Job Title: PASTRY COOK III

Department: Kitchen

Reports To: Pastry Chef

Rate of Pay: $22-$23/hour

Shift: Shifts from 12PM - 8PM 

Monday through Sunday

Full time position/year round

Must be available to work weekends and holidays

SUMMARY

Properly bakes and prepares cakes, cookies, pies, custards, and plated desserts to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment. Provides leadership and direction to Pastry I and Pastry II staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

In the absence of the Pastry Chef and Pastry Sous Chef leads the staff providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.

Places orders, does inventory, and rotates the product for service including food storage.

Decides if a specialty cake or last-minute guest request can be accommodated and if not, recommends substitution, i.e., send an extra dozen cookies or bars.

Logs events of the day, in English, in an understandable and direct way so that the chef is informed of what has transpired in his/her absence.

Measures and mixes ingredients to form dough or batter, using commercial mixer.

Prepares and cooks ingredients for pie fillings, custards, or other desserts.

Mixes ingredients to make icings and decorates cakes and pastries.

Follows and converts recipes written by pastry chef into higher or lower numbers.

Demonstrates a master understanding of custards, sauces, quick breads, muffins, cakes, pies, ice creams and sorbets, breads, and breakfast pastries.

Demonstrates a master understanding of bread production and cake assembly.

Exhibits knowledge and skill level to develop and execute chocolate work and contemporary dessert plating without supervision.

Standardizes recipes and procedures.

Creates new menu ideas, performs accurate inventory, and demonstrates desserts in front of public.

Works any production needed for pastry, and all BEO's.

Assists lead with all deliveries being put away and organized.

Well-versed on all menu production, and does not need to ask for direction when executing recipes out of the recipe book.

Assists chef and sous chef with final walk through of kitchen, cleans and organizes walk-ins.

Cleans and sanitizes equipment and work station.

Reads and follows basic recipes and procedures.

Exhibits exceptional knife skills.

Reads BEOS and understands prep sheets.

Fills out prep sheets clearly and accurately.

Trains Pastry I and Pastry II on other production tasks.

Complies with health code standards at all times.

Maintains station throughout shift to ensure smooth execution production list.

Follows standards for rotating and labeling food.

Stores food at the proper temperature.

Cleans and organizes all coolers before end of shift.

Supports recycling program.

Minimizes waste.

Contributes to a positive work environment.

SUPERVISORY RESPONSIBILITIES

In the absence of the Pastry Chef, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Associate's degree or equivalent from two-year college or technical school; or two to three years professional baking experience and/or training; or equivalent combination of education and experience.

Proficient skills in bread baking and dessert production. Mastery of American desserts, bread baking and dessert production.

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must possess or obtain a valid food handlers permit within 30 days of employment.

OTHER QUALIFICATIONS

Must be 18 years of age or older.