Rosewood Washington DC 
Pastry Cook 3 

Competitive Benefits
Free Parking (if available)
Medical, Dental, Vision Benefits
Competitive Pay Rates
401k Plan and after 1 year up to 3% Match
Paid Time Off (Vacation time, Holidays, Sick and more)
Complimentary Room Nights
Restaurant Discount- 50% off F&B
Complimentary Meal during your shift
Life Insurance and AD&D
Complimentary Short-Term Disability
Long-Term Disability
Pre-tax commuter benefits
Flexible schedules
Tuition Reimbursement up to $500 per year
A clear career pathway - career advancement opportunities

Pastry Cook Level 3
Overview: Plan, prep, set up and prepare quality products in all areas of the Pastry kitchen to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Must have a flexible schedule.

Job Description:
Maintain and strictly abide by state sanitation/health regulations and hotel requirements of work areas and equipment.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Meet with Pastry Chef or Supervisor to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Complete opening duties: set up workstation with required mis en place, tools, equipment, and supplies according to standards.
Complete closing duties: when finishing the shift, check if tools are placed on correct location, all food items are covered/wrapped and labeled as per standards, make sure the station is clean and organized as determined by Pastry Chef.
Inspect the cleanliness and working condition of all tools, equipment and supplies and ensure everything complies with standards.
Inspect and maintain your cleanliness and organization of the pastry work stations frequently; rectify any deficiencies.
Check production schedule/list and pars and review with pastry chef or supervisor and establish priority items for the day.
Able to read recipes and prepare all recipes according to instructions and yield guidelines.
Ensure correct temperatures of kitchen appliances and food daily.
Demonstrates basic baking skills.
Communicate any assistance needed during busy periods to ensure optimum service to guests.
Organize, clean, and wipe down all pastry storage and food prep areas, pastry reach-ins/walk-ins and shelves.
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
Always communicate with Pastry chef when leaving your station.
Other duties as assigned by the Chefs.

*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.

Qualifications:

Experience: Minimum one – two years’ experience as a Pastry Cook at a 4- or 5-star hotel or restaurant.

Education: High school diploma or equivalent education and culinary training certificate preferred.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Schedule: Flexible availability is required for this position to include days, evenings, weekends, and holidays.

Technical Skills: Ability to follow hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize, and complete work assignments; has an eye for detailed work and refined presentation; shows initiative for creative presentations and developing personal style when opportunities are available; ability to perform and follow up with corrections where needed; ability to motivate and maintain within a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to use all senses to ensure quality standards are met; ability to operate, clean and maintain all equipment required in job functions; ability to follow and comprehend recipes; ability to expand and condense recipes; ability to perform job functions; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English with fluency in other languages preferred.

Physical Requirements: Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.

Licenses & Certifications: Valid ServSafe Food Protection Certificate preferred