Pastry Cook

Genesis Health

Princeton (NJ)

On-site

USD 42,000 - 60,000

Full time

4 days ago

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Benefits offered by this job

Competitive Salary

Flexible schedule

Comprehensive training

Medical Insurance

Paid Sick time

Great Discount Program

Job summary

Genesis Hospitality in Princeton seeks a Pastry Cook to lead pastry production, finishing desserts, and maintaining high quality in the pastry shop. The role requires working weekdays, nights, weekends and holidays, with a focus on teamwork and adherence to recipes.

You'll manage mise en place, inventory control, proper labeling, and safety standards while collaborating with Chefs and supervisors. A high school diploma and fluent English are required; Spanish speaking is a plus.

Qualifications

High school diploma and ability to follow recipes precisely.
Exemplary baking and pastry knowledge.
Must be fluent in English; bilingual Spanish a plus.
Ability to work weekdays, nights, weekends, and holidays.
Strong knife skills and knowledge of kitchen safety.

Responsibilities

Produce dessert and bakery products following recipes and chef directions.
Maintain clean, sanitary work area and station daily.
Maintain standards of personal hygiene and proper uniform guidelines.
Demonstrate leadership within your work group or station partners.
Communicate effectively as a team with supervisors, employees, and customers.

Skills

Exemplary baking & pastry skills

Leadership skills

Team player

Fluent English

Able to lift 25 lbs

Ability to work under pressure

Education

High school diploma

Spanish language ability (bonus)

Tools

Kitchen equipment knowledge

Knife skills

Job description

Pastry Cook

Job Summary

This position plays a primary role in the execution of production and finishing of all baking and pastry products in the pastry shop of Chez Alice Princeton. This individual displays exemplarily skills, knowledge, and leadership in the realm of kitchen production, finishing desserts, baked goods and finishing techniques. Candidate must be willing to work weekdays/nights, weekends and/or holidays.

Performs job related duties as required; to include daily food requisitions, pastry production, finishing and set-up of retail case and the ability to work on an a la carte line in the kitchen production area of the pastry shop.

Responsibilities

Produce dessert and bakery products while following recipes and/or chef's directions consistently and efficiently without supervision.
Maintain clean and sanitary work environment and station on a daily.
Maintain standards of good personal hygiene and proper uniform guidelines
Project positive, self-motivated & professional attitude always
Work safely with and around equipment with moving parts, knives, hot surfaces & steam
Consistently checks quality of food items needed for daily mise en place, practice.

proper rotation (FIFO) and prep levels

Able to handle multiple large amounts of prep levels with consistency and without

sacrificing food quality

Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food inventory.
Properly label, date and rotate all products to ensure safe keeping and sanitation.
Able to control prep inventories, outlet requisitions and par levels.
Demonstrate leadership skills within your work group or station partners.
Ability to communicate effectively as a team player with supervisors, employees, and customers.
Ability to lift to 25 lbs.
Able to manage the stations and the needs of the pastry shop in the absence of the Pastry Chef with a positive supportive attitude.
Ability to effectively work any and all shifts including holidays.
Keeps busy, consistently looking to help others as time allows

Additional Qualifications

Ability to receive, understand & carry out instructions.
Exemplary baking and pastry skills and knowledge
Exceedingly proficient pastry skills including icing, glazing and piping, individual dessert production & basic baking techniques
Able to follow recipes or chef's directions without supervision.
Demonstrate advanced ability in all food cookery techniques.
Working knowledge of kitchen equipment, good knife skills.
Working knowledge of weights and measures.
Professional appearance and demeanor
Utilize interpersonal skills to deal effectively with all business contacts.
Ability to work organized alone or within a team environment.
Must be fluent in English
Ability to handle a fast-paced, and at times an extremely stressful environment capable of following directions from Chefs, Directors, and Department Leaders
Must obtain SERV Safe certification.

Physical Demands: Physical, Mental and Workplace Environment Conditions

While performing the duties of this job, the employee is required to:

Reaching Forward Constant (>67%)
Lifting Frequent (34-66%) (50lbs maximum weight)
Reaching Overhead Occasional (<33%)
Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Occasional (<33%)
Standing Constant (>67%)
Walking Frequent (34-66%)
Pushing/Pulling (<33%) (150lbs maximum weight)
Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
Must be able to perform repetitive motions.
Must have ability to use body parts on a regular and continuing basis repeating the same motions for a reasonable period of time without resting.
Must be able to work in extreme temperatures.