Overview
Events by RHC is looking to hire experienced Pastry Cook. The Pastry Cook is an essential member of our culinary team, responsible for preparing and cooking menu items according to established recipes and standards. This role requires a skilled and dedicated cook with a passion for food, a strong work ethic, and the ability to work effectively as part of a team. The Line Cook - Pastry will work under the guidance of the Sous Chefs, Kitchen Supervisor, and Lead Line Cooks, contributing to the efficient operation of the kitchen and upholding our core values. This position offers an excellent opportunity to further develop culinary skills and advance within our growing operation.
This role pays an hourly rate of $23.00 - $26.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.
EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.
Responsibilities
Responsibilities:
Food Preparation & Cooking:
Prepare and cook menu items according to established recipes and plating guidelines, demonstrating proficiency in various cooking techniques.
Ensure all dishes are executed with accuracy and attention to detail, meeting our standards for taste and presentation.
Maintain a clean and organized workstation, adhering to all food safety and sanitation regulations.
Station Support:
Assist Lead Line Cooks and Sous Chefs in the Pastry operation to ensure flawless production.
Ensure that the kitchen is adequately stocked with ingredients and supplies.
Work efficiently and effectively to meet the demands of a fast-paced catering environment.
Teamwork & Collaboration:
Work collaboratively with other kitchen staff to ensure timely and efficient service.
Communicate effectively with team members and supervisors.
Assist in training new cooks on basic kitchen procedures and recipes.
Foster a positive and inclusive work environment.
Event Support:
May be asked to work on-site at events, assisting with food preparation, plating, and service.
Qualifications
Qualifications:
Education & Experience:
High school diploma or equivalent required; culinary coursework or degree preferred.
Minimum of 1-2 years of experience as a cook in a catering, restaurant, or food service environment.
Experience working various stations within a kitchen is highly desirable.
Skills & Abilities:
Solid culinary skills and knowledge of pastry techniques.
Ability to follow recipes accurately and consistently produce quality dishes.
Good organizational and time management skills.
Ability to work effectively under pressure and in a fast-paced environment.
Strong communication and teamwork skills.
Knowledge of food safety and sanitation regulations (NYC Food Handler's Certificate required).
Personal Attributes:
Passion for food and a commitment to culinary excellence.
Detail-oriented and quality-focused.
Humble and respectful approach to teamwork.
Commitment to inclusivity and fostering a positive work environment.
Strong work ethic and a sense of responsibility.
Ability to lift and carry heavy items (up to 50 lbs) and stand for extended periods.
Required Skills
