Pastry Cook

SUMMARY Assist in the execution of pastry items for all venues of Mizner focusing on a high-quality Member experience. Some responsibilities can change depending on venue business necessities and responsibilities set forth by culinary management in Mizner operations manual. QUALIFICATIONS 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. REQUIREMENTS High School Diploma, GED or equivalent. Culinary Associates Degree or Culinary Apprenticeship or 2 years’ experience as pastry cook, baker or similar. Knowledgeable of basic pastry equipment and pastry skills. Flexible working hours, including weekends, evenings and holidays or as required. Excellent interpersonal and communication skills. Read and follow recipes unsupervised for preparing pastries, desserts, and other items for consumption at Mizner. Ability to measure and mix recipes using the proper equipment and following proper method of production. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Decorates pastry items as needed. Receptive to new methods of production and can have the ability to reproduce consistently. Prepare items on prep list for day to day operation in the pastry department. Proper storage of all supplies, ingredients, and pastry equipment. Receive deliveries to pastry shop and store accordingly. Label and date all products. Prepare food in accordance with current federal, state, and corporate standards, guidelines, and regulations to ensure that the best quality food is provided. Follow Mizner and Florida Health Code policy and procedures including cleaning, sanitation, and storage. Maintain pastry shop in a clean and organized manner. At all times provide the highest quality of product and service to Members. Comply with all Mizner policies and procedures. Report all accidents and injuries in a timely manner. Performs other duties as assigned by the Executive Chef or Sous Chef. MEASURES OF PERFORMANCE Pastry Cooks will be evaluated though out the season based on menu knowledge, job performance, attendance, dependability, cooperation, initiative, work quality culminating on an end of season review. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work near moving mechanical parts; work in high, precarious places; fumes or airborne particles and risk of electrical shock. The noise level in the work environment is usually loud.