Pastry Cook - Blackberry Farm

Blackberry Farm, LLC.; Tennessee; Sur place; USD 25 000 - 34 000; Plein temps

Résumé du poste

Blackberry Farm, LLC. in Walland, TN is seeking a Pastry Cook to support pastry production and dessert presentation for the restaurant. The role reports to pastry chef and involves maintaining the bakeshop.

The position requires culinary education and at least 1 year of experience; strong communication and math skills for scaling recipes are essential. Pay ranges from $18.00 to $25.00 an hour. Regular attendance is required and you must be able to lift up to 50 lbs, stand for long periods, and

Qualifications

• Culinary education preferred and 1+ year of pastry/restaurant experience.
• High school diploma or equivalent.
• Ability to compose effective recipes and communicate with guests and staff.
• Understand weights, measures and conversions for scaling recipes.

Responsabilités

• Cleanliness and organization of bakeshop.
• Communicate pastry supplies and equipment needs.
• Rotate and monitor raw and finished products; set up pastry line for dessert plating.
• Bake bread nightly; produce minor dessert components.
• Assist with in-room dining and Dogwood dessert production.

Connaissances

Recipe composition

Effective communication

Math - recipe scaling

Teamwork

Formation

Culinary education

High school diploma or equivalent

Description du poste

**It's fun to work in a company where people truly BELIEVE in what they're doing!** We're committed to bringing passion and customer focus to the business.1471 W. Millers Cove RdWalland, TN 37886The Pastry Cook, alongside the Pastry Chef, is responsible for all aspects of dessert production and presentation in support of restaurant operations. The pay rate for this role is $18.00 to $25.00 an hour.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Cleanliness and organization of bakeshop • Communication of all pastry specific supplies and equipment needs • Proper rotation and monitoring of raw and finished products • Proper following of dessert production rotation • Completing weekly ice cream inventory • Responsible for setting up pastry line for nightly dessert plating • Bake bread fresh throughout nightly service • Production of all minor dessert components • Deep cleaning station following service • Proper wrapping and storage of all pastry products • Awareness of upcoming events • Assist with in-room dining and Dogwood dessert production • Individual, bi-annual goals Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other Team Members, Managers, and interact with our guests. EDUCATION and EXPERIENCE • Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry • High school diploma or equivalent LANGUAGE SKILLS • Must be able to compose effective recipes • Must be able to communicate effectively with guests, managers, and team members MATHEMATICAL SKILLS • Must be able to convert recipes into larger and smaller batches as needed • Must thoroughly understand weights, measures, and conversion of both REASONING ABILITY • Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS • Requires heavy lifting of up to 50 lbs. • Must be able to be on feet for the duration of shift • Requires constant bending, stooping and reaching • Must be able to operate a company vehicle or golf cart safely WORK ENVIRONMENT • Fully equipped bakeshop staffed by as many as six people at one time • Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product • May occasionally be asked to go outside in all weather conditions