The Pastry Cook ensures that all pastries and baked items are produced as indicated by the production sheets, menus, and catering orders. Preparation of all pastry items for patients on the Skilled Nursing and Assisted Living floors and in the main dining room in accordance with daily select menus and spreadsheets. Room Service, catered events, and the Cafe. Assist the Executive Chef in menu development of Pastry items for teas, catering and all other food outlets in the community.

Responsibilities

• The Pastry Cook prepares and decorates all pastry items for the Main Dining Room, the Cafe, for the daily select menus, and any other areas as required.
• Responsible for the plating and/or display presentation of all pastries in every food outlet at the community
• Responsible for maintaining a daily production form that includes all pastry items produced during each meal period, all pastries served at catering events and all leftover pastries
• The Pastry Cook is responsible for giving the Executive Chef a weekly order request based on items to be produced.
• Responsible for attending menu meetings at the start of each meal period to explain and describe pastries being served
• Responsible for visiting Skilled Nursing, Assisted Living, and the Main Dining Room at least biweekly to solicit comments and gather new ideas
• The Pastry Cook is responsible for the proper upkeep and maintenance of all pastry equipment.
• Responsible for the proper rotation of food items, the proper labeling and covering of food items, documenting temperatures of walk-ins and freezers, and maintaining a clean, organized, and sanitary kitchen including all refrigerated and dry storage areas
• Responsible for working with the Dining Room Staff to create and maintain good communication and teamwork with the front of the house and the back of the house
• The Pastry Cook will assist with checking in and putting away any incoming food supply orders, as well as assisting in other areas of the kitchen when there is no pastry production process.
• Will attend meetings as necessary

Knowledge, Skills, and Abilities

• Knowledge of kitchen sanitation procedures
• Must possess good communication skills, both written and verbally
• Must be organized, flexible, and work well under pressure
• Knowledge of the safe use of commercial kitchen equipment, all professional baking equipment, knives, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computers/printers, fax machines, telephones, copiers, and elevators

Education and Qualifications

• Minimum two years formal culinary training program with degree
• Food service background in upscale restaurants, private clubs, retail, or wholesale bakery and/or hotels a must
• Dietary experience desired, but not required