Pastry Cook

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, and displays/centerpieces. Maintain organization, cleanliness, and sanitation of work areas and equipment. Reports to Executive Chef, Executive Pastry Chef, and Assistant Pastry Chef. Job involves working under variable temperature conditions, variable noise levels, outdoors/indoors, around fumes and/or odor hazards, around dust and/or mite hazards, and around chemicals. Key relationships with Pastry/Bakery Associates, Stewarding, F&B Service, Storeroom, Catering, and Engineering departments. Essential job functions include maintaining knowledge of departmental policies, service procedures, standards, equipment use, anticipating guest needs, maintaining positive guest relations, and ensuring cleanliness and sanitation. Secondary job functions involve assisting with inventories, plating up Banquets, following maintenance program, performing duties in other areas of the kitchen, researching new products, attending meetings, and working off-premise events.