Pastry Cook 2
On-siteHershey, Pennsylvania, United States
Job Summary
Produce dessert and bakery products while following recipes and chef's directions consistently without supervision. Maintain clean, sanitary work environments and stations daily, preparing and maintaining mise en place for required covers. Control prep inventories, outlet requisitions, and par levels while practicing proper FIFO rotation to ensure food quality. Manage pastry shop stations and needs in the absence of the Executive/Assistant Pastry Chef, assisting, training, and directing Pastry Cook 3, interns, and part-time cooks. Demonstrate leadership skills within the work group and communicate effectively with supervisors, employees, and customers. Work varied shifts including evenings and weekends based on union seniority.
Required Qualifications
- 18 years of age or older
- Minimum of 3 years high product scratch bakery experience in an upscale/casual restaurant environment
- Degree or Certificate in Baking and Pastry Arts
- 2 years related work experience may be substituted for education
- Must obtain ServSafe certification
- Ability to receive, understand & carry out instructions
- Superior baking and pastry skills
- Proficient pastry skills including icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques
- Knowledge of bread structure, dough hydration and lamination process for bakery station
- Knowledge of European classic pastry styles and techniques
- Able to follow recipes or chef's directions without supervision
- Demonstrate advanced ability in all food cookery techniques
- Demonstrate ability to lead, direct & train other employees and externs
- Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit
- Working knowledge of weights and measures, as well as basic math applications
- Professional appearance and demeanor
- Utilize interpersonal skills to deal effectively with all business contacts
- Ability to work organized alone or within a team environment
- Ability to speak, read, and write in English
- Ability to handle a fast paced, at times, extremely stressful environment
- Capable of following directions from Chefs, Directors, and department leaders
- Pass a written culinary/pastry test covering modern, fundamentals, and classic baking and pastry techniques with a score of at least 75%
- Complete a baking and pastry practical exam to test actual abilities
- Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage
- Must be able to perform repetitive motions
- Must be able to use body parts on a regular and continuing basis repeating the same motions for a reasonable period of time without resting
- Must be able to work in extreme temperatures
- Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours
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