Pastry sous chef

Purpose: Prepare pastry items according to production schedules and banquet event orders that meet quality standards while maintaining a safe, sanitary work environment. 

Essential Functions:
Prepare pastry items according production schedules and banquet event orders or consistent quality following recipe cards, as well as production, portion, and presentation standards; 

Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs. 

Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. 

Date all food containers and rotate as per policies, making sure that all perishables as kept at proper temperatures; check parts to shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct and food cost problems; control food waste, loss and usage per policies.