Job Title:

Pastry Cook

Reports to:

Executive Chef/ Sous Chef

Department/Group: Culinary

Location: Delray Beach 

Travel Required: NONE

Level/Salary Range: 19$ / HR Non-exempt

Position Type: Full-time or Part-time

Job Description

Summary

Le Colonial restaurant is looking for a professional Pastry Cook who can help prepare meals as per our standard recipes. The successful candidate will be responsible for creating meal portions, cleaning food, cooking meals and keeping a sanitized work area. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and garnishing, which is important for impressing our guests and creating repeat business. The Pastry Cook responsibilities include preparing quality pastry items such as but not limited to breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items

Job Descriptions

Pastry cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Daily duties are but not limited to: • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely

• Maintain and strictly abide by state sanitation/health regulations and Restaurant requirements

• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Inspect the cleanliness and working conditions of all tools, equipment and supplies

• Check production schedule and par

• Establish priority items for the day

• Prepare all menu items following recipes and yield guides, according to departmental standards.

• Set up and stocking stations with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, Cutting Fruit, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Clean up station and take care of leftover food

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

• Monitor product freshness and rotate out old product based on a schedule created by the restaurant

Job Type: Full-time

Qualifications:

• Proficient in English or Spanish

• High School diploma or equivalent vocational training certificate

• Certification of culinary training or apprenticeship preferred.

• Demonstrates adequate pastry skills and operations

• Be able to plan and prepare for restaurant, catering and special events

• Accuracy and speed in executing assigned tasks

• Familiar with industry’s best practices

• High level of professionalism

• Comfortable working with a team in a fast-paced kitchen environment

• Excellent verbal communication and organization skills

Physical Demands:

• Ability to stand/work on your feet for several hours

• Ability to push, pull, carry 50lbs

• Ability to work in high stress/ fast paced environment, while being exposed to heat, cold, and steam

Position Type and Expected Hours of Work:

This position regularly requires long hours and a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability is a must