Pastry Cook

Responsibilities: Performs all aspects of dessert preparation, cooking, and presentation. Prepares all dessert items as directed in a sanitary and timely manner. Keeps stations stocked, uses a batch cooking method for all food items with documented time/temperature logs. Follows recipes, portion controls and presentation specifications as set by the Executive Chef. Restocks all items as needed throughout the shift and completes an order sheet to maintain the appropriate level of supplies and inventory. Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills. Assists with washing pots and pans along with dishwasher on other projects. Assists with daily lineup meetings. Follows all local, state and government guidelines related to food safety, sanitation, and personal protection equipment (PPE) requirements. Ability to work calmly and effectively under pressure. Ability to work in a team environment and take direction. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Strong verbal and written communication skills, strong organizational skills with attention to detail. Self-motivated with a creative problem-solving aptitude.

Education/Experience: Minimum of 1-year previous experience creating desserts and baked goods from scratch in large volumes. Basic understanding of professional cooking and knife skills. Servsafe Food Handlers Certification preferred. Servsafe Michigan Allergen Certification preferred.

Benefits: Paid Time Off, Earned Sick Time, Medical, Dental, Vision, Life, 401(k), etc.