Lead Line Cook- Bakery

Reynolds Lake Oconee; Greensboro (GA); On-site; USD 21,593 - 30,754; Full time

Benefits offered by this job

Medical, dental, vision and life insurance

Paid time off

401(k) with company match

Job summary

Reynolds Lake Oconee is seeking a Pastry Cook to prepare and produce high-quality pastry items while maintaining a clean and organized workspace. The ideal candidate should possess a strong work ethic, as well as the ability to work both independently and as part of a team.

This role entails working flexible hours, including weekends and holidays. Benefits include medical coverage, paid time off, and 401(k) options. If you are detail-oriented and enjoy a dynamic work environment, we encourage you to apply!

Qualifications

• Must be 18 years of age or older.
• Must be able to work a flexible schedule, including weekends and holidays.
• Good communication skills with members and co-workers.

Responsibilities

• Prepare and produce a variety of pastry items according to recipe standards.
• Manage inventory of pastry supplies and notify Pastry Chef of shortages.
• Maintain sanitation practices and cleanliness in the workspace.

Skills

Ability to read and write English

Teamwork

Outing personality

Attention to detail

Honesty and integrity

Job description

This position pays $19/hr . PM premium rate of $21/hr for all hours worked after 5pm.

Duties and Responsibilities

• Working knowledge of Club policies and guidelines as outlined in the Reynolds Lake Oconee Employee Handbook and Orientation Guide.
• Knowledge - Possesses technical skills needed to fulfill required job duties. Shows active interest in self‑improvement
• Work Ethic - Exhibits professional attitude towards superiors, colleagues, and work. Is timely and checks with Executive Pastry Chef or Pastry Chef before leaving. Must have a professional attitude when dealing with all staff, members and public.
• Production - Correct inventories and requisitions of all items and communicates with Pastry Chef and Kitchen Management on service needs. Understands and uses recipe cards and production sheets. Produces the correct amount of mise‑en‑place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible. Prepares all dough and batters to proper doneness and flavors correctly. Checks with Pastry Chef for any special items needed for that meal period. Produces the correct amount so that time and materials are not wasted.
• Organization - Properly assembles all tools and utensils needed to accomplish job duties.
• Exhibit’s ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to request or offer help to or from colleagues.
• Sanitation - Understands and follows sanitation practices. Properly cools and stores all Batters, doughs, bases, sauces, and baked products. Keeps bake shop and coolers clean and neat, and everything must be wrapped and dated during shift.
• Hygiene - Exhibits and uses proper personal hygiene, and dresses professionally. Keeps cuts, Abrasions and sores covered. Uses rubber gloves when necessary.

Additional Responsibilities

• Produces ice cream, ganaches, icing, batters and confections, etc. to maintain an inventory of pastry at all times.
• Prepares and serves items in accordance with portion and presentation standards.
• Notifies the Pastry Chef in advance of expected product shortages; as needed to prepare menu items and production needs.
• Maintain the highest sanitary condition.
• Assist Pastry Chef and other pastry cooks in the completion of other duties as assigned.
• Makes sure all items are wrapped, dated, labeled, and stored in a proper fashion.
• Maintains safety, sanitation and security in work station

Experience/Skills/Education/Experience

• Must be 18 years of age or older
• Ability to read and write English
• Must be able to work a flexible schedule and/or over time if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co‑workers as needed.
• Must have an outgoing personality.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.
• Perform other duties as required.

Physical Requirements

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl, and/or sit up to 10 hours per day.
• Use hands to finger, handle, or feel objects, tools, and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests, and co‑workers.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to push, pull or lift up to 50lbs.
• Independent mobility throughout the Clubhouse
• Medical, dental, vision and life insurance
• Paid time off:1 week vacation after 6 months; sick, personal days, and 10 holidays after 90 days
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.