Pastry Cook II; Intermediate Level

Pastry Cook II (Intermediate Level)

The Pastry Cook II is responsible for independently producing a variety of pastry and bakery items while maintaining high-quality standards. This position requires foundation in pastry techniques and the ability to manage assigned production with limited supervision.

• Prepare and produce cakes, plated desserts, breads, viennoiserie, pastries, and specialty items.
• Execute daily production schedules efficiently and accurately.
• Ensure consistency in product quality, presentation, and flavor.
• Follow HACCP, food safety, and sanitation standards.

• 1 to 2 years of pastry or bakery experience.
• Knowledge of baking and pastry fundamentals.
• Experience with mixers, ovens, sheeters, and bakery equipment.
• Ability to work independently and as part of a team.

• Food Safety Certification.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
  
  Continuous repetitive motions.
• Work in hot, humid and noisy environment.

• Competitive rate
• Performance Bonus - Tiered Scale
• Paid Vacation with rollover or payout
• Sick and Personal Time Off
• Uniforms provided by the Club

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.