Pastry Cook

Company: Grosse Pointe Yacht Club
Location: Grosse Pointe
Posted on: August 7, 2022

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