Produces all desserts, ice creams, sorbets, sauces, and other various baked goods. Follows all safety and sanitation standards, including proper cooling procedures and FIFO. Ensures all product necessary for production is ordered through the proper channels. Involved in menu planning and recipe testing for all pastry endeavors, including planning and producing all desserts for special catering events. Ensures that all standards are being met as far as production and plating are concerned.

Responsible for preparing breakfast and lunch for 200 persons per mealaccording to guidelines set forth by kitchen supervisor- Responsible for all baking and pastry for special events and occasions- Assists kitchen supervisor in overseeing all safety and sanitationprocedures- Substitute for or assist all other kitchen positions whenever necessary

Season and cook food according to recipes or personal judgment andexperience- Substitute for or assist other cooks during emergencies or rush periods- Prepare and grill all proteins, breads, and soups for service- Coordinate ingredients for daily specials, as defined by Head Chef

Inspect and clean food preparation areas, such as equipment and worksurfaces to ensure safe and sanitary food-handling practices- Season and cook foods according to personal judgment and experience- Prepare sauces, vinaigrette’s, and hors d’oeuvres- Coordinate and supervise work on a station by station basis- Produce breads, rolls, cakes, cookies, soufflés, ice creams, sorbets, andvarious other pastries

Confer with customers or supervising personnel to address questions,problems, etc.- Schedule or dispatch drivers to appropriate locations according tocustomer requests, specifications, or needs using radios or telephones- Receive or prepare work orders by telephone or through use of theinternet- Receive, record and bank all cash, checks and vouchers- Perform general office duties such as filing, answering telephones, andhandling routine correspondence