Pastry Cook - Part time

Trade Center Management Associates
$18.00 - $20.00 / hr
United States, D.C., Washington
1300 Pennsylvania Avenue Northwest (Show on map)
Oct 07, 2024
Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic hub for government, business, commerce and the community, in the heart of the nation's capital. As the first and only federal building dedicated to both public and private use, the Reagan Building is the official World Trade Center Washington, DC, featuring a premier conference and events center, executive office space, attractions and exhibits, retail, dining, parking and public programming. Trade Center Management Associates (TCMA, A Drew Company), the exclusive manager of the Ronald Reagan Building and International Trade Center, is seeking a talented Pastry Cook, Part time to join its culinary team. At the direction of the kitchen management, the Pastry Cook is required to perform all aspects of pastry and baking preparation. Ensures that all food served is of highest of quality and that it is ready to be served to the guest at the appropriate time. Essential functions Sets up and organizes work area with all necessary supplies and equipment Responsible for smooth, efficient, cost effective operations of food production activities, use of product and adhere to all sanitation requirements Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used and ensures that all products are stored properly Ensures that all standardized recipes, plating and presentation guidelines, portion control and garnish requirements are adhered to at all times Ensures that quality product is prepared and served in a timely manner with minimal waste Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturers recommendations Maintains cleanliness and excellent condition of equipment and work area Adheres to departmental guidelines, policies and procedures Job Requirements 3-5 years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation, with 1 year of pastry experience Proven culinary skills and knowledge of food production techniques Thorough knowledge and understanding of Food Service Sanitation Standards Thorough knowledge and understanding of standard kitchen equipment and its use Ability to stand, stoop, bend lift and carry up to 50 pounds Ability to work flexible schedule to include weekends and holidays