Seasonal Pastry Cook

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

REPORTS TO: Pastry Chef /Executive Sous Chef and Executive Chef

COMPENSATION: Hourly compensation, non exempt position (overtime eligible after 40 hours per week)

POSITION OBJECTIVES:

Assists and works for and with the Pastry Chef and the Pastry Cooks. Produces and Prepares food for the Pastry needs of all Club outlets, For AM or PM Restaurant Dessert Service and for all Pastry and Baking operations of the multiple outlets and Operations.

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

Organizational / Time Management:

- Maintain a Professional and clean work area.

- Keep all refrigerator clean with food stock rotation and labeled at all times

- Adhere and follow all Opening and Closing lists of the station you are working in.

Production Techniques:

- Follow all Pastry Chef, Pastry Sous Chef and Chefs described assignments

- Follow Culinary Department Recipe format and production list

- Prep, Produce and Cook to all standards as per Pastry Shop and Culinary Department guidelines.

(No Recipe or food substitutes can be tolerated unless approved by Pastry Chef or Sous Chefs)

- Assist Pastry Chefs with prepping, organizing, washing, and small peeling and cleaning of products: Vegetables, Fruits and other consumables.

- Responsible for other duties as assigned per Pastry Chef, Sous Chefs or Chef

Food Sanitation Techniques:

- Work with Hand Glove and with Sanitizer at all work and production areas.

- Clean and Sanitize all working cutting and prepping surfaces.

- Leave all work areas better than you have found them; advise Pastry Chef or Sous Chefs if problem from previous shift is occurring.

Inventory Techniques / Par levels / Rotations:

- Keep a reasonable par stock and advise Pastry Chef or sous chef / chef of any missing items, or short of products.

- Organize and maintain all part stocks for Cookies, Desserts, cakes and frozen desserts refrigerator load-in per Sous Chef / Chef's Instructions.

Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

- Preparation, production, cooking and baking skills

- Excellent organization and time management techniques

- Safe serve certified or excellent sanitary / hygiene training

- Understanding of inventory techniques and appropriate par levels and rotations

- Able to work weekends and night or late night shifts

- Able to work on Holidays

- Requirement to follow all Safety and Professional attire and grooming standards per WCC Employee Handbook (Full Chef's Uniform, with Culinary Head covering, Apron, Cooks Pants and Chef Jacket, Closed Toe shoes and anti slip soles - uniform and laundry service are provided by WCC.)

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

Enrolled in a Culinary Educational Program - a plus

Prior Culinary, Baking, Pastry experience preferred

Knowledge and Skill Requirements/Specialized Courses and/or Training:

Basic knife skills

Knowledge of basic Culinary, Baking and Pastry techniques

Knowledge of Food Sanitation techniques (Safe Serve certification or equivalent training)

Language and Communication Skills:

Must be able to communicate and understand assignments and directions in English language.

Must be able to read labels and understand material training guidelines

Must be able to communicate & interact professionally with members & employees

Physical, sensory and motor demands:

Fast paced, high pressure environment (heat and action)

Frequent Standing for extended periods of time.

Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups).

Regular Lifting

Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely.