Summary of Responsibilities:
The Pastry Cook’s duties will consist of assisting the Assistant Pastry Chef and the Executive Pastry Chef with daily tasks. They will prepare all baked goods, including bread, pastries, and desserts according to Fiddler’s standard recipes.
At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members.
Essential Functions:
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Assess daily pastry needs with Executive Pastry Chef.
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Prepare baked goods, pastries, and desserts in accordance with Club recipes.
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Familiarity with common measurements and methods of conversions.
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Ability to measure precisely and execute recipes consistently.
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Trained in company standards to set-up, maintain, clean, and break down pastry stations.
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Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
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Notifies Pastry Chef in advance of expected product shortages.
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Keeps par stocks at proper levels and requisitions supplies as needed to prepare menu items.
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Properly store all food, which must be covered, dated, and rotated daily to ensure proper portion control and quality.
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Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
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Maintain professional appearance and proper cleanliness standards.
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Pay close attention to Member names, requests, and allergies.
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Pays special attention to allergies and dietary restrictions.
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Assist with the creation of pastry offerings for Club events, a la carte restaurants, banquet functions, etc.
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Assist with the creation of buffet station set ups for events.
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Transport food items using a golf cart
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Follow proper safety rules & regulations when operating the golf cart.
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Advise Executive Pastry Chef in the event of food and/or equipment shortages or concerns.
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Arrive at work on time.
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Perform other duties as assigned by supervisor.
Skills:
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Coordination
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Communication
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Active Listening
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Time-Management
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Critical Thinking
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Sense of Urgency
Work Styles:
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Attention to Detail
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Adaptability
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Stress Tolerance
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Independence
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Persistence
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Cooperation
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Professionalism
Required Education/Experience:
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Culinary Arts degree and/or 2 years’ related experience
Required Qualifications:
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Must be a citizen of the USA or possess a valid work permit
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Must have a reliable form of transportation
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Possess ability to handle pressure
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Ability to handle multiple tasks at once
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Must be a team player; possess the ability to work well with others
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Must be able to work mornings, evenings, weekends & holidays
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Must be able to work additional hours during peak times as required by Executive Pastry Chef
Physical Requirements:
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Occasionally lift objects weighing 50+ pounds, frequently lift objects weighing 15-20 pounds
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Utilization of both hands and arms
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Must be able to remain in a standing position for extended periods of time
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Constant walking and moving
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Frequently bend, stoop, climb, squat and lift
Working Conditions:
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Conditions in the kitchen are sometimes hot, cold and humid
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Varies working conditions; indoors and outdoors
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Outdoor weather conditions may include extreme heat and/or humidity, rain, storms, snow and other conditions
Classification:
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FLSA Non-exempt
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Part Time
Benefits
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Meals Provided
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Staff Development Opportunities
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Employee Outings
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Golf, Tennis/Paddle, Yoga Privileges