Pastry Cook

Yardbird Dc
Washington, DC
Jun 08, 2021
Jun 11, 2021
Food Service, Cook
Full Time
Growing up Southern is a privilege. It runs a helluva lot deeper than just where youre born. Its a set of ideals passed down through generations. Sure, its about sweet tea and swimmin holes, front porches and fried chicken, magnolias and Moon Pies. But more importantly, its about being devoted to your roots; having a sense of place, of tradition, of family, hard work and each other. And those, my friends, should be universal ideals. To that end, we proudly present Yardbird Southern Table & Bar. A house of worship to farm-fresh ingredients, classic Southern cooking, culture and hospitality. What we believe is a noble endeavor indeed. So stop on by, cop a seat and sample some made from-scratch divinity. Were serving up the freshest, most inventive takes on regional Southern fare seven days a week with a foot-stompin, soul-healin brunch on the weekends. Well keep a place set for you.REPORTS TO: Executive ChefKEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B StaffJob Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to perform job functions with attention to detail, speed and accuracyAbility to prioritize, organize and follow throughAbility to be a clear thinker, remain calm and resolve problems using good judgmentAbility to work well under pressure of meeting production schedules and timelines for guests' food ordersAbility to maintain good coordinationAbility to work with all products and ingredients involvedAbility to use all senses to ensure quality standards are metAbility to differentiate datesAbility to operate, clean and maintain all equipment required in job functionsAbility to comprehend and follow recipesAbility to perform job functions with minimal supervisionAbility to work cohesively with co-workers as part of a teamMust be able to maintain tact and be cool under pressureAble to work flexible hours necessary including off hours, weekends and holidaysAble to effectively communicate in English, in both written and oral form Responsibilities: Maintain and strictly abide by state sanitation/health regulations (where applicable)Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safelyMaintain complete knowledge of and comply with all departmental policies and proceduresMeet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performanceInspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shiftOrganize all the various prep items needed from different areas to ensure that all items are in place and ready for servicePrepare all menu items following recipes and yield guides, according to department standardsAssist in monitoring inventory of prepared food items to keep waste down while managing 86sMinimize waste and maintain controls to attain forecasted food costTransport empty, dirty pots and pans to the pot wash station Work Environment While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burnersThe noise level in the work environment is usually loudWhile performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smellThe employee frequently is required to walkPreferred: Minimum 2 years-experience in high volume or fine dining pastry kitchens.Culinary degree from accredited school or university.Excellent verbal and written communication skills.Excellent critical thinking and decision-making skillsby Jobble