Pastry Cook

Position Title : Pastry Cook Department : Food & Beverage-Kitchen Reports To : Banquet Chef, Executive Sous Chef, Executive Chef

Summary

The Pastry position reports to and is under the direction of the Executive Chef, Executive Sous Chef and Banquet Chef. S / he in this position will be held responsible for the preparation of all club favorites to include delightful desserts and decadent pastries.

Essential Duties and Responsibilities

• Complies with the club's policies and procedures as established in the employee handbook.
• Must be a creative and artistic culinary professional that is able to independently manage the day-to-day operation of the bakery on premise.
• Possess an understanding of plated dessert presentations and banquet dessert production.
• Fundamental skill and experience with Special Occasion cakes, pies and confections.
• Develop innovative ideas for bakery shop production taking into account member requests, feedback and dietary restrictions.
• Ensure all deadlines are made on time and of the highest quality.
• Ensure quality, consistency, and adherence to CCC standards.
• Operates kitchen utensils and / or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Have high quality standards for production and service.
• Must be able to work productively with little supervision.
• Cleans and sanitizes work station and equipment.
• The Pastry Cook must work in conjunction with the other kitchen personnel to ensure members and their guests' food is prepared and ready to be served in an orderly fashion.
• Must pay close attention to detail and work well in pressure situations.
• Consistently follows all sanitation-related requirements, including those related to personal hygiene.
• Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor.
• Possesses a professional behavior and appearance at all times.
• Completes other appropriate work assignments as requested by the Executive Chef

Position Qualifications and Functional Skills

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. Furthermore, he / she should possess the following personal and professional characteristics :

• Must be 18 years of age
• Must have good communication skills including understanding and speaking English
• Must be detail oriented, organized and efficient.
• Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery.
• The individual in this position will be required to fulfill the physical demands of the position. S / he will often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours.
• Candidates must have knowledge in all aspects of bakery preparation, gourmet desserts and sauces.
• Ideal candidate will possess an Associate's degree in Culinary or Pastry and five years pastry experience, preferably in a Country Club setting.

Expert knowledge working with chocolate, sugar, pastry and bread items required.

There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.

Job Category Permanent, Full-Time, Non-Exempt

Contact Information :

Brandon Gross

Executive Chef

Columbia Country Club

7900 Connecticut Ave.

Chevy Chase, MD 20815

O : (301) 951-5025

F : (301) 951-5009

Email preferred : [email protected]

www.columbiacc.org

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