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Job Description
The Pastry Cook position is focused on delivering high quality food that meets and exceeds departmental standards as set by Sous Chefs & Executive Chef. The Pastry Cook may work in the Outlet kitchen, Banquets or the Pastry Shop. The Pastry Cook is expected to be highly productive with routine tasks and be developing their skill and experience set toward attaining Red Seal qualification.

What you will be doing:

• Produce excellent quality food items by following established procedures for food production as set by Sous Chefs and the Executive Chef.
• Make a mise en place list and set up next day’s shift for success.
• Follow menu item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
• Use correct food storage and rotation procedures to minimize food waste. Ensure fridge temperatures are recorded.
• Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.
• Drive Guest Satisfaction Index scores by ensuring standards for timeliness of service are being met.
• Assist in enhancing the colleague experience through teamwork and a positive attitude.
• Ensure the kitchen fridges and walk-ins are clean and organized.
• Communicate to the Sous Chefs or Chef de Partie any equipment maintenance needs.
• Ensure that food for the staff Cantina is of high quality and cost effective.
• Ensure that the kitchen is operating in a manner consistent with the programs of the Sustainability Committee.
• Other duties as assigned.

QUALIFICATIONS

• 1-2 years experience in the food service industry in quality establishments. Quality high volume banquet experience or quality a la carte experience an asset.
• Valid Food Handler Certificate required.
• Bakery or Pastry Experience required.
• Graduate of a recognized culinary school recommended.
• Excellent verbal communication skills.
• An energetic team player with the ability to multitask successfully.
• Must be highly organized and enjoy working in a dynamic environment where he/she is expected to take pride in consistently producing excellent quality food for our guests.
  Additional Information

• Produce excellent quality food items by following established procedures for food production as set by Sous Chefs and the Executive Chef.
• Make a mise en place list and set up next day’s shift for success.
• Follow menu item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
• Use correct food storage and rotation procedures to minimize food waste. Ensure fridge temperatures are recorded.
• Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.
• Drive Guest Satisfaction Index scores by ensuring standards for timeliness of service are being met.
• Assist in enhancing the colleague experience through teamwork and a positive attitude.
• Ensure the kitchen fridges and walk-ins are clean and organized.
• Communicate to the Sous Chefs or Chef de Partie any equipment maintenance needs.
• Ensure that food for the staff Cantina is of high quality and cost effective.
• Ensure that the kitchen is operating in a manner consistent with the programs of the Sustainability Committee.
• Other duties as assigned