Pastry Line Cook

Position Title: Pastry Line Cook

Reports to: Executive Chef, Executive Sous Chef, Sous Chef(s)

FLSA Status: Hourly, Non-exempt

JOB SUMMARY

The Pastry Line Cook position is responsible for prepping a variety of food including and

limited to bakery and pastry production and service (plating) according to the club’s

standard recipes using a variety of equipment and utensils according to the daily prep list.

This person from time to time may be required to work in another capacity in the kitchen

to assist out the entire operation.

ESSENTIAL DUTIES INCLUDE, but are not limited to

• Take inventory of all items required for station set-up and determine those items

that require preparation.

• Prepare items according to standard recipes.

• Coordinate and time orders with other kitchen operations.

• Requisition items needed to produce menu items.

• Notify Culinary Management TEAM of expected shortages or issues that arise.

• Ensure that assigned work areas and equipment are clean and sanitary by using

sanitation buckets.

• Set-up, maintain, break down and clean pastry cook station and other areas of the

kitchen that require this action.

• Cover, date and neatly store all leftover products that are re-usable in accordance to

proper food storage “Cooked over Raw Product”.

• Make recommendations for maintenance, repair and upkeep of the line prep area

and equipment.

• Close the kitchen pastry area properly using the closing checklist.

• Follow the weekly “Railroad Cleaning Schedule”.

• Attend kitchen staff meetings and offers suggestions for improvements.

• Assist with other duties as assigned by Culinary Management TEAM.

EDUCATION AND/OR EXPERIENCE

• High School diploma or GED.

• Currently enrolled or successful completion of a two-year course at culinary school.

• A minimum of two years of experience in kitchen preparation and cooking.

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS

• Working knowledge of culinary equipment and standard procedures

• Knowledge of food handling and preparation principles and procedures for all foods

produced and served in the club meeting the guidelines of the DHEC.

• Ability to work as part of team in a fast-paced environment

• Ability to follow directions, verbal and written

• Knowledge of and ability to perform required role during emergency situations

LICENSES AND CERTIFICATIONS

• ServSafe food safety certification.

PHYSICAL REQUIREMENTS

• Must be able to remain in a stationary position for long periods of time

• Must be able to move about the kitchen to access and use equipment and items

needed for recipes

• Must be able to identify items needed from established recipes

• Frequent positioning of self to reach stock

• Occasional lifting and carrying of items up to 50 lbs.

• Involves working in a kitchen environment with some exposure to heat, humidity,

and noise.

Greenville Country Club management has designed this job description to present the key duties and requirements necessary

to achieve the job’s results. It is not intended to be a comprehensive list of all duties, responsibilities, and

qualifications. Management reserves the right to change, rescind, add, or delete the functions of this position at any time.