Pastry Cook and Decorator

REPORTS TO: Executive Pastry Chef, Pastry Sous Chef

POSITION SUMMARY

• Decorate cakes and pastries
• Familiar with chocolate work
• Prepare pastry food items according to designated recipes and quality standards
• Operate mixers, ovens, scales and other pastry/baking equipment
• Able to interpret, understand and follow instructions, as well as solve problems
• Periodically participates in meetings for kitchen personnel for continued training and development, food and general safety, sanitation, informational updates, and on-going communications.
• Ensure that all areas of the kitchen, equipment, storage areas, refrigeration and small wares are maintained up to the cleanliness and sanitation standard of Catering by Michaels.
• Work parties, events and holidays as needed.
• Complete all duties while adhering to Catering by Michaels guidelines on sanitation, safety and organization.

PHYSICAL DEMANDS:

• Must be able to lift, handle and carry food supplies, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well paced mobility for a period of up to 4 hours in length.
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain, store and stock supplies and equipment.
• Must be able to effectively communicate and listen to supervisors and employees.
• Must be able to taste in order to distinguish between flavors, spices, temperatures, and mouth feel and smell to distinguish odors and scents, including the appeal and level of intensity for all food and beverage products.
• Must be able to work in an environment of extreme cold (30 degrees) and heat (above 100 degrees) with that may include fumes, odors, dust, smoke and loud noises.

MINIMUM QUALIFICATIONS:

• Regular, predictable attendance
• Previous professional baking experience (1-3 years)
• Open availability for scheduling
• Excellent time management skills
• Ability to multi-task and remain flexible to the changing needs of the business
• Preferred to be bi-lingual in English/Spanish.