Pastry Cook

Job Description:

As an pastry cook, your primary responsibility is to assist in the preparation and production of high-quality pastries and desserts for our banquets and Outlets.You will work under the guidance of the head Pastry Chef, and Pastry Supervisor to ensure that all items are produced according to the highest standards of quality and consistency, while also adhering to food safety and sanitation guidelines. Your role will be to support the pastry team in all aspects of pastry production, including but not limited to measuring and mixing ingredients,shaping dough, preparing fillings, and decorating finished products.

Responsibilities:

• Required to learn all menu items produced by assigned station.
• Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner.
• Independently prepare all food items as directed by supervisor and to the company specifications.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of bakingskills and techniques.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Qualifications:

• Prior experience in a similar work environment is helpful. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred.
• Basic knowledge of food handling, preparation techniques and cooking techniques including but not limited to Saut, Baking, Roasting, Poaching, Grilling, Steaming and frying.
• Must have a good understating of basic cake and pie production.
• Basic math skills needed to understand and implement recipes and follow measurements. Ability to convert small batch recipes into large batch recipes if needed.
• Must be able to read a recipe and scale up or down if needed.
• Good eye/hand coordination needed to use all kitchen equipment.
• Requires a working knowledge of local, state and federal sanitation standards. ServeSafe certified is preferred.
• Understands ready to eat foods and the use of gloves in the kitchen per the state of Oklahoma Environmental Health Department Food Code.
• Has a good grasp of major food allergens. Wheat, Soy, Dairy, Peanut, Shellfish, Egg etc
• Have the ability to answer questions about dietary restrictions such as Celiac or Gluten Free diets.
• Must be able to work a variety of shifts, including weekends, nights, mid shifts and holidays if necessary.
• Maintain a professional culinary attire, appearance, attitude, and performance and adhere to the standards of appearance.
• Must be passionate about food and knowledgeable about food safety.
• Move, bend, lift, carry, push, pull and place objects weighing up to 40 lbs without assistance.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools