Pastry Cook 2/3

Pastry Cook 2/3 Main Duties: Prepares pastry and dessert items in accordance with standards established by the Pastry Chef. Wash, clean, peel, pare, chop or slice fruit as needed for desserts. Prepare dough and batters for pastries and cakes. Prepare specialty pastry items and sauces. Decoration of cakes and ice cream desserts. Other duties as assigned. Skills/Requirements: 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.

Work weekends & holidays on a flexible schedule. Work with minimal supervision. Must have or be able to obtain within the introductory period, the following: ServSafe certification. 1-2 prior hotel/restaurant pastry experience preferred. Thorough knowledge of basic dessert and pastry techniques. Good basic knowledge of cakes, tarts, fillings, icings, sauces and dessert assembly. Good working knowledge of operating all kitchen equipment and of accepted standards of sanitation. Culinary schooling or apprenticeship preferred. Must be flexible. Must work well with others, and work well under pressure. Good manual dexterity for operating kitchen equipment necessary. Must be able to grasp, lift and carry up to 75 lbs. and push/pull up to 200 lbs.
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