Pastry Cook II
4 weeks ago
GENERAL SUMMARY
Prepares any and all baked items determined by the Pastry Chef.
CORE SCOPE OF POSITION
- Prepares bread, rolls, muffins, biscuits, and dessert items according to recipe.
- Tempers products including fruit reductions, chocolates, frostings, and pate a choux.
- Decorates plates, cakes, tarts, petit fours, and other dessert items.
- Restocks baked goods not limited to plate ware, utensils and all food items associated with pastry station.
- Slices and plates cakes, pies and desserts.
- Maintains in-depth knowledge of all baked goods, including ingredients, common allergies, and food terminology.
- Ensures the proper rotation and storage of specialty items and reports any abuse to Pastry Chef.
- Ensures all health regulations are maintained to prevent food borne illnesses.
- Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking.
- Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
- Exhibits intermediate knife handling skills and proper techniques, executing accuracy at an accelerated pace.
- Maintains high standards of quality and appearance for all food served.
- Understands the need for consistency of product and ensures quality of product being served.
- Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained by utilizing First-In-First-Out (FIFO) system.
- Ensures all food items are properly covered, dated, and rotated to obtain proper quality control and minimize waste.
- Communicates product needs. Alerts Pastry Chef when product levels are low so that new product can be ordered.
- Stocks and maintains proper inventory level of baking supplies and ingredients.
- Works collaboratively with all Viejas team members to develop and maintain a positive relationship in delivering an unsurpassed experience at all times.
- Maintains open communication with colleagues and team members to meet department goals.
- Attends and supports all guest service training courses.
- May assists with enterprise special events as needed.
- Provides accurate information to guests inquiring about ingredients or cooking methods.
- Follows Viejas guest service standards while performing job duties.
- Performs other duties related to pastry cook duties as assigned.
All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to - and upholding ofthese standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work
INTERACTION
- Interacts with guests at the buffet station and food venues, and peer groups.
- Does not provide supervision to others.
KNOWLEDGE AND SKILLS
- Bilingual in Spanish preferred.
- Excellent guest service skills
- Good verbal, written and communication skills.
- Knowledge of tempering products; fruit reductions, chocolates, frostings, and pate a choux.
- Knowledge of and the ability to decorate plates, cakes, tarts, petit fours, and etc.
- Knowledge of food safety issues; heating, cooling, storage, shelf life, and rotation.
- Thorough knowledge of all pastry related food equipment.
- Ability to work in a fast- paced, high stress work environment.
- Must be dependable, timely and have high attention to detail.
- Must be flexible to work different shifts, evenings, weekends, and holidays.
EDUCATION/CERTIFICATION
- Requires high school diploma or general education degree (GED).
- Food Handler's Card must be obtained before commencing duties.
- 2 to 3 years of related experience and/or training.
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