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Pastry Cook
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- The Pastry Cook demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge.
- The Pastry Cook is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department.
- The Pastry Cook works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
- The Pastry Cook reports directly to the Executive Chef
- The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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