Click your avatar to access saved jobs and applications
The Pastry Cook role is responsible for preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and direction from the Pastry Chef de Partie. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.
Major areas of responsibility/ management include, but are not limited to:
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Position requires walking and giving direction most of the working day. Must be able to stand and exert well-paced mobility for up to 4hrs in length. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability in a limited space. Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. May be required to lift trays of food or food items weighing up to 30 lbs. Must be able to push and pull carts and equipment weighing up to 250 lbs. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.
Compensation: Hourly (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k
Full Service Hotel, Bar / Lounge