Pastry Cook 1

Theranchlb; California (MO); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled Pastry Cook to oversee pastry production for a vibrant restaurant. This role involves ensuring high-quality food preparation, collaborating creatively with chefs, and maintaining food safety standards. The ideal candidate will have a passion for baking, a keen eye for detail, and the ability to thrive in a fast-paced kitchen environment. Join a team that values creativity and excellence in culinary arts, and contribute to a delightful dining experience for guests. This is a fantastic opportunity for those looking to advance their culinary career in a supportive and dynamic setting.

Qualifications

• Minimum three years’ experience as a Pastry Cook required.
• Ability to maintain a neat and clean appearance.
• Must be able to follow recipes and understand baking measurements.

Responsibilities

• Oversee all aspects of pastry production and food storage.
• Implement and review systems for food preparation and ordering.
• Collaborate with chefs to create menu items and ensure quality.

Skills

Pastry Preparation

Baking Techniques

Food Safety Standards

Creativity in Menu Design

Communication Skills

Education

High School Diploma or Equivalent

2 Year Degree in Culinary Arts

Bachelor’s Degree Preferred

Tools

Slicers

Mixers

Food Processors

Job description

Job Details

Level: Management

Job Location: Laguna Beach, CA

Position Type: Full Time

Education Level: 2 Year Degree

Salary Range: $27.00 - $27.00 Hourly

Job Shift: Any

Job Category: Restaurant - Food Service

Description

POSITION OVERVIEW

Oversee all aspects of the Pastry production for Harvest Restaurant and Banquets, including food storage, preparation, baking and plating according to the menu’s and/or direction of the Executive Chef.

DUTIES AND RESPONSIBILITIES

Implement and review systems, pars, prep lists and assist with ordering

Oversee set up, prep and stock of stations with all necessary supplies Prep work for your station and restaurant (including knife work, portioning, baking, pastries, breads, ice crems, desserts, sauces, etc.)

Follow recipes and understand baking measurements and tools

Creativity and collaboration of menu items with Chef’s and cooks. Prepare and execute items from the menu, while working together as a team to ensure that food comes out simultaneously, in high quality and in a timely fashion Answer, report to and follow Executive, CDC and Sous Chefs instructions Stay organized and work clean before, during and after service Clean up station at end of shift by restocking for the next day- label and date everything

Be diligent flexible and accommodating with all dietary restrictions, preferences, and requests Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers

NOTE: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principal duties outlined above.

SUPPORTIVE FUNCTIONS In addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of The Ranch:

Consult with the Executive Chef and or sous chef daily as well as with other departments that are related to the Food & Beverage Department.

Qualifications

REQUIREMENTS FOR THE POSITION

Education and Licensing High school or equivalent education required. Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Skills and Experience

Certified Cook level or higher. Prior experience preferred.

Experience in a full-service kitchen, restaurant, banquets, or hotel/resort restaurant desired.

Grooming

All team members must maintain a neat, clean, and well-groomed appearance per The Ranch standards.

Education and Licensing:
• High school or equivalent education required. Ability to obtain and/or maintain any government required licenses, certificates or permits. Bachelor’s Degree preferred.

Skills and Experience:
• Minimum three years’ experience as Pastry Cook required. Prior hospitality and hotel experience preferred.

Grooming
• All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.

Competencies
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computation ability and basic computer skills.
• Thorough knowledge of pastry and dessert. Knowledge of accepted sanitation standards
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Ability to read recipes and follow their instructions. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• Knowledge of The Ranch operations, its services, and facilities.

PHYSICAL DEMANDS:
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by The Ranch environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to exert well-paced ability in limited space. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to reach other locations of The Ranch on a timely basis.
• Must be able to bend, stoop, squat and lift up to 25 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Other:
Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings.

Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities. Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of team members under their supervision.

Flexibility with schedule and on-call rotation.