Job Opening :: Pastry Cook

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The Pastry Cook is responsible for the daily production of the Peppermill Pastry Shop. This includes, but is not limited to, the daily production of high-quality baked goods, pastry items, ice creams, gelatos, mousse and cake fillings, and specialty desserts. Key roles to include: Trainer, Team Player, Culinarian and Communicator.

Duties:

• Prepares high quality, consistent pastries and baked goods for all outlets within the Peppermill.
• Prepares all pastry items as needed, including breakfast pastries, specialty breads and rolls, ice cream, sorbets, amenities, specialty desserts, and show pieces.
• Works in close conjunction with the leads and Executive Pastry Chef on all items pertaining to said area, maintaining proper par stocks.
• Reads and follows recipes, assists with production, filling orders from outlets, and doing finishing work as needed.
• Maintains the highest levels of professionalism, including adhering to the proper dress code (full clean uniform, nametags, hats, aprons, etc.)
• Checks and maintains all bakery equipment and reports any damaged or broken pieces to leads or upper management as quickly as possible.
• Ensures safety standards are followed and reports all unsafe conditions to management.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken as appropriate.
• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever needed.
• Assists with the institution of all recipe files and production schedules for all Peppermill pastry items.
• Follows all sanitation procedures as set by the Executive Pastry Chef, Executive Chef, and/or Executive Steward, maintaining the highest degree of cleanliness and organization within the pastry shop.
• Strives to attain excellence in making our pastry products the best in Northern Nevada.
• Supports the company culture expectation on delivering 4 diamond service.
• Adheres to all departmental and company policies, including but not limited to the attendance and appearance policies and the code of conduct.

Qualifications:

• Four or more years in high volume pastry production, whether Hotel/Casino, Restaurant or Bakery is preferred.
• Familiarity with aspects of pastry including: specialty bread and rolls, pastries, breakfast pastries, ice creams, sorbets, specialty desserts and showpieces (sugar, pastillage, chocolate, etc.) is preferred.
• High school diploma or G.E.D., culinary apprenticeship or culinary school graduate.