Pastry Cook

Overview

Reports To:

Pastry Chef/Executive Chef.

Profile:
The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of desserts and communication with other departments. This position will adhere to 21c procedures and standards to maintain a safe, orderly and sanitized kitchen.

• Understands menu and techniques to execute items
• Produces scratch desserts following 21c recipes.
• Plates banquet desserts and assists Garde Manger station in the restaurant on occasion.
• Owns assigned service period.
• Relays important information to line staff and Front of House in the Pastry Chef’s absence
• Maintains a clean and organized workspace and storage.
• Stays aware of local, state and federal sanitation laws.
• Understands and practices proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
• Other duties as assigned by supervisor or manager.

• Ability to multi-task, manage time, and work independently.
• Ability to work flexible hours (nights, weekends).
• Able to be part of a team
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Must work well under pressure.
• Clean and professional appearance.
• Demonstrated enthusiasm for all things 21c.
• Must pass background check.

High school or equivalent education required.

Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.

All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www
1.eeoc.gov/employers/poster.cfm