Pastry Cook 2

OVERVIEW:  The Pastry cook is responsible for all dessert preparation in the pastry kitchen which may include, desserts, baked goods, cakes, cookies, ice cream, chocolates etc. The Pastry Cook is responsible for desserts needed for banquets, special events and all restaurants

Pastry Cook Responsibilities

• Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
• Decorating and displaying finished products.
• Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.
• Keeping records relating to BEO deliveries, inventory, and production levels.
• Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Lines up baked products in mobile carts/speed racks according to the needs of the particular outlet or BEO.
• Cleans, breaks down, and puts away all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• Ability to meet strict deadlines.
• Creativity in crafting new pastries
• Minimum two (2) years of baking/pastry experience
• Current SERVSAFE certification or has successfully completed a sanitation course within the past year
• Current food handler’s card and other certification as required by federal/state/local law
• Must be able to multitask and prioritize daily task list.
• Attend all hotel required meetings and trainings.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally
• Must be able to exert physical effort in transporting 30 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license

EOE/M/F/D/V/SO

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