Pastry Cook | Yale University - Military Veterans

Produces a variety of full portion plated desserts, elevated stationary desserts, bite size desserts, passed desserts and fun edible, innovative gifts.1) Pastry Production: Demonstrates expertise in producing a wide range of pastry items, including laminated doughs, pie and tart doughs, cakes, creams, custards, mousses, buttercreams and fillings, plated desserts, and sauces. Selects and utilizes appropriate ingredients and equipment for pastry preparation. Proficiently operates all necessary pastry equipment and tools, such as ovens, mixers, sheeters, cutters, extruders, tempering machines, and ranges. Possesses the ability to calculate ingredient proportions and conversion factors. Exhibits familiarity with standard tools and equipment used in the pastry kitchen.2) Pastry Fundamentals: Utilizes foundational knowledge of pastry techniques such as panna cotta, souffle, chocolate fondant, fruit tart, macarons, mousse, cheesecake, caramelized fruit, basic chocolate work, and pavlovas. Applies expertise in preparing a variety of American traditional cakes and associated components, such as buttercreams, icings, and glazes. Capable of executing various baking and pastry procedures efficiently.a. Demonstrates proficiency in all aspects of daily pastry operations, including production, cleaning, and order fulfillment.b. Provides support and guidance to the baker helpers to maintain quality control in alignment with departmental standards. Follows recipes accurately using production software.c. Collaborates with the head baker/pastry chef to develop themed, seasonal, regional, and sustainable menus that align with industry trends.d. Adapts recipes and ingredients to accommodate specific dietary needs, health and wellness concerns, and allergens while ensuring product acceptability.e. Actively participates in product innovation, recipe testing, and enhancing production efficiency.f. Identifies areas for improvement and recommends necessary changes in materials or procedures to enhance quality, productivity, and cost-effectiveness.g. Stays informed about the latest advancements and trends in pastry and baking technologies.h. Cultivates a positive work environment by serving as a role model and providing motivation and support to the pastry team.3) Safety and Sanitation: Implements and adheres to established safety and sanitation protocols to prevent contamination during pastry production and distribution. Monitors food storage areas to ensure proper food safety by regulating and recording food temperatures. Maintains cleanliness and sanitation of all pastry-related tools, equipment, and workstations.4) Cost Control: Supports food cost control measures by following standardized recipes and providing the head baker with a comprehensive list of food and supplies needed.5) Records and passes along notes on daily production, tracking waste, leftovers, and challenges.6) Performs related duties as required or assigned within job classification.7) Inspect pastry items upon completion to ensure they have meet quality specifications, have been prepared correctly and are presentable. Required Skill/ability 1: Effectively provided coaching and mentorship to team members. Identify areas for improvement and offered constructive feedback. Required Skill/ability 2: Knowledge of ingredient properties, mixing methods, and baking times and temperatures. Required Skill/ability 3: Experience in fast-paced environments with multiple tasks and deadlines. Effective time management and organizational skills. Required Skill/ability 4: Proven experience to conceptualize and execute new pastry creations, often incorporating unique flavors, ingredients and presentation techniques. Required Skill/ability 5: In-depth knowledge of sanitation principles, and nutritional principles. Preferred Education: Culinary or college/university degree preferred. Work Week: Standard (M-F equal number of hours per day) Posting Position Title: Pastry Cook University Job Title: Pastry Cook Preferred Education, Experience and Skills: Culinary or college/university degree preferred. High School Diploma or equivalent preferred. 5 years' experience as a commercial pastry cook with production and supervisory experience.Two or more years of food service experience at an institutional food service location or full-service restaurant environment.