Pastry- Prep Cook

Reports to: Pastry Chef, Pastry Chef de Cuisine

o Exempt n Nonexempt

Job Summary:  Creates/prepares/produces/bakes breads, rolls, pastries and desserts according to standard recopies, in order to contribute the overall guest satisfaction. Responsible for maintaining and setting up pastry production and quality control of all items prepared.

Essential Duties and Responsibilities: 

• Prepares/produces/bakes all pastries, breads,rollsand desserts for all venues. Decorates pastries/cakes with creativity and skill as specified to ensure consistency of product to the guest.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration ofsame.
• Keeps all refrigeration equipment,storageand working areas clean and clutter free,complying withHealth department regulations.
• Lines up baked products in mobile carts according to the needs of the particular outlet/function.
• Set daily pars on all products to ensure freshness.
• Follows recipes to the exact mathematical measurements 
• Checks and controls the proper storage of product,monitoringage and condition of all food items to rotate andmaintainhighest quality. 
• Keeps all refrigeration equipment,storageand working areas clean and clutter free,complying withHealth department regulations.
• Maintains area ina clean conditionat all times.
• Travel, as necessary, to different properties/venues
• Assistcoworkers with completion of assignments when needed
•  Perform all assigned side work
• Perform any general cleaning tasks 
• Keep work area clean and well organized
•  Attend andparticipatein all scheduled meetings and training sessions.
•  Perform all reasonable requests by the management team.

Required Qualifications, Skills and Abilities  

• High School graduate or equivalent preferred. 
• Advance degree or specialized traininghighlydesirable.
• Bakery certificate or apprenticeship helpful.
• Skilled inpreparing/producingand decorating pastries and cakes. Requires knowledge of principles and practices within the baking profession.
• Good working knowledge of accepted standards of sanitation.
• Basic mathematical skills necessary to understand recipes, measurements, requisitionamountsandportionsizes.
• Knowledge of operating and usage of slicers, mixers, grinders, food processors, etc.
• Must be able to work under pressure and meet deadlines, whilemaintaininga positive attitude and providing exemplary customer service.
• Ability to work independently or in a team setting
• Ability to communicate effectively withTeam Members, management,clientsand vendors if necessary.
• Ability to read, write,speakand understand the English languagein order tocomplete requisitions read recipes and communicates with other team members.
• Ability toobtain FoodService Sanitation certificates.
• Able to work flexibleschedulein order toaccommodate business levels.

Physical Requirements: 

• Ability tosafely and successfully perform the essential job functions, including meeting productivity standards. 
• Ability tomaintainregular, punctual attendance 
• Ability to lift, carry, load, unload, push and pull up to50lbswith or without reasonable accommodation.
• Ability to wheel, load, unload push and pull items on a hand truck, dolly, or rack weighing up to350lbs
• Ability to stand andto workcontinuously in confined spaces.
• Ability to perform duties within extreme temperature ranges
• Sufficient manual dexterity of handin order touse all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.

Other Responsibilities: 

• Maintain professional appearance and behavior when in contact with guests and team members.
• Arrive to work in a perfect uniform and excellent hygiene
• Know and follow all Pier Sixty emergency,safetyand health procedures.
• Follow Policies and Procedures in training manuals and Team Member handbook, 
• Follow proper time keeping policies and procedures
• Follow the sign in and out procedure for keys as necessary