Pastry Cook

Ridglea Country Club; Fort Worth (TX); On-site; USD 23,000 - 28,000; Full time

Job summary

Ridglea Country Club in Fort Worth, TX is seeking a Pastry Cook to produce pastries for ala carte and banquet functions. You will oversee daily production, manage costs, and ensure quality and presentation to club standards.

The role requires flexibility in scheduling, strong teamwork, and strict adherence to sanitation and safety guidelines. Night and weekend work are expected as part of this position.

Qualifications

• Must be able to work a flexible schedule and/or overtime.
• Must be available to work weekends and holidays.

Responsibilities

• Responsible for production of pastries for ala carte and banquet functions.
• Accountable for all pastry production costs and labor costs and for daily production oversight.
• Observe Ridglea Country Club safety rules and guidelines.
• Produce pastries according to recipes, ensure proper mise en place with minimal waste.
• Maintain sanitation and personal hygiene standards.
• Communicate with Pastry Chef daily and coordinate with the kitchen team.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Pastry Cook

Fort Worth, TX, US

3 days ago Requisition ID: 1504

Salary Range: $17.00 To $20.00 Hourly

Job Summary

Responsible for production of those duties assigned by Pastry Chef, all pastries for ala carte and banquet functions, private parties, special dinners, etc. Accountable for all food costs and labor costs and responsible to oversee daily production, waste and adherence to standard operating procedures. Observe Club safety rules and guidelines.

Job Tasks

• Working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook.
• 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 Chef or Executive Sous Chef before leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders.
• Production- Understands and uses recipes for all items produced. Produces correct amount of mise en place for daily use with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly. Checks with Pasty Sous Chef for any special items needed for that meal period, produces correct amount so that time and materials are not wasted. Assists with preparation of other food products on serving line as needed.
• Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibits ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns soiled food preparation utensils and other small-ware items to the proper areas.
• Sanitation - Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean and during shift and makes sure station is clean and neat for oncoming shift.
• Hygiene - Exhibits and uses proper personal hygiene, dresses professionally. Keeps cuts, abrasions and sores covered. Uses rubber gloves when necessary.
• Manages pastry production throughout ala carte and banquet operations to ensure the highest quality preparation and presentation on a consistent basis.
• Establishes and maintains professional standards of conduct and appearance at all times.
• Establishes and adheres to food cost and labor cost goals for ala carte and banquet functions, takes corrective actions as necessary to ensure that financial goals are attained.
• Attends weekly kitchen management meetings.
• Communicates with Pastry Chef on daily basis, updates them on day to day operation and reviews.
• Performs other necessary tasks as assigned by Pastry Chef.
• Presents him/ herself in a professional manner at all times showing leadership and self control.
• Is sensitive to members' requests and tries to accommodate any reasonable special request.
• Manages dating, labeling and covering all items in walk-in coolers and freezers.
• Maintains safety and security in workstation.
• Responsible for maintaining all walk in coolers using F.I.F.O. standards.
• Keeps all walk-in coolers free of debris, hazardous spills and wet floors
• Required to taste all pastry products produced for ala carte and banquets.

Working Hours

Varies.

Working Conditions

Environment is humid, wet, and often warm.

Special Requirements

• 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

Reports to:

Pastry Chef, Executive Chef, Executive Sous Chef