The pastry prep associate prepares recipes and ingredients while maintaining high standards of food quality and food safety to guarantee guest satisfaction. 100% compliance to food safety standards, recipes and procedures is essential. Ensures pastry items are prepared in the amount as directed by management.
Essential Duties and ResponsibilitesMust be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Work in a busy environment, under pressure while maintaining a high level of customer service and correcting any guest food issues. Produce all items 100% to recipe specifications within the standard preparation time frame to ensure guest satisfaction and control food costs. Follow the procedure for recipe execution as stated in the la Madeleine Operations Guide. Ensure that all food used in preparation meets la Madeleine specifications for quality, shelf life and brand. Keep updated and knowledgeable on all recipe changes. Utilize the most updated recipes as dictated by management. Communicate with all positions including management throughout the shift regarding product issues, such as "shortages" and "outs" and product par levels. Pulls product from the freezer and the refrigerator for thawing. Prepares and pans product for baking. Bakes pastry products and pastry ingredients. Prepares pastry ingredients to include: creams, fillings, fresh fruits, etc. Slices, garnishes, and finishes cakes and pastries. Rotates products to ensure shelf life is respected and food cost is in budget. Assist other kitchen members with prep work and cleaning responsibilities. Assists with putting product orders away and organizing storage and walk-ins. Complete assigned prep work and stock station according to posted par levels. Set up station with proper utensils and equipment as posted. Clean and sanitize workstation, utensils and equipment throughout the day. Always work clean, following la Madeleine Food Handling Procedures.
Qualification StandardsStands/works/moves during entire shift with frequent bending and stooping. Lifts and carries sacks and cases of up to 30 lbs. multiple times per shift. Be able to acknowledge hazards such as broken glass, burns, slipping, and tripping. Able to work with different types of kitchen equipment including, but not limited to: convection ovens, stand mixers, knives, propane torch and pastry bags. Be able to read menu items and understand ticket orders. Works frequently in hot and cold environments. Be able to hear and communicate with managers, associates, and guests in the midst of loud background noises. Be able to pass recipe and food quality tests as required.
Now Hiring - Competitive Pay plus tip pool for Associates
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