Pastry Cook 

SUMMARY 

The Pastry Cook role is responsible for preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and directions from the Executive Pastry Chef.  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.

ESSENTIAL FUNCTIONS

Major areas of responsibility/ management include, but are not limited to:

• Passion for baking and pastry creation.
• Maintaining the highest level of execution and quality food, while following timelines and BEO’s.
• Preps, prepares, and executes all menu items to specification and follows directions of Executive Pastry Chef daily.
• The work station must be set up based on menu items, banquet event orders and specials, and ensures all misenplace is ready for the shift.
• At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.
• The pastry cook must inspect all food products to maintain proper appearance, colors and appeal.
• All food storage must be in proper containers in refrigerators and freezers, to maintain freshness

 QUALIFICATIONS 

• Certified level cook and/or experience in food production and/or preparation.
• Minimum of 3 years’ pastry culinary experience
• Food & Beverage customer service experience 
• Food Handlers permit
• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties

PREFERRED

• Luxury hotel experience strongly preferred
• High school or equivalent education

PHYSICAL REQUIREMENTS 

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.