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Under the direction of the Pastry Chef, the Pastry Cook is primarily responsible for the production, set-up and preparation of all baked goods in accordance with club recipes and standards while maintaining a neat, clean and safe work area at all times, while maintaining the strict confidentiality of all Club business and ensuring all service meets Club standards.
Pay Rate:Â $18.00/hr
Essential Functions of the Job
- Greets and directs all members, players, caddies, and patrons in a friendly, courteous and professional manner.
- Gathers supplies needed to prepare all baked goods, breads, puddings, gelatins, frozen desserts, baked fruits, pies, cakes, French pastries, custards and cookies.
- Prepares all baked items and other desserts in accordance with the recipes and standards of the Club.
- Schedules the production of bread, rolls, biscuits, pies, cakes and muffins to maintain an inventory of freshly baked goods at all times.
- Serves items in accordance with established portions and presentation standards.
- Ensures that assigned work areas and equipment are clean and sanitary. Adheres to all state and federal sanitation guidelines. Returns soiled food preparation utensils and other smallwares to the proper area for cleaning.
- Covers, dates and stores leftover products that are reusable in accordance with established storage methods.
Other Duties and Responsibilities
- Maintains the confidentiality of all Club business.
- Demonstrates a commitment to upholding professional standards in the work environment.
- Performs other duties which are deemed by management to be an integral part of the job.
- Attends mandatory orientation and training sessions.
- Required to work schedule as defined by department to include holidays, weekends and overtime as needed.
- Able to stand on your feet for extended periods of time.
- Demonstrates a commitment to upholding professional standards in the work environment.
- Displays integrity and sincerity in dealing with others.
Qualifications/Skills/Knowledge/Attributes
(required unless stated otherwise)Â Â Â Â Â Â Â
- Knowledge of food preparation and food service techniques.
- Minimum one (1) year experience as a cook, preferably in a club or hotel environment.
- ServSafe certification.
- Ability to communicate in a professional manner.
- Ability to work in conditions that may include heat, cold, rain or other adverse conditions.
- Requires stooping, bending, lifting and transporting of objects up to 30 pounds.
- Requires sitting or standing for extended periods of time.
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