Title Pastry Cook II
Categories Kitchen
Location Fort Lauderdale
Requirements

Minimum of 2 years of experience as a cook in a high volume restaurant
Able to speak and read English
Able to work weekends and holidays

Summary

This position is responsible for assisting with the production in the pastry kitchen. The pastry cook produces dough and dough products ready for baking. This position is also responsible for maintaining a sanitary work area.

Essential Functions

•Responsible for full set up and preparation of pastry items for outlets.
•Assists Pastry Chef with organization and sanitation of main kitchen including walk-ins & freezers.
•Control quality and consistency of all food served.
•Insure that station or relevant prep list is set in a timely manner.
•Demonstrates knowledge of all pastry items produced by an assigned station.
•Handles and stores food properly and safely.
•Produce all orders consistently, quickly, an in accordance with established quality standards.
•Demonstrates safe and competent use of all tools: knives, hand tools, utensils and equipment to decorate, slicers, pans, pots, ovens, grills, fry, steam, etc.
•Demonstrates knowledge of all basic techniques: bake, cook, whip, fold, grate, pipe, coat or otherwise produce food in the pastry kitchen.
•Assists Restaurant Pastry Chef with delegation of work.
•Dress in the full appropriate uniform at all times.
•Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
•Demonstrate respect for fellow associates, equipment, and customers.
•Communicate with the supervisory after each daily shift on work tasks and their coordination.
•Organizing: Demonstrated skill in organization work, setting priorities and planning ahead required.
•Perseverance: Demonstrated skill in working toward goals despite encountering obstacles.
•Drive for Results: Focus on and commitment to achieving outcomes required.
•Communicates needs for area to supervisor.
•Takes responsibility in absence of supervisor.
•Derives satisfaction from producing excellent pastry goods.
•Demonstrate ability to maintain the highest ethical standards in the work environment.
•Proven ability to work with a variety of people, based not only on legally protected
classifications but also differences in communication styles, learning styles and other
differences.
•Other duties as required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Physical Requirements

Position:
*Standing/walking
*Forward bend, squat, forward reach to retrieve items from cabinets
*Repetitive forward bend of head/neck
*Lifting through height of 6″ to 5′(squatting or forward bend) from dolly to refrigerator shelves
*Carrying boxes/bags of food a distance of 10 feet
*Shoulder motions below 90 degrees shoulder flexion
*Gross grasp to hold tongs, spoons
*Repetitive elbow motion in mid-range for chopping
*Repetitive wrist motions through partial range for stir and chopping.

Forces:
*boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
*Pots of food: 25-50 lbs.
Stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods.

Repetitions:
*Standing virtually all day (most standing is in one spot by oven)
*Walking: occasionally
*Lifting from dolly to refrigerator: 10-20 minutes 2 x day
*Forward flexion of head/neck: during all stirring and chopping.

Tasks:
*Stirring, chopping: repetitive and very frequent

Environment:
Most of shift is spent standing in front of hot stoves or ovens

Sensory:
High abilities with touch, sight, hearing, smell, and taste

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