Prepares/produces/bakes breads, muffins, breakfast pastries, petit fours, ice creams and sorbets, cookies, bars, and plated desserts according to standard recipes, in order to contribute the overall guest satisfaction.

 
RESPONSIBILITIES AND JOB DUTIES:

 Prepares/produces/bakes breads, muffins, breakfast pastries, petit fours, ice creams and sorbets, cookies, bars and plated desserts for restaurants and banquets.

• Keeps adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
• Set and reset daily pars on all products to ensure freshness.
• Utilize any and all leftovers into usable products.
• Keeps work station neat and orderly - "clean as you go".
• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Must stay current and up to date with knowledge of food allergies and safe food practices.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high-volume production necessary to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Ensure proper labeling, dating, and rotating of production foods and leftovers.
• Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.
• Strong organizational skills which enables the Cook to adapt quickly in working in and effectively contributing to the team in various sections of the kitchen.
• Make Chefs aware of any special products needed for coming functions.
• Assist kitchen management by performing other culinary duties, as

PHYSICAL DEMANDS:

 While performing the duties of this Job, the associate is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear.  The associate is occasionally required to stand and taste and smell.  The associate must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The associate must have the ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water. Associate must have good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc). Associate must be able to use a chef knife.

SPECIAL SKILLS REQUIRED: 

• Skilled pastry professional
• Knife handling, pastry & baked goods
• Problem Solving: Uses reason even when dealing with emotional topics.
• Technical Skills: Assesses own strengths and weaknesses; Strives to continuously build knowledge and skills; Shares expertise with others.
• Customer Service: Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.
• 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.
• Written Communications: Writes clearly and informatively; Able to read and interpret written information.
• Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of the team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
• Quality Management: Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Cost Consciousness: Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenues; Conserves organizational resources.
• Diversity: Shows respect and sensitivity for cultural differences; Promotes harassment-free environment.
• Ethics: Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically.
• Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and 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.
• Motivation: Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
• Planning/Organizing: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• 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 through on commitments.
• 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.
• Adaptability: Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays or unexpected events.
• Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with alternate plan.
• Initiative: Volunteers readily; Asks for and offers help when needed.

EDUCATION REQUIRED:

 High School graduate or equivalent required. Culinary or pastry apprenticeship preferred.

EXPERIENCE REQUIRED:

Previous experience as a pastry cook in an upscale or luxury hotel.

LICENSES OR CERTIFICATES:

Food Handlers or ability to obtain one