Pastry Cook I - FT - Pfister Hotel

Description

JOB TITLE:              Cook Level I

DEPARTMENT:      Culinary/Food and Beverage

SUPERVISOR:         Executive Chef and Sous Chefs

POSITION PURPOSE:       Follow all instructions assigned by Chefs and ensure all duties assigned are carried out.  Prepare and cook all food items according to menus and expedite orders quickly and correctly as ordered.  Ensure all stations are set to outlet standards.  Ensure junior members of team are performing duties to standards and specifications.

ESSENTIAL FUNCTIONS:

1.                  Prepare and cook food properly and quickly following all required recipes in a timely manner.

2.                  Store food correctly using proper rotation and dating.

3.                  Maintain sanitary standards before, during, and after service.

4.                  Determine inventory of food items and requisition from storeroom.

5.                  Set up equipment needed for preparation prior to service.

6.                  Maintain high quality level of food production and presentation.

7.                  Cleanliness, sanitation and personal hygiene.

8.                  Responsible for set up station, breakdown, and all necessary advance prep.

9.                  Put all food away that has been requisitioned from storeroom.

10.              Prepare all food items according to recipe specifications.

11.              Make sure coolers are cleaned, organized and locked after work if finished.

12.              Perform and fill out duties as laid out on checklists and prep sheets.

13.              Perform other duties as assigned per Executive or Sous Chefs.

POSITION REQUIREMENTS:

1.                  Friendly and polite team member.

2.                  Must own a set of knives.

3.                  Ability to read Micros orders.

4.                  Professional schooling from culinary school preferred or 3 years similar experience.

5.                  Knowledge of kitchen equipment and food items.

6.                  Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.

7.                  Working knowledge of sauté, grill, fry, and poultry station.

8.                  Ability to creatively compose specials from items not being used.

9.                  Assist in control of food waste.

10.              Garnishing knowledge and experience required.

11.              Knowledge and comprehension of the English language.

12.              Leadership abilities a must.

The Pfister Hotel is an Equal Opportunity Employer.