Pastry Cook

Fort Worth, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $17.00 - $20.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement savings plan

Employee Discounts

opportunities for professional development

Supportive team environment

Job Description

Bowie House, part of Auberge Resorts, is a distinctive and imaginative urban retreat that offers guests an experience steeped in the rich history of frontier valor and adventure. Located in a vibrant community, this boutique hotel spans four stories and features 106 beautifully appointed rooms, including 88 standard rooms and 18 suites. Among these, the 2,250 square-foot signature suite stands as a pinnacle of luxury and comfort. Bowie House seamlessly blends Western cultural elements such as boot jacks and hat racks with modern furnishings, lighting, and artwork, creating an inviting and warm atmosphere for both locals and visitors.
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Job Requirements

Formal training or education in culinary arts
Minimum one year experience at Cook II level or equivalent Cook I experience
Ability to work independently and manage multiple kitchen positions
Strong mentoring and communication skills
Experience in baking and pastry techniques
Willingness to assist in food requisitions and budget control
Capability to lead kitchen service in chef's absence

Job Qualifications

Formal training or education in culinary arts with a focus on pastry and baking techniques
One year Cook II level or previous Cook I experience
Proficient in various baking methods including dough preparation pastry shaping and decorating techniques
Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts

Job Duties

Work all positions and works independently in the kitchen including pantry and banquet positions as needed with business demands
Assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs
Work and assist the chef with specialty dinners and functions with minimal supervision
Develop daily features and special menus with the guidance and approval of the chef keeping in mind the theme of the cuisine for the outlet
Assist with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting
Lead and manage service in the absence of the chef

Job Location

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