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Job Overview
Employment Type
Temporary
Compensation
Type:
Hourly
Rate:
Range $19.00 - $23.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Flexible Schedule
Training and Development
Job Description
This seasonal pastry cook position is an opportunity within a reputable hospitality environment, typically a hotel or banquet facility known for delivering quality dining experiences. The establishment prides itself on offering a diverse menu that includes an array of baked goods and desserts designed to cater to breakfast, lunch, and dinner services. As a seasonal position, this role is ideal for culinary professionals seeking temporary employment with a focus on pastry preparation and baking. The role demands a dedicated pastry cook who is skilled in preparing a wide range of baked products such as breakfast breads, cakes, cookies, pies, and... Show More
Job Requirements
- Food handler certification
- Involved in culinary degree or culinary certificate or work experience training
- 2-3 years pastry/baking cooking experience
Job Qualifications
- Food handler certification
- Involved in culinary degree or culinary certificate or work experience training
- 2-3 years pastry/baking cooking experience
- Ability to follow recipes accurately
- Knowledge of food safety and sanitation standards
- Good organizational skills
- Ability to work flexible hours
- Strong attention to detail
Job Duties
- Preparation and execution of banquet/event pastries for breakfast, lunch, and dinner service
- Prepare and stock the restaurant for dessert service
- Organization and cleanliness of workstation
- Cleanliness of walk-in and storage areas
- Plate ups of banquet desserts
- Ensures national and state safety/sanitation requirements
- Understand how to read Banquet Event Orders
- Schedule flexibility based on business demands
- Ability to lift 30-50 pounds
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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