Job Purpose: 

Carry out the production and plating of pastry and bread products. Responsible for maintaining food quality, cleanliness and sanitation with specific focus on the pastry and bakery department.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company.
• Properly follow all recipes and techniques.
• Ensure that pastry items are of the highest quality and that the needs of the restaurant are always met.
• Verify that all pastry department products are delivered in the correct quantities and quality that meets the company’s guidelines.
• Understand and follow all policies, procedures, standards, specifications, guidelines and training programs.
• Maintain company expectations of food and service through working side by side with the entire kitchen team.
• Achieve company goals in food quality, facility maintenance, sanitation and cleanliness.
• Participate in all scheduled employee meetings to represent the pastry department, as well as to give and receive feedback and suggestions.
• Upkeep of all kitchen equipment and facilities with specific focus on the pastry department so that health and safety standards are met.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 

Working Conditions and Expectations:

• Work schedule requires weekends, holidays.
• Shifts will range from 8– 12 hours.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create, maintain a positive, safe and productive working environment. 

Qualifications:

• Minimum of 3 years of experience working pastry line and plating desserts.
• Communicate and understand the predominant language(s) of our guests.
• California Food Handlers Card required.