Pastry Prep

Position Purpose

The pastry prep associate prepares recipes and ingredients while maintaining high standards of food quality and food safety to guarantee guest satisfaction.

100% compliance to food safety standards, recipes and procedures is essential. Ensures pastry items are prepared in the amount as directed by management.

Essential Duties and Responsibilites

• Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities.
• Produce all items 100% to recipe specifications within the standard preparation time frame to ensure guest satisfaction and control food costs.

Follow the procedure for recipe execution as stated in the la Madeleine Operations Guide.

• Ensure that all food used in preparation meets la Madeleine specifications for quality, shelf life and brand.
• Keep updated and knowledgeable on all recipe changes. Utilize the most updated recipes as dictated by management.
• Communicate with all positions including management throughout the shift regarding product issues, such as shortages and outs and product par levels.
• Pulls product from the freezer and the refrigerator for thawing.
• Prepares and pans product for baking.
• Bakes pastry products and pastry ingredients.
• Prepares pastry ingredients to include : creams, fillings, fresh fruits, etc.
• Slices, garnishes, and finishes cakes and pastries.
• Rotates products to ensure shelf life is respected and food cost is in budget.
• Assist other kitchen members with prep work and cleaning responsibilities.
• Assists with putting product orders away and organizing storage and walk-ins.
• Complete assigned prep work and stock station according to posted par levels. Set up station with proper utensils and equipment as posted.
• Clean and sanitize workstation, utensils and equipment throughout the day. Always work clean, following la Madeleine Food Handling Procedures.

Qualification Standards

Stands / works / moves during entire shift with frequent bending and stooping. Lifts and carries sacks and cases of up to 30 lbs.

multiple times per shift.

• Be able to acknowledge hazards such as broken glass, burns, slipping, and tripping.
• Able to work with different types of kitchen equipment including, but not limited to : convection ovens, stand mixers, knives, propane torch and pastry bags.
• Be able to read menu items and understand ticket orders.
• Works frequently in hot and cold environments.
• Be able to hear and communicate with managers, associates, and guests in the midst of loud background noises.
• Be able to pass recipe and food quality tests as required.

Now Hiring Competitive Pay plus tip pool for Associates

Last updated : 2024-03-22