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Pastry Cook


   Closing Date: Jun. 02, 2018

Division:Contract Food Service, Non-Exempt
Job Location: All Counties in
Employment Type:Full Time
Salary Range:DOE
Benefits:For full time employees: a choice of medical benefits, dental and vision, 401k savings plan, and much more

Description:

Guest Services, Inc. is looking for a talented Pastry Cook to join our All-Star Team! 

Please note, the interview process will also include a bake test/demonstration

SCHEDULE: 6:00 AM - 3:00 PM, M-F, NO WEEKENDS

JOB SUMMARY

The Pastry Cook prepares, mixes, and bakes ingredients to produce all baked food items for the unit.

ESSENTIAL FUNCTIONS

  • Measure and mix ingredients to form dough or batter, according to recipe.
  • Prepare ingredients for dessert items. Bake and decorate cakes, pastries, breads, or other baked goods.
  • The ability to research new ideas and produce different dessert for specific catering events and promotions.
  • Check products for quality and identify damaged or expired goods.
  • Evaluate quality of food ingredients or prepared foods.
  • Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
  • Operate food station, including completing station checklist, temperature logs, and production sheets.
  • Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
  • Monitor catering orders to insure proper production for events.
  • Crafting and creating new and exciting baked goods.
  • Ensuring all baked goods are completed on time for events and opening of café.
  • Arranging displays in an appealing manner.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

  • High School Diploma/G.E.D. preferred.
  • Culinary knowledge.
  • Good organizational and time management skills.
  • Ability to meet deadlines
  • Food Safety certified and strong sanitation habits.
  • Ability to recognize when a problem has occurred and communicate it to management.

PHYSICAL AND MENTAL REQUIREMENTS

  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
  • Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
  • Ability to stand for the entire work day.
  • Withstanding temperature extremes in freezer, refrigerator walk-in and oven areas.
  • Reading and writing work-related documents in English.
  • Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
  • Constantly communicate and receive verbal communication with co-workers and management in fast-paced kitchen.

 

EQUIPMENT USED

  • Standard commercial cooking machinery and utensils.
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