At the Army Navy Country Club, the Pastry Cook 1 Position assists the Pastry Chef in the management of the pastry team and acts as their leader. They will supervise and assign cooking, cleaning, and food preparation duties to staff members and ensure that these duties are carried out in an effective and timely manner. The Pastry Cook 1 also oversees the maintenance and daily pastry operation of the kitchen. In addition the Pastry Cook 1 will ensure equipment and staff needs are met.
Preforms as working supervisor, responsible for all food preparation and cooking in assigned areas.
Tastes products, review menus, estimates food needs, and keeps records in order to accurately plan production requirements.
Communicates grocery and supply needs on a daily basis, checking inventories and quality of raw product.
Preform portion and quality control by monitoring prep-work and distribution of product.
Assist Chef(s) in menu planning, dietary needs, recipe development, and product testing.
Inspects and reports any faulty equipment through the proper channels so repairs can be made.
Prioritizes and ensures kitchen cleanliness and sanitation.
Trains other culinary team members on proper cooking techniques, FIFO, food storage, and kitchen sanitation.
Oversees cleaning and maintenance of walk-ins and dry store rooms.
Assists with scheduling, promotion and disciplinary needs of staff members.
At the discretion of the Chef, areas of responsibilities are subject to change on a daily or long-term basis to meet the needs of the team.