Pastry cook, Part time

• Must complete tasks in a timely manner and be able to work in a fast-paced environment, including being able to follow both written and spoken direction
• Must be comfortable working with precision in a food service environment
• Must be able to start at 5am for opening bakery shift
• Pays attention to detail and addresses concerns quickly
• Interacts with managers, supervisors and other associates in a positive, respectful manner
• Follows manager direction as required

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.

The employee frequently is required to walk.

The employee must be able lift and/or move up to 50 pounds.

The associate must be able to see clearly at close distances.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment may include infrequent exposure to loud noises, and frequent exposure to moderate noise levels.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Ability to compute rate, ratio, and percent.

Ability to understand, read, write, follow instructions and interact with customers in order to assure customer satisfaction.

Preferred: high school education, up to six-month related experience or training, or equivalent combination of education and experience.

Preferred: Culinary training (formal or informal) with interest in working towards Red Seal Certification.

Must possess a valid Food Handler's Certificate.

Must be bondable.