Pastry Cook - Banquets

Summary: The position will prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Essential Job Functions: Job duties include but are not limited to:

• Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete and set-up station for breakfast, lunch, and/or dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages
• Return all food items not used to designated storage areas, being sure to cover/date all perishables
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

Qualifications:

• High school education, cooking school or culinary institute education or equivalent experience.
• 3 – 5 years’ experience in Banquet/Outlet plating and production
• Basic culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.
• Ability to operate, maintain and properly clean deep fryer broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
• Must have food handler certificate
• Morning position, must work weekends and holidays

Language Skills: Ability to read all menus and promotions.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke

Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.

PGA National Resort is an Equal Opportunity Employer:

Minorities / Females / Veterans / Individuals with Disabilities / Sexual Orientation / Gender Identity