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:
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Planning and directing food preparation
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Manage food costs and control purchasing and inventory
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Modify menus or create new ones for effectiveness and that meet quality standards
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Manage pastry department staff’s activities and daily responsibilities
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Interact with external vendors to obtain the best quality in pricing and products
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Work closely with General Manager and Executive Chef
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Comply with nutrition and sanitation regulations and safety standards
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Maintain current and accurate recipes, reports, and inventory-related data
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Conduct daily pastry line checks
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Manage and coach personnel in an effective manner that meets quality service
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Educate the FOH and BOH staff about new recipes and menu items
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Meet with clients to detail cake and pastry orders for special events
Required Skills/Abilities:
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Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
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Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
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Ability to work efficiently and quickly.
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Must be able to work well as part of a team.
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Must be able to work well under pressure.
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Ability to maintain personal cleanliness.
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Must be able to work early mornings, evenings, weekends, and holidays.
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Must be able to read.
Education and Experience:
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High school or vocational school coursework in kitchen basics, such as food safety, preferred.
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Experienced in pastry preparation.