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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
401(k) Plan
Disability insurance
Tuition Assistance
Job Description
The Faena Group is a luxury hospitality and cultural arts company renowned for its unique blend of art, culture, and community. Known for creating immersive environments, Faena seamlessly combines warm, authentic southern hospitality with luxurious amenities to provide unparalleled guest experiences. With properties across the Americas, Faena is committed to excellence in service, cultural enrichment, and the transformation of spaces into carefully curated experiences. The Faena Movement represents a commitment to creativity and collaboration, ensuring that every guest is treated with attentive care and sophistication in an inspiring atmosphere.
The role of Pastry Cook at Faena is a vital po... Show More
The role of Pastry Cook at Faena is a vital po... Show More
Job Requirements
- High School diploma/equivalent education is required
- formal culinary training is preferred or an equivalent combination of education and work-related experience
- required to speak, read and write English, with fluency in other languages preferred
- must be able to perform job functions with attention to detail, speed and accuracy
- prioritize, organize and follow-up
- be a clear thinker, remaining calm and resolving problems using good judgment
- follow directions thoroughly
- understand guests service needs
- work cohesively with co-workers as part of a team
- work with minimal supervision
- maintain confidentiality of guest information and pertinent hotel data
- demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation
- demonstrated experience in leading and developing people
- strong verbal and written communication skills for presenting and discussing technical information to establish rapport and/or influence and gain understanding of others
- flexible availability including days, evenings, overnight, weekends and holidays
Job Qualifications
- High School diploma/equivalent education is required
- formal culinary training is preferred or an equivalent combination of education and work-related experience
- required to speak, read and write English, with fluency in other languages preferred
- must be able to perform job functions with attention to detail, speed and accuracy
- prioritize, organize and follow-up
- be a clear thinker, remaining calm and resolving problems using good judgment
- follow directions thoroughly
- understand guests service needs
- work cohesively with co-workers as part of a team
- work with minimal supervision
- maintain confidentiality of guest information and pertinent hotel data
- demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation
- demonstrated experience in leading and developing people
- strong verbal and written communication skills for presenting and discussing technical information to establish rapport and/or influence and gain understanding of others
- flexible availability including days, evenings, overnight, weekends and holidays
Job Duties
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- maintain complete knowledge of correct maintenance and use of equipment
- monitor and maintain cleanliness, sanitation and organization of assigned work areas
- maintain and strictly abide by state sanitation/health regulations and resort requirements
- meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- complete opening and closing duties
- start prep work and production of items needed for the day
- check Point of Sale printer at the work station
- ensure that it is in working order and there is enough paper available for the shift
- prepare all plates following recipes and yield guides
- inform Sous Chef of any shortages before the item runs out
- communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest and residents
- inform Cook 1 of any excess items that can be used in daily specials or elsewhere
- maintain proper storage procedures as specified by Health Department and Resort requirements
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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