Pastry Cook

Art and Wellness Enterprises•Bentonville, AR

16d•Onsite

About The Position

Crystal Bridges specializes in modern American comfort food in a fine dining atmosphere. Our back of house restaurant staff is responsible for the preparation of food items in all assigned areas of the kitchen. This position will be part of a team supporting the Museum’s strategy of “Welcoming, Invigorating, and Excellence” in order to leave a lasting positive and dynamic impression for our guests; specifically by creating in house bakery/ pastry items for Eleven Lunch, Dinner, Coffee Bar, and related Events.

Requirements

High school diploma or GED.
AOS Culinary Arts Degree preferred
Strong background in food service management including implementation of effective inventory and cost analysis programs.
Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems.
Ability to read, analyze, and interpret common technical publications, financial reports, and legal documents.
Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
Creative skills in areas such as food presentation, menu development, and writing.
Good communication skills including internal and external presentations as well as general guest relations.
First-hand knowledge of kitchen setup and processes
Advanced to Expert knowledge of Baking and Pastry technique and recipe conversions
Minimum of 2 years related experience and/or training in the culinary/restaurant field with at least 1 year of management experience.
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Ability to multitask, self-motivate, and communicate openly
Possess strong organizational, problem solving, and time management skills
Committed to quality food and service
Ability to take direction and constructive criticism

Responsibilities

Assist with Kitchen Management – Co-management of kitchen staff, inventories, policy, and procedures.
Kitchen Safety – Ensure safe work environment for all kitchen staff as well as all restaurant patrons.
Kitchen Standards and Practices - Manage protocols, daily production lists & Inventory Logs, checklists, and standards to ensure high quality of food at all levels of the production process.
Kitchen Training – Assist in the kitchen and food service training programs to ensure high standards of quality.
Staffing Levels – Manage and set staffing levels to ensure profitability and maximum customer satisfaction.
Purchasing and Receiving – Assist with procedures related to the purchasing, receiving and movement of food and beverage raw products and ingredients. Requisition and purchase of all raw product based on understanding patron consumption and eating trends.
Food Waste Accountability - Develop and implement procedures to minimize food waste and shrinkage.
Equipment Maintenance - Ensure kitchen equipment is properly maintained in coordination with museum facility management.
Cleanliness Accountability – Assist in the Development and maintenance of proper procedures for ensuring compliance with applicable sanitation, cleanliness, and health requirements as determined by local, state, and national governing bodies.
Fiscal Responsibility – Assist in the development and maintenance of financial tracking and reporting systems for effective inventory management, cost control, and profitable operations. Also, Develop supplier relationships to enhance quality of product and to help ensure healthy leverage for purchasing.
Menu Development develop and implement of an artful and cost effective menu of offerings taking advantage of, and informed by, fresh local ingredients. Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Perform additional responsibilities, although not detailed, as requested by Chef, Sous Chef, or Director of Culinary at any time
Support all team members, front and back of house