Pastry Cook
Company: Grosse Pointe Yacht Club
Location: Grosse Pointe
Posted on: August 7, 2022
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Job Description:
Job Description Salary: salary commensurate with experience Job
Summary: This position assists the Pastry Chef with preparation of
all baked goods and pastry items in accordance to recipes and
accepted standards. Also assists in the set up and maintenance of
dessert buffet service. Job Duties: Oversee the consistency of
various preparations within the kitchen to ensure quality product
and adherence to standard recipe. Ensure that assigned work areas
have proper level of par stocks and supplies according to daily
production sheets (based on house count), daily menus and banquets
events. Prepare daily requisitions for supplies and food items for
production. Visually inspect, select, and use only food items of
the highest standard in the preparation of all menu items. Check
and control the proper storage of product, checking on portion
control to maintain quality product. Properly label and date all
products to ensure safekeeping and sanitation. Effectively
communicate with other chefs and service staff to fulfill and
address any issues or needs requested by members. Utilize
established company control procedures for food cost, labor cost,
and food quality. Ability to maintain a clean and organized kitchen
space. Ability to work independently as well as industriously
within a team. Job Requirements: Must be able to constantly stand
and exert well-paced mobility for a period up to four hours in
length. Must be able to bend, kneel, stoop, reach and squat on a
frequent basis to receive and store stock, supplies and equipment
as well as to work the line during service periods. Must be able to
taste --- to be able to distinguish between and among flavors,
spices, temperatures, mouth feel and smell --- to distinguish
between and among odors and scents as to their appeal and level of
intensity for all food and beverage products. Must be able to work
in an environment subject to extreme cold 30 degrees, heat
temperatures above 100 degrees, loud noises from restaurant
equipment and machinery. Maintains good grooming habits. Working
schedule is up to 40 hours per week, with some holidays, nights,
and weekends. Minimum Qualifications: Minimum 1-year experience in
a full service, fine dining upscale, tablecloth or casual dining
restaurant preferred. Must be able to communicate effectively, and
listen attentively to supervisors, other team members, vendors,
suppliers, and other business representatives.
Keywords: Grosse Pointe Yacht Club, Detroit , Pastry Cook, Hospitality & Tourism , Grosse Pointe, Michigan
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