Located in the gloriously updated first floor of The Hollywood Roosevelt, The Barish is Chef Nancy Silverton's latest addition to the Los Angeles dining scene. Our restaurant pays homage to Nancy's family who raised cattle at the Barish Farm in central Canada. The menu features steakhouse classics, pasta al forno, along with some of Nancy's reimagined Italian favorites. We look forward to seeing you.
Position Summary
The primary role of a Pastry Cook is to ensure proper production of pastry items, including breads, pastries, and desserts needed for the restaurant and banquet functions.
Essential Duties and Responsibilities
• Sets up station according to hotel standards and guidelines.
• Reads menu to estimate food requirements and procures food from storage.
• Precisely read and follow recipes to ensure efficient production.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, and stove tops.
• Measures and mixes ingredients according to recipe to prepare breads, desserts, pastries and all other menu items.
• Mix icings and other toppings and decorate cakes, pastries, and other baked goods.
• Prepares all ingredients and food components that are required for use in production.
• Washes, peels, and cuts fruits to prepare them for use.
• Properly stores items in the pantry, refrigerator and freezer.
• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
• Observe products while cooking and adjust controls.
• Follow established health and safety standards.
• Follow all policies and procedures put forth by the Hollywood Roosevelt Hotel.
• Other duties as assigned.
Knowledge and Skills
To perform the job successfully, an individual should demonstrate the following competencies:
Interpersonal Skills: Focuses on solving conflict, not blaming. Maintains confidentiality. Listens to others without interrupting. Keeps emotions under control. Remains open to others' ideas and tries new things.
Oral Communication: Speaks clearly and persuasively in positive or negative situations. Listens and gets clarification. Responds well to questions.
Ethics: Treats people with respect. Keeps commitments. Works with integrity and ethically. Upholds organizational values.
Judgment: Displays willingness to make decisions. Exhibits sound and accurate judgment. Supports and explains reasoning for decisions. Includes appropriate people in decision-making process. Makes timely decisions.
Planning/Organizing: Prioritizes and plans work activities. Uses time efficiently.
Professionalism: Approaches others in a tactful manner. Reacts well under pressure. Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions. Follows all policies and procedures.
Quality: Demonstrates accuracy and thoroughness. Looks for ways to improve and promote quality. Applies feedback to improve performance. Monitors own work to ensure quality.
Quantity: Meets productivity standards. Completes work in timely manner. Strives to increase productivity. Works quickly.
Safety and Security: Observes safety and security procedures. Determines appropriate action beyond guidelines. Reports potentially unsafe conditions. Uses equipment and materials properly. Immediately reports any injury to Supervisor/Manager and Security.
Attendance/Punctuality: Is consistently at work and on time. Follows proper procedures when calling off work. Arrives at meetings and appointments on time.
Dependability: Follows instructions, responds to management direction. Takes responsibility for own actions. Completes tasks on time or notifies appropriate person with an alternate plan.
Strong knowledge of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Efficient knowledge of how to use kitchen equipment and tools.
Education and Work Experience
High school diploma or general education degree (GED); basic level of cooking/pastry knowledge in specified area or other related operation required or Culinary School education.
Certificates, Licenses and Registrations
Must have a current CA Food Handler’s Card prior to beginning work.
The Hollywood Roosevelt requires all F&B employees to be fully vaccinated against COVID-19, and F&B applicants are required to submit proof of vaccination prior to beginning employment. In accordance with the law, The Hollywood Roosevelt will accommodate employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, and applicants should contact [email protected] if they have questions about this requirement or wish to request an accommodation. 
