Job Description

Job Description

Job Description

The Pastry Cook is responsible for the daily production of the Peppermill Pastry Shop. This includes, but is not limited to, the daily production of high-quality baked goods, pastry items, ice creams, gelatos, mousse and cake fillings, and specialty desserts. Key roles to include: Trainer, Team Player, Culinarian and Communicator.

Duties:

• Prepares high quality, consistent pastries and baked goods for all outlets within the Peppermill.
• Prepares all pastry items as needed, including breakfast pastries, specialty breads and rolls, ice cream, sorbets, amenities, specialty desserts, and show pieces.
• Works in close conjunction with the leads and Executive Pastry Chef on all items pertaining to said area, maintaining proper par stocks.
• Reads and follows recipes, assists with production, filling orders from outlets, and doing finishing work as needed.
• Maintains the highest levels of professionalism, including adhering to the proper dress code (full clean uniform, nametags, hats, aprons, etc.)
• Checks and maintains all bakery equipment and reports any damaged or broken pieces to leads or upper management as quickly as possible.
• Ensures safety standards are followed and reports all unsafe conditions to management.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken as appropriate.
• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever needed.
• Assists with the institution of all recipe files and production schedules for all Peppermill pastry items.
• Follows all sanitation procedures as set by the Executive Pastry Chef, Executive Chef, and/or Executive Steward, maintaining the highest degree of cleanliness and organization within the pastry shop.
• Strives to attain excellence in making our pastry products the best in Northern Nevada.
• Supports the company culture expectation on delivering 4 diamond service.
• Adheres to all departmental and company policies, including but not limited to the attendance and appearance policies and the code of conduct.

Qualifications:

• Four or more years in high volume pastry production, whether Hotel/Casino, Restaurant or Bakery is preferred.
• Familiarity with aspects of pastry including: specialty bread and rolls, pastries, breakfast pastries, ice creams, sorbets, specialty desserts and showpieces (sugar, pastillage, chocolate, etc.) is preferred.
• High school diploma or G.E.D., culinary apprenticeship or culinary school graduate.

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