Pastry Prep Cook

Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program. Plans, prepares and decorates special pastry items as necessary. Ensures that high standards of sanitation and cleanliness are maintained throughout the bake shop at all times. Evaluate and maintain accurate par levels and inventory. Ability to convert batch sizes using weight-based conversion and accurately scaling ingredients according to recipes. Establishes controls to minimize food and supply waste and theft. Sets-up, maintains and breaks down pastry station. Ensures that work area is safe and secure. Adheres to state and local health and safety regulations. Evaluates bake shop products to assure that quality standards are consistently attained. Prepare baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts. Oversees pastry cart and buffet dessert table setup and presentation. Understands and consistently follows proper sanitation practices including those for personal hygiene. Execute the production of consistently high-quality desserts for restaurant service, special events, and wine dinners. Ensure all standardized recipes are followed consistently, maintaining presentation, portion control, and flavor profiles. Adhere to established cost and quality control procedures, including food production charts, inventory par levels, food costing sheets, and usage records. Maintain and implement daily food preparation lists to ensure operational efficiency. Monitor and ensure daily maintenance and proper use of all kitchen equipment. Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations. Ensure proper receiving, storage, temperature monitoring, rotation, and labeling of all food products. Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts. Maintain regular and reliable attendance. Incorporate safe work practices into all job functions. Frequently stands and walks; uses hands for food preparation; talks and hears. Regularly reaches with hands and arms; tastes and smells food products. Occasionally sits, stoops, kneels, crouches, or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds. Occasionally works in wet or humid conditions (non-weather). May be exposed to toxic or caustic chemicals. Occasionally works in extreme heat or cold (non-weather), including outdoor conditions as required. Noise level is moderate. Certificates /

Licenses:

• Food Safety and Sanitation Certification required. Previous Pastry Chef experience required. Strong hands-on pastry and dessert production skills with leadership capability. Knowledge of accepted sanitation standards and applicable health codes. Ability to read, write, and speak English as required for communication, training, and equipment operation. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.