Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $15.00 - $18.25
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee meal discounts
Professional development opportunities
Work-life balance
Job Description
About the Employer: This opportunity is with a reputable hotel known for its high standards and commitment to excellence in the culinary arts. The hotel operates with a sophisticated food and beverage division that values quality and precision in all its kitchen operations. Renowned for its dedication to providing guests with exceptional experiences, the establishment maintains a strict adherence to food safety, sanitation standards, and creative culinary techniques. It is a professional environment where culinary talents are nurtured and where teamwork is central to success, ensuring that all food items served meet the high expectations set by the hotel’s brand... Show More
Job Requirements
- high school diploma or equivalent vocational training certificate
- food handling certificate
- minimum of 1-2 years of experience as pastry cook in hotels with similar style and standards
- ability to stand for long periods
- ability to read and write
- basic math skills
- good communication skills
- ability to follow recipes and procedures
- adheres to sanitation and safety guidelines
- physical ability to handle kitchen equipment and utensils
Job Qualifications
- high school diploma or equivalent vocational training certificate
- certification of culinary training or apprenticeship preferred
- food handling certificate
- minimum of 1-2 years of experience as pastry cook in hotels with similar style and standards
- demonstrates adequate pastry skills and operations
- ability to plan and prepare for restaurant, catering and special events
- ability to read and understand catering banquet event orders
- shows interest in participating in menu planning for dessert items across all hotel food outlets
Job Duties
- maintain complete knowledge of correct maintenance and use of equipment
- use equipment and tools only as intended, properly and safely
- maintain and strictly abide by state sanitation and health regulations and hotel requirements
- meet with the executive chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- complete opening duties including inspecting cleanliness and working conditions of all tools, equipment and supplies
- check production schedule and par
- establish priority items for the day
- inform the executive chef of any supplies that need to be requisitioned
- prepare all menu items following recipes and yield guides according to departmental standards
- inform the executive chef of any foreseeable shortages before items run out
- maintain proper storage procedures as specified by health department and hotel requirements
- minimize waste and maintain controls to attain forecasted food cost
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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