Under the supervision of the Pastry Chef, Assistant Pastry Chef, and Lead Pastry Cook, the position of Pastry Cook 3 is directly responsible for the production of various baked goods in the bakery by interpreting orders, broadcasting information to appropriate workers through production lists, and physical production.
Performs all job duties of Pastry Cook 1 and 2. Prepares all pastry items in accordance to standard recipes and as specified by the Executive Pastry Chef. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items. Checks and controls the proper storage of product and portion control. Completes all opening and closing tasks. Completes prep lists in allotted time frame. Performs daily quality assurance testing. Sets up retail and catering orders based on pars established by Pastry Chef and by following production sheets. Follows recipes and measurements using a variety of kitchen equipment to prepare baked goods. Tests baked goods by sampling portions and smelling their aroma for accuracy. Informs supervisor of any irregularities occurring with the food preparation. Maintains a constant awareness of safety and accident prevention, immediately notifying the supervisor and completing an accident report in the event an accident occurs. Complies with occupational, health and safety standards. Ensures baked and pastry goods are stored and kept at proper holding temperatures, through the use of thermometers. Promotes and maintains the highest level of customer service to all guests while staying alert to their needs. Resolves guest complaints within scope of authority, and otherwise refers the matter to management. Works a variety of shifts including special events. Performs other job related duties as assigned.
General knowledge at the high school level.
Basic math, reading, and writing skills. Ability to interact and communicate with a wide variety of people. Ability to perform work that requires medium to heavy physical effort. Ability to understand and follow instructions. Ability to work in a team environment and perform work in a safe and efficient manner. Intermediate knowledge of cutting techniques, mixing doughs and batters, and baking. Ability to clean while working, cleaning work area and equipment after every task, every time. Proficient with stand mixers, food processors, blenders, microwave ovens, conventional ovens, convection ovens, knives, spoons, spatulas, piping bags with various tips, molds, and any other equipment deemed necessary by the Pastry Chef or Assistant Pastry Chef to maintain the level of techniques used by the industry.
Previous bakery production experience.
Working Conditions / Demands
Remaining stationary and moving around the area as necessary to perform job-related duties. Lift, carry, or move 50 to 100 pounds on a rare occurrence.
Spends most time indoors, with possible exposure to extreme hot or cold temperatures for one hour plus. Risk of bodily injury from mechanical parts, electricity, or other related factors. Possible exposure to fumes, odors, and other related factors that may affect respiration and skin.
Salary Plan: SM
Salary Grade: 51
Job Function: Operations
Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time.
This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date.
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