Cook II - Pastry
Cook II performs the day-to-day food production including meal as assigned by the Chef. Ensure a high caliber of food service for guests and staff through proper preparation and presentation of food and maintenance of a clean and organized workspace.
• Perform Food Production in Main Kitchen and/or Concession.
• Ensure proper handling and storage of food to minimize waste and ensure portion control.
• Monitor and ensure quality of food product produced on daily basis, report deviations from standards to Pastry Chef, Sous Chef
• Escalates staff and guest concerns to appropriate next level supervisor quickly to ensure customer satisfaction is addressed.
• Ensure staff are working within the guidelines of the Occupational Health and Safety Act (OHSA) and safe food handling (HACCP) process standards are being adhered to.
• Ensure all workstations are maintained, stocked and food products are properly rotated.
• Establish daily personal production plan.
• Creative recommendations to Pastry Chef
• Responsible for cleaning and maintaining the equipment and ensuring it is held to departmental standards.
• Require an understanding of Pastry production and make up techniques including quick breads, breakfast pastries, pies, tarts, cakes, squares, custards etc
• Understand pastry recipes, both reading and writing. Should be able to use bakers' percentages and scale recipes up or down.
• Ensure quality control and presentation of dessert items.
• Assist in day-to-day production levels and creating weekly menus.
• Passion and experience for Pastries and being creative.
• Graduate from cooking school required or relative working experience.
• 5+ years cooking experience in a fast-paced restaurant setting.
• Buffet, catering, and line experience imperative.
• Ability to work independently as required.
• Some autonomy and creative license.
• Must be able to work Shift work as our business is ever changing.
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