Pastry Cook

One Off Hospitality Group; Chicago (IL); On-site; USD 21,000 - 30,000; Full time

Job summary

One Off Hospitality Group in Chicago is seeking a Pastry Cook to handle production and plating for the dessert menu under the guidance of the Executive Pastry Chef.

The role requires maintaining high sanitation standards, teamwork, and the ability to work a flexible schedule in a fast-paced kitchen environment.

Qualifications

• High School Diploma or GED is required or equivalent.
• Food Handler Certification required.
• Ability to handle stress under pressure.
• Willingness to maintain a clean, healthy, and safe working environment.
• Ability to coordinate multiple activities with attention to detail.
• Ability to work independently, with minimal supervision.

Responsibilities

• Maintains a cheerful, courteous disposition and a neat, clean and professional image.
• Assists Pastry Chef in upholding standards and cleaning responsibilities across plating and pastry production.
• Prepares mise en place for the restaurant in timely fashion.
• Executes the recipes and portion specifications per leadership standards.
• Maintains appropriate pars for pastry items on the menu daily.
• Exhibits teamwork and positive morale among staff.
• Maintains safety and sanitation standards in the pastry kitchen and line.
• Communicates issues, concerns or ideas to supervisors promptly.
• Tolerates allergens as listed (peanuts, eggs, dairy, gluten, soy, seafood, shellfish).
• Works flexible hours as business dictates.
• Performs shift changes and opening/closing duties.
• Adheres to all safety and sanitation policies.
• Assists other team members as needed.

Skills

Time management

Teamwork

Communication

Attention to detail

Under pressure

Education

High School Diploma or GED

Food Handler Certification

Job description

Description

For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: EXECUTIVE PASTRY CHEF, CHEF DE CUISINE

FLSA: NON-EXEMPT

POSITION SUMMARY: The pastry cook is responsible for production and/or plating of all elements of the dessert menu offerings under guidance and standards of the Executive Pastry Chef.

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Assists Pastry Chef in upholding standards and cleaning responsibilities (applies to both plating and pastry production positions)
• Prepares mise en place for the restaurant in timely fashion
• Executes the recipes and portion specifications in accordance with the standards of the location’s leadership team
• Assists in maintaining appropriate pars for all pastry items on the menu daily
• Exhibits cooperative effort, team spirit and good morale among employees
• Maintains high safety and sanitation standards in the pastry kitchen and on the line
• Has strong ability to communicate any issues, concerns or ideas
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
• Able to work a flexible schedule as business dictates
• Performs shift change and/or opening or closing duties
• Adheres to all company safety and sanitation policies and procedures
• Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.