PASTRY COOK
On-site · Milwaukee, Wisconsin, United States
Job Summary
Responsible for the effective daily operations of the pastry department, including employee development, financial management, and facilities management, as well as creating, implementing, and managing the pastry menu. Plan and direct food preparation, manage food costs and purchasing/inventory, modify menus for effectiveness and quality, supervise pastry department staff, interact with external vendors for pricing and product quality, collaborate with General Manager and Executive Chef, ensure nutrition and sanitation regulations are followed, maintain accurate recipes and inventory data, conduct daily pastry line checks, coach personnel to deliver quality service, educate FOH/BOH staff on new recipes, and meet cake/pastry orders for special events. All other duties as assigned.
Required Qualifications
- Basic understanding of or ability to learn basic sanitation and regulations for workplace safety
- Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures
- Ability to work efficiently and quickly
- Must be able to work well as part of a team
- Must be able to work well under pressure
- Ability to maintain personal cleanliness
- Must be able to work early mornings, evenings, weekends, and holidays
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