Pastry Cook in San Francisco, California at MXB Battery Operations LP

Position: Pastry Cook

Supervisor: Executive Chef

Department: Food and Beverage

FLSA: Hourly – Non-Exempt

PRIMARY RESPONSIBILITIES

The Pastry Cook is responsible for the preparation of desserts and the baking of breads in the kitchen.

The Pastry Cook will also learn a wide variety of different skills in a short amount of time and practicing those skills by implementing them in actual tasks throughout the kitchen. All work related duties are to be done onsite.

DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Perform many basic tasks of food preparation and organization in the kitchen.

• Effectively communicate with other members of the kitchen staff.

• Gracefully receive constructive criticism as well as effectively carry out orders.

• Remain calm while multi-tasking.

• Report to duty punctually, wearing the correct uniform.

• Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite.

• Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size.

• Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our members and guests.

• Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures.

• Observe the company’s fire plan and health safety policy.

CORE COMPETENCIES

• Commitment to Task: Ability to take responsibility for actions, give long hours to the job when necessary, demonstrate dependability in difficult circumstances, and show a sense of urgency at all times.

• Communication: Ability to clearly and respectfully present information through the spoken or written word, establish connections through conversation with members and guests and actively listen to others.

• Conflict Management: Ability to use problem-solving skills to resolve conflicts in the workplace and maintain constructive working relationships despite disagreement.

• Coping Mechanism: Ability to maintain a professional and positive demeanor while dealing with interpersonal conflict, necessary disciplinary action in the workplace, or stress.

• Energize Others: Ability to exhibit a constantly positive and team-oriented approach. Inspire others through leading by example, develop performance standards, and confront negative attitudes.

• Flexible: Ability to remain open-minded, react to new information, perform a variety of tasks, and change focus quickly as demands change.

• Initiative: Ability to generate great results from ordinary circumstances, anticipate problems or opportunities in advance; undertake additional responsibilities and respond to situations as they arise without supervision.

• Honesty: Always use discretion in dealing with guests and foster an ethical work environment; do not encourage inappropriate behavior by coworkers and handle all situations with integrity.

• Leadership: Demonstrate leadership by example, efficiently delegate responsibilities and empower service team to make decisions, and provide constructive feedback to others.

• Planning & Prioritizing: Ability to anticipate and prepare for guest needs, multitask effectively, prioritize practically, and use end goals to guide actions.

• Quality: Ability to maintain high standards regardless of stress level; establish high standards and consistently meet them.

• Respect: Ability to adapt behavior to other people’s personalities, interact with people who have different values, culture, or backgrounds, and graciously serve demanding guests. Able to develop rapport with others and recognize their concerns and feelings and build long-term associations based on trust with both guests and fellow team members.

• Team Focused: Ability to share due credit with coworkers, display enthusiasm and promote a friendly group working environment.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• At least 18 years of age.

• Three or more years of experience in a kitchen or related atmosphere preferred.

• Degree from a culinary school or equal years in hands on experience.

• Good communication skills.

• Sufficient math skills to work with recipes, ingredients, and figuring portion size.

• Valid food handlers card.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Heavy member/guest contact is required.

• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.

• Requires hand-eye coordination and manual dexterity.

• Requires normal sense or smell, taste, touch and sound.

• Must be able to respond to visual or aural cues.

• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.

• Lift up to 50 pounds in order to perform the essential functions.

• Work in a stressful environment and stressful situations.

• Work in an environment where climate constantly changes.

• Maneuver freely through all areas of the property.