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Pastry Chef

Fig & Olive Newport Beach Newport Beach, CA
  • Depends on experience
  • Part Time / Full Time
  • Employer Unlikely to Respond

PURPOSE

The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, creams, simple syrups, amenities, displays/centerpieces and special request items.

RESPONSIBILITIES & DUTIES

  • Sets up pastry station according to production guidelines.
  • Prepares all pastry items as directed in a sanitary and timely manner.
  • Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef.
  • Restocks all items as needed throughout the shift.
  • Cleans and maintains station in practicing good safety, sanitation, organizational skills.
  • Has understanding and knowledge to properly use and maintain all equipment in station.
  • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • Maintain & strictly abide by state sanitation/health regulations & restaurant requirements.
  • Meet with the Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete Opening Duties:

    • Inspect the cleanliness and working conditions of all tools, equipment and supplies.
    • Check production schedule and par.
    • Establish priority items for the day.
    • Inform the Chef de Cuisine of any supplies that need to be requisitioned.
  • Prepare all menu items following recipes and yield guides, according to departmental standards.
  • Inform the Chef de Cuisine of any foreseeable shortages before items run out.
  • Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef or other manager at any time.

MINIMUM QUALIFICATIONS & REQUIREMENTS

  • Previous 2-3 years experience as a Pastry Cook in a high-volume fine dining restaurant required.
  • Demonstrate adequate pastry skills & operations. 
  • Be able to plan & prepare for restaurant, catering, & special events. 
  • Strong understanding of professional baking techniques.  Experience in bread-baking is a plus.
  • Occasional environment exposures to cold, heat, & water. 
  • Ability to stand for long periods of time in a fast-paced environment. 
  • Ability to occasionally lift up to 25 lbs or more
  • Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays.
  • Food Handlers Card / ServSafe Certification

The statements in this job description are intended to describe the essential job functions being performed.  They are not intended to be ALL responsibilities or qualifications.

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