Job Purpose:
To efficiently prepare, bake, and decorate a variety of high-quality pastry items-including desserts, breads, pastries, and confections-following established recipes and presentation standards. This role supports the pastry section by maintaining cleanliness, adhering to food safety and sanitation regulations, managing ingredient stocks, and assisting in the execution of special orders. Pastry Line Cook works under the guidance of the Executive Chef or Pastry Chef to ensure timely production and consistent quality of all dessert and pastry offerings, contributing to an exceptional guest experience and smooth kitchen operations.
Duties & Responsibilities:
● Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, techniques and serving standards of the company.
· Responsible for maintaining notes communicated from chefs regarding menus, recipes and techniques
· Able to organize service and expedite tickets in coordination with chefs and sous chefs.
● Ensure that dessert and pastry items are of the highest quality and that the needs of the restaurant are always met.
● Assumes 100% responsibility for the quality of products served and mise-en-place on station.
● Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
● Preps, stocks and maintains sufficient levels of food products at their stations to assure a smooth service period.
● Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, and pastry station-specific equipment.
● Follows proper plate presentation and garnish set up for all dishes.
● Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards
● Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly
● Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach
● Follow sanitation guidelines set forth by Health Department
● Handles, stores and rotates all products properly.
· Responsible for filling out prep needs and effectively communicating to team members and supervisors.
· Assists in food prep assignments during off-peak periods as needed.
· Closes the kitchen properly and follows the closing checklist for pastry station. Assist others in closing the kitchen.
· Attends all scheduled employee meetings.
· Performs other related duties as assigned by the Chef or manager-on-duty.
Qualifications:
● Minimum of 1 year of experience working pastry line and plating desserts.
● Communicate and understand the predominant language(s) of our guests.
● ServSafe California Food Handlers Card required.
Working Conditions and Expectations:
● Work schedule requires weekends, holidays, and late evenings.
● Shifts will range from 6 – 12 hours.
● Always act in a professional manner that represents the restaurant, owners, partners and staff.
● Demonstrate teamwork in all areas of the restaurant.
● Work with a positive attitude in all types of situations.
● Strong, positive and respectful communication skills.
● Follow safety and sanitation rules and laws at all times.
● Always act in the best interest of the restaurant, fellow employees and guests.
● Create, maintain a positive, safe and productive working environment.
Physical Requirements:
· Be able to work in a standing position for long periods of time (up to 12 hours).
· Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds
· Repetitive tasks with few breaks
· Be able to climb 5 flights of stairs
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.
