Position: Pastry Cook
About: 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.
Requirements: Essential: 2 years experience as a Pastry Cook at a similar style hotel or restaurant; Food handling certificate; Fluency in English, both verbal and written; Provide legible communication; Compute basic arithmetic; Comprehend and follow recipes; Ability to perform job functions with attention to detail, speed, and accuracy; prioritize and organize; be a clear thinker; follow directions thoroughly; understand guests’ service needs; work cohesively with co-workers as part of a team. Desirable: High school diploma or equivalent vocational training certificate; Certification of culinary training or apprenticeship; Fluency in a second language, preferably Spanish; Sanitation certificate; Ability to input and access information in the property management system/computers/point of sales system; Previous guest relations training; Artistic talent.
