Job Summary .
PRIMARY OBJECTIVE OF POSITION:

Prepares, produces, and bakes pastries and desserts including but not limited to: breads, muffins, breakfast pastries, petit fours, petit gateaux, entremets, ice creams and sorbets, cookies, bars and plated desserts for restaurant outlets, banquets, private kitchen amenities and special functions.

RESPONSIBILITIES AND JOB DUTIES:

· Produces the above mentioned products at a high quality level and per the standards outlined by the Executive Pastry Chef on a consistent basis.Ensuresthat product is appropriate in size, flavor, texture and apperance.

· Effectively and efficiently communicates production needs and relevant kitchen information to colleagues and the Executive Pastry Chef.

· Effectively and efficiently manages production needs on a daily and weekly basis with limited assistance.

· Effectively and efficiently multitasks and balances multiple products at once while maintaining aforementioned quality and consistency standards.

· Demonstrates the abilityto accurately and consistently follow recipes.

· Keeps adequate supply of all prepared products on hand (managing proper “pars”) and ensures the proper storage and refrigeration of same.

· Sets and resets daily pars on all products to ensure freshness.

· Utilizes any and all leftovers into usable products.

· Keep s wor k statio n nea t an d orderl y - "clea n a s yo u go".

Requirement .

SPECIAL SKILLS REQUIRED:

· Skilled pastry professional with knowledge of pastries and baked goods.

· Knif e handling skills.

EDUCATION REQUIRED:

High School graduate or equivalent required. Culinary or pastry apprenticeship preferred.

EXPERIENCE REQUIRED:

Culinary school graduate and/or One to two years baking experience.

LICENSES OR CERTIFICATES:

None needed.

EOE, Including Disability, Veterans
Terms of employment . Full time