Pastry Cook I

8th & Demonbreun; Nashville (TN); On-site; USD 21,000 - 30,000; Full time

Job summary

8th & Demonbreun in Nashville, TN is seeking a Pastry Cook I to support culinary leadership in daily operations while upholding top-tier cleanliness and sanitation standards.

The role requires at least 1 year of professional kitchen experience, English proficiency, and a professional demeanor suitable for a luxury environment; culinary training or apprenticeship is preferred. Full-time position with growth opportunities.

Qualifications

• Minimum 1 year of culinary experience in a professional kitchen.
• Ability to speak, read, write and understand English.
• Professional demeanor suitable for a luxury environment.
• Knowledge of health/safety, sanitation, HACCP procedures.
• Knowledge of kitchen equipment operations.
• High School education or equivalent; culinary training preferred.

Responsibilities

• Prepare mise-en-place and ingredients before cooking.
• Handle food according to HACCP guidelines.
• Maintain cleanliness and sanitation in designated areas.
• Assist with daily inventory and requisitions.
• Perform additional duties as assigned.

Skills

English proficiency

Professional demeanor

HACCP knowledge

Kitchen equipment operations

Education

High School diploma or equivalent

Culinary training or apprenticeship preferred

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 I

Full Time Professional Nashville, TN, US

18 days ago Requisition ID: 3019

General Summary of Duties:

Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas

Examples of Duties (include but are not limited to the following):

• Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
• Maintain the specific kitchen area clean and hygienic
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
• Pick up products from stores in accordance with HACCP guidelines and Company policies
• Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
• Perform additional duties and projects as assigned

Position Requirements:

• A minimum of 1 year of culinary experience in a professional kitchen
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent
• Culinary training or accredited apprenticeship program preferred

Typical Physical / Mental Demands:

• Must be able to stand and walk for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push