Pastry Cook II

Job Description

The Pastry Cook 2 prepares all pastry items, maintains control charts of all food items produced and trains new employees.

• This person maintains a high degree of cleanliness throughout the cooking area.
• The Pastry Cook 2 is also responsible for opening and closing checklists and production of daily menu items.
• Pursuant in learning new techniques and assisting the Pastry Chef to build a more broad knowledge base
• Must be able to read and follow menus and recipes and compute basic mathematical calculations.
• This person must be able to work a flexible schedule.
• Banquet and restaurant plated desserts.
• General bakery production – understanding of 3 stations

Qualifications:
Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Culinary school preferred.
• Minimum 2-3 years experience.
• Must be able to communicate and understand basic English
• Some heavy lifting required.

Physical Demands:

• Able to lift 50 lbs.
• Able to stand for 8-hour shift.

Additional Information

All your information will be kept confidential according to EEO guidelines.