SUMMARY The Pastry Cook is responsible for creating high quality preparation and presentation of pastry and bread items in all MPCC outlets, banquets, and special parties under the direction of the Pastry Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare pastries and baked goods according to recipe cards and to Club standards.
• Discuss daily events and production schedule with the Pastry Chef.
• Assist with rotating food in coolers, dry storage, and personal mise en place, to ensure freshness and reduce waste.
• Clean cooking surface and equipment.
• Assist in placing food on dish in bread and pastry production area.
• Set-up mise en place for the next day.
• Contribute a list of needed items to the daily food order with the approval of the Pastry Chef.
• Coordinate with pantry chef for plate up of desserts.
• Constantly work to improve and change product to maximize Member experience. Provide input when applicable.
• Ensure cleanliness of the kitchen above the level expected by the Health Department.
• Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail.
• Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely.  Attend Safety Committee meetings.
• Report to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior.

Qualifications

KNOWLEDGE, SKILLS & ABILITIES:

• Knowledge of different types of pastry, dessert, cake decorating.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials.
• Ability to plan, organize, prioritize, and assess problems to meet deadlines.
• Ability to perform tasks with attention to detail and accuracy.
• Ability to be flexible and adaptable.
• Ability to calculate figures and amounts such as weight, proportions, and percentages. 
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. 
• Ability to work independently in the accomplishment of a wide variety of duties.
• Ability to read and interpret documents such as recipes, safety rules, menus, operating and maintenance instructions, and procedure manuals. 
• Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.
• Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.

EDUCATION AND/OR EXPERIENCE:

• One to two years pastry and/or baking experience in high-volume, upscale kitchen.
• Graduate of accredited culinary program or apprenticeship preferred. 
• Private club, resort and/or hospitality experience preferred.

CERTIFICATES & LICENSES:

• Must have Food Handlers certification or obtain within 30-days of start date.
• Must provide valid document(s) to work in the US.

WORK ENVIRONMENT:
While performing duties of this job, the employee will be working within a well to dimly lit workspace and may be exposed heat elements.  Exposure to warm cooking environment, colder refrigerator, freezer, as well as slippery floors.  The noise level in the work environment is usually moderate to load.

PHYSICAL REQUIREMENTS:
While performing the duties of this job, the employee must be able to:

• Must be able to move frequently around the kitchen and other areas of the Club.
• Must be able to stand for up to 80% of the time in one general location.
• Must be able to distinguish between different flavors, textures, and temperatures to accurately prepare food items.
• Must be able to use standard kitchen equipment and utensils to carry out tasks.
• Must be able to detect items throughout the kitchen and storage areas.
• Frequently communicate with other staff and exchange accurate information in these situations. 
• Occasionally lift and move supplies weighing up to 50 lbs. throughout the Club.