GOEBEL FIXTURE COMPANY
Pastry Cook (Food Services)
OVERVIEW Chardon is seeking a full‑time Pastry Cook in Houston, Texas. The Pastry Cook is responsible for preparing all mise‑en‑place and production items for any pastry menu item such as pastries, desserts, breads, and other baked goods. They are responsible for all components and accompaniments for these dishes.
RESPONSIBILITIES
Act with integrity, honesty and knowledge that promote the culture and values of Braicom Hospitality.
Maintain clean and organized workstations that are cohesive with the restaurant's philosophy, culture, and standards of excellence.
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
Display consistent attention to detail and follow through of all restaurant policies.
Perform most work tasks indoors. Temperature is moderate and controlled by restaurant environmental systems.
Stand and maintain well‑paced mobility for at least 8 hours.
Exert well‑paced ability to maneuver between simultaneous functions.
Work in limited space while maintaining safety and efficiency.
Lift up to 20 lbs. regularly, including trays of food or food items weighing up to 20 lbs.
Perform tasks requiring grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Communicate continuously with supervisors and other employees.
Use manual dexterity to operate all necessary equipment.
Stand, walk, sit, talk or hear regularly; use arms & hands to reach, handle or feel objects, tools or controls; occasionally stoop, kneel, crouch or crawl.
REQUIREMENTS
1 year of kitchen preparation and cooking in an upscale restaurant.
1‑2 years of experience in high‑volume or fine‑dining pastry kitchens.
Ability to communicate effectively with management and staff.
Excellent critical‑thinking and decision‑making skills.
Utilize a variety of cooking styles, methods, techniques, and trends.
Organize various prep items needed from different areas and outlets.
Follow sanitation procedures and organization of work area(s).
Meet with chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
Plan, prep, set up and prepare quality products in all areas of the pastry department, including pastries, desserts, breads, ice creams, sorbets, creams.
Prepare all menu items following recipes and yield guides, according to department standards.
Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
Minimize waste and maintain controls to attain forecasted food cost.
Work cleanly and efficiently, respecting quality ingredients and careful attention to preparation.
Adhere to all health code regulations and standards.
Maintain food and supply inventory and notify management of restocking requirements.
Work varied shifts, including nights, weekends, and holidays.
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OVERVIEW Chardon is seeking a full‑time Pastry Cook in Houston, Texas. The Pastry Cook is responsible for preparing all mise‑en‑place and production items for any pastry menu item such as pastries, desserts, breads, and other baked goods. They are responsible for all components and accompaniments for these dishes.
RESPONSIBILITIES
Act with integrity, honesty and knowledge that promote the culture and values of Braicom Hospitality.
Maintain clean and organized workstations that are cohesive with the restaurant's philosophy, culture, and standards of excellence.
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
Display consistent attention to detail and follow through of all restaurant policies.
Perform most work tasks indoors. Temperature is moderate and controlled by restaurant environmental systems.
Stand and maintain well‑paced mobility for at least 8 hours.
Exert well‑paced ability to maneuver between simultaneous functions.
Work in limited space while maintaining safety and efficiency.
Lift up to 20 lbs. regularly, including trays of food or food items weighing up to 20 lbs.
Perform tasks requiring grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Communicate continuously with supervisors and other employees.
Use manual dexterity to operate all necessary equipment.
Stand, walk, sit, talk or hear regularly; use arms & hands to reach, handle or feel objects, tools or controls; occasionally stoop, kneel, crouch or crawl.
REQUIREMENTS
1 year of kitchen preparation and cooking in an upscale restaurant.
1‑2 years of experience in high‑volume or fine‑dining pastry kitchens.
Ability to communicate effectively with management and staff.
Excellent critical‑thinking and decision‑making skills.
Utilize a variety of cooking styles, methods, techniques, and trends.
Organize various prep items needed from different areas and outlets.
Follow sanitation procedures and organization of work area(s).
Meet with chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
Plan, prep, set up and prepare quality products in all areas of the pastry department, including pastries, desserts, breads, ice creams, sorbets, creams.
Prepare all menu items following recipes and yield guides, according to department standards.
Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
Minimize waste and maintain controls to attain forecasted food cost.
Work cleanly and efficiently, respecting quality ingredients and careful attention to preparation.
Adhere to all health code regulations and standards.
Maintain food and supply inventory and notify management of restocking requirements.
Work varied shifts, including nights, weekends, and holidays.
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