Pastry Cook - The Bartolotta Restaurants
Responsible for the effective daily operations of the pastry department. This includes employee development, financial management and facilities management. Responsible for assistance in the creating, implementation and management of the pastry menu.
Planning and directing food preparation
Manage food costs and control purchasing and inventory
Modify menus or create new ones for effectiveness and that meet quality standards
Manage pastry department staff’s activities and daily responsibilities
Interact with external vendors to obtain the best quality in pricing and products
Work closely with General Manager and Executive Chef
Comply with nutrition and sanitation regulations and safety standards
Maintain current and accurate recipes, reports and inventory related data
Conduct daily pastry line checks
Manage and coach personnel in an effective manner that meets quality service
Educate the FOH and BOH staff about new recipes and menu items
Meet with clients to detail cake and pastry orders for special events
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.
Must be able to read.
Must be able to lift up to 15 pounds at times.
Ability to stand for long periods of time.