Pastry Cook

The Pastry Cook, alongside the Pastry Chef, is responsible for all aspects of dessert production and presentation in support of restaurant operations.

Pay Range: $20.00–$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
• Cleanliness and organization of bakeshop
• Communication of all pastry specific supplies and equipment needs
• Proper rotation and monitoring of raw and finished products
• Proper following of dessert production rotation
• Completing weekly ice cream inventory
• Responsible for setting up pastry line for nightly dessert plating
• Bake bread fresh throughout nightly service
• Production of all minor dessert components
• Deep cleaning station following service
• Proper wrapping and storage of all pastry products
• Awareness of upcoming events
• Assist with in-room dining and Dogwood dessert production
• Individual, bi-annual goals

Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.

EDUCATION and EXPERIENCE
• Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry
• High school diploma or equivalent

LANGUAGE SKILLS
• Must be able to compose effective recipes
• Must be able to communicate effectively with guests, managers, and team members

MATHEMATICAL SKILLS
• Must be able to convert recipes into larger and smaller batches as needed
• Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY
• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS
• Requires heavy lifting of up to 50 lbs.
• Must be able to be on feet for the duration of shift
• Requires constant bending, stooping and reaching
• Must be able to operate a company vehicle or golf cart safely

WORK ENVIRONMENT
• Fully equipped bakeshop staffed by as many as six people at one time
• Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product
• May occasionally be asked to go outside in all weather conditions