Bakery Cook

Roles and responsibilities

• Prepare bread items according production schedules and banquet event orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors.

Desired candidate profile

Education: High school education, cooking school or culinary institute education or equivalent experience.

Experience: Minimum two years culinary or related work experience.

Advanced culinary knowledge is expected for this position.

Working knowledge is generally learned on-the-job.

Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Baking Knowledge and Expertise: Understanding of various baking techniques, from bread-making and pastry work to cake decorating and handling specialized doughs.
Attention to Detail: A high level of attention to detail is crucial for ensuring that baked goods are consistent in quality, taste, and appearance.
Creativity and Artistic Skills: Especially for pastry cooks or cake decorators, creativity is important for designing aesthetically pleasing cakes, pastries, and other baked items.
Time Management: The ability to manage time effectively in a fast-paced kitchen environment, ensuring that products are prepared and baked efficiently while meeting deadlines.
Physical Stamina: The role can be physically demanding, requiring long hours standing, lifting heavy bags of flour, and working with hot ovens.
Organizational Skills: The ability to keep the kitchen organized, maintain inventory, and manage multiple tasks or orders simultaneously.
Customer Service Orientation: For bakery cooks who work in a retail setting, excellent customer service skills are important to provide a positive experience for customers.
Knowledge of Food Safety: Understanding food safety standards and practices is critical to maintaining hygiene and quality in a bakery environment.