The Cake Decorator is responsible for producing quality pastry items while working closely with the Sous Chef. Also assist in production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Duties & Responsibilities

• Responsibilities include preparing quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items.
• Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely.
• Check production schedule.
• Establish priority items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Prepare any custom orders as specified.
• Inform a manager of any supplies that need to be requisitioned.
• Inform the General Manager of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by Health Department and Common Bond requirements.
• Minimize waste.
• Maintain a clean and sanitary work environment.
• Assist with receiving order and rotation of raw ingredients and back stock levels.
• Knowledge of production in pastry kitchen.
• Additional duties as assigned.

Qualifications

• Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards.
• A Food Handler’s Certification where required by local and state health code regulations.
• Must always be able to work an 8-hour shift standing up.
• Flexibility to work any shift needed.
• Ability to lift up to 50 lbs.
• At least 1 year of professional cake decorating experience in a high-volume production environment.

Required Knowledge, Skills & Abilities

• Creativity, culinary aptitude and a passion for working with food.
• Ability to learn quickly.
• Ability to understand and carry out oral & written instructions and request clarification if needed.
• Ability to work as part of a team and cultivate a culture of teamwork.
• Ability to build and maintain relationships.
• Ability to work varied shifts, including weekends and holidays.
• Experience working with and producing various buttercreams, mousses, and ganache.
• Experience building, frosting, and decorating various sizes of cakes.

Reports to: Sous Chef, Pastry Chef, General Manager