Pastry Cook

Requisition ID: req3487

Job Title: Pastry Cook

Department: Hospitality Management

Location: Columbus Campus

Employment Type: Staff

Employment Status: Part-Time Professional

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Non-Exempt

Compensation Type: Hourly

Compensation Range: $12.00 - $15.00 based on experience

Schedule: 20- 29 hours a week, Monday through Friday (occasional weekends). Both morning and evening shifts available.

Position Summary

The Pastry Cook works with the culinary team to prepare and produce food for various food outlets, including Blend Café + Bakery, caterings, and Mitchell Hall events. The Pastry Cook will prepare food using proper techniques and methods, provide quality and consistency by following standardized formulas and recipes, and, work with the culinary team to create a great dining experience for our guests. This role is responsible for ensuring proper and timely production of all foods, including but not limited to baked goods, sauces, salads, sandwiches and soups in accordance with menu specification, and for the cleanliness of their work space, coolers, storage areas and dish tank.

Core Competencies

Professionalism, Adaptability, Managing Work, Energy, Continuous Improvement, Quality Orientation, Customer/Student/Employee Focus, Stress Tolerance, Collaboration, Work Standards

ESSENTIAL JOB FUNCTIONS

FOOD HANDLING

Prepares food using proper techniques in accordance with menu specifications. Prepares and produces all food including, but not limited to, baked goods, sauces, soups, sandwiches and salads in accordance with menu specification. Produces high quality items that follow the established menus and ServSafe sanitation standards.

BUILDING PARTNERSHIPS


Works with the culinary team to create a positive dining experience for café and catering guests. Collaborates with Chefs, Culinary Coordinators, Bakers, Faculty, and other staff. Works with and supports student interns and student employees.

FACILITIES MANAGEMENT & INVENTORY


Maintains cleanliness of stations, coolers, freezers and storage areas. Keeps equipment and work area clean and in proper operating condition. Communicates food requisition needs to maintain inventory levels.

Usual Physical Requirements:

While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into computer. The employee regularly stands and walks for extended periods of time, and occasionally sits. Employee converses verbally with others in person and by telephone, and listen. Employee occasionally reaches with hands or arms, climbs or balances and stoops, kneels, crouches or crawls. Employee frequently uses hand or fingers to touch. Vision demands include close, relatively detailed vision and distance vision. Employee occasionally lifts or exerts force of up to 50 pounds when moving materials.

Working Conditions:

Restaurant environment on all three floors of the Hospitality building and occasionally in other areas on and away from campus. Regular exposure to moderate noise typical to business offices.

Knowledge, Skills and Abilities:

Knowledge of: culinary techniques and methods; kitchen technology and equipment; safe food handling procedures, state and local sanitation regulations, and standards; operational knowledge of food service equipment and maintenance requirements.
Skill in: verbal and written communication; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; time management and organization; problem-solving under pressure; assessing and adapting to current practices to perform a task better, faster, or more efficiently; creative cooking and food presentation.
Ability to: work in a team environment and as a team member motivate coworkers to sustain high levels of performance; proactively prioritize needs and effectively manage resources; learn new techniques, methods, and new ways to utilize ingredients; develop and maintain effective working relationships with associates, vendors, students, telephone users and the general public; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects.

Minimum Qualifications:

One (1) year of baking and pastry experience and/or successful completion of the CSCC Capstone Program.

State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Additional Information: If offered the position, candidate must successfully complete a background check and drug screen.