Pastry Cook

Lake Park Bistro

Opportunity added 10/09/2020

Availability 
Full or Part-time
Wednesday - Sunday

Job Summary:
Responsible for the effective daily operations of the pastry department. This includes employee development, financial management, and facilities management. Responsible for creation, implementation, and management of the pastry menu.


Duties/Responsibilities:

  • Planning and directing food preparation

  • Manage food costs and control purchasing and inventory

  • Modify menus or create new ones for effectiveness and that meet quality standards

  • Manage pastry department staff’s activities and daily responsibilities

  • Interact with external vendors to obtain the best quality in pricing and products

  • Work closely with General Manager and Executive Chef

  • Comply with nutrition and sanitation regulations and safety standards

  • Maintain current and accurate recipes, reports, and inventory-related data

  • Conduct daily pastry line checks

  • Manage and coach personnel in an effective manner that meets quality service

  • Educate the FOH and BOH staff about new recipes and menu items

  • Meet with clients to detail cake and pastry orders for special events


Required Skills/Abilities:

  • Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.

  • Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.

  • Ability to work efficiently and quickly.

  • Must be able to work well as part of a team.

  • Must be able to work well under pressure.

  • Ability to maintain personal cleanliness. 

  • Must be able to work early mornings, evenings, weekends, and holidays.

  • Must be able to read.


Education and Experience:

  • High school or vocational school coursework in kitchen basics, such as food safety, preferred.

  • Experienced in pastry preparation.

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