Banquet and Bakery Cook I

JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. 

BASIC FUNCTION: The Banquet and Bakery Cook I is responsible for preparing a wide variety of desserts, pastries, and bread following traditional and modern recipes. This role requires a passion for baking, creativity in dessert presentation, and attention to detail to ensure high-quality products are delivered. The cook will work closely with the Executive Chef, Executive Sous Chef, and Banquet Sous Chef to maintain the quality and consistency of all baked goods and desserts.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• At least 2 years as a Pastry Cook, Baker, or similar role in a professional kitchen.
• Culinary school diploma or relevant certification in Baking strongly preferred.
• In-depth knowledge of baking techniques and the science behind baking.
• Ability to work in a fast-paced environment and manage time efficiently.
• Creativity and attention to detail in pastry decoration and presentation.
• Strong understanding of food safety practices and kitchen hygiene.
• Physical stamina and the ability to stand for long hours.
• Excellent communication and teamwork skills.

ESSENTIAL FUNCTIONS:

• Prepare a variety of baked goods according to established recipes and standards, as well as using creativity to enhance dining experience.
• Ensure proper platting and presentation standards.
• Manage kitchen inventory, storage, and ordering as necessary.
• Be responsible for cleaning standards of kitchen and follow health and safety guidelines at all times.
• Manage cooking equipment and ensure it is used properly and maintained.
• Supervise and guide a team of cooks and kitchen staff, including delegating tasks and providing training as needed.
• Coordinate with other departments to ensure smooth operation and timely service during events.
• Collaborate with event planners and managers to understand specific event requirements and adjust food preparation accordingly.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Support bakery needs as necessary.
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations
• Ensure timely preparation and delivery of food to meet event schedules.
• Monitor inventory levels of food and kitchen supplies, placing orders as needed.
• Manage food costs and waste, ensuring efficient use of resources.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer

M/F/D/V