be at least 18 years of age.
Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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