Pastry Cook IV

Prepare ingredients for cooking, portioning, chopping, and storing; wash and peel fruits and vegetables; weigh, measure, and mix ingredients; cook according to recipes and quality/presentation standards; prepare cold foods; operate ovens, stoves, grills, microwaves, and fryers; test foods for doneness and monitor quality; set up and break down workstation; serve food in proper portions; maintain cleanliness and safety of kitchen and equipment; follow safety policies, report issues, and maintain professional appearance; develop positive relationships with colleagues and support team goals; stand/walk for extended periods; perform other reasonable duties as assigned.