Flex: A position working an average of 20-29 hours per week (between 1000 - 1559 hours/year).

The starting pay range for this position begins at $20.00/hour and is based on the level of qualifications and relevant experience above the minimum requirements.

The Pastry Cook position reports to the Pastry Demi Chef and Pastry Chef, and will work support baking and pastry menu items, as well as organize, prep and assist with banquets. The Pastry Cook will primarily assist with preparation and production, with a focus on quality.  Other duties will include assisting with the development of daily specials, working with culinary externs and apprentices, and general operational support.  Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality. The inbumbent will also provide general support and assistance to the department, leadership, and company. 

Schedule can vary, but is generally 5:00am - 1:00pm; Weekend availability Required

Requirements:

1. High school diploma. Baking & Pastry degree, certification, or apprenticeship training preferred. 
2.  At least one year of related culinary experience in a full-service restaurant strongly preferred. Equivalent combination of education and experience may be considered. 
3.  Demonstrated commitment to providing world class guest service and stellar dining experiences.
4.  Knowledge of food sanitation procedures. ServSafe certification preferred.
5.  Ability to work effectively in a fast-paced, team dynamic environment with time  sensitivities and production deadlines.
6.  Strong organizational, planning and time management skills.
7.  Read and execute recipes.
8.  Work effectively with minimal supervision.
9.  Take initiative and be proactive where appropriate.
10. Exercise good judgment and creatively problem solve as necessary.
11. Professional in both appearance and demeanor at all times.

Essential Job Duties:

1.  Maintain a clean and well organized work area; ensure all equipment is well cleaned and maintained and in a safe and good working order; cleans and organizes all stations, coolers, sinks, and walk-ins for next shift.
2. Checks daily forecasts and BEOs in order to prepare, set-up properly, and for accurate information; writes and follows daily checklist consistently.
3. Accountable for proper rotation and dating of all food items
4. Ensures all items are prepared and presented to quality standards; prepare and plan in advance to ensure readiness for events and/or next shift.
5. Check food items daily for quality and freshness.
6. Possess the ability to write and follow daily check list consistently.
7. Assist with both a la carte and banquet items production.

Physical Requirements:

1.  Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours or more per day.
2.  Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.

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