Pastry Cook

The Pastry Cook AM is responsible for producing pastry products, fabricating pastry stock, and assisting with plate-ups and buffet preparation.

• Be adept at the production of basic mixtures, recipes and products through complex methods of desserts and pastry production.
• Prepare properly and consistently such items as creams, icings, mousses, sauces, fillings, doughs and batters with little or no supervision.
• Fabricate or assemble most cakes for stock and production with some higher finishing work capabilities.
• Produce a wide variety of pastries, cookies, hot and cold desserts.
• Decorate with chocolate.
• Prepare all products ensuring optimal quality and visually appealing products.
• Properly store, package and handle all bakery products with regard to maintaining optimal quality.
• Mark, date and rotate all bakery products according to existing standards.
• Maintain production and cleaning schedules.
• Must be able to lift in place and carry 50-lb bags of flour
• Work with all staff and packers to help properly organize, condense and package bakery products prepared for banquets and also off property deliveries.
• And perform all other duties as assigned by the Executive Chef, and other Culinary Leaders

Education: High school diploma or graduation equivalent required  

Certificates or Licenses: Maricopa County Food Service Worker card

Experience:  One to two years of pastry experience in a similar size operation required.

Knowledge, Skills, and Abilities:

•           Knowledge of baking and pastry production

•           Ability to work in confined spaces at extreme temperatures

•           Ability to grasp, lift, carry, move and/or push products up to 200 pounds.

Personal Characteristics:

•           Behaves ethically and honestly

•           Communicates effectively: Speaks and listens and engages in a clear, thorough, and timely manner, effectively reading and writing, using the English language (preferred)

•           Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review)

Attendance as scheduled is a critical element in all positions at El Chorro.

El Chorro’s leaders and associates believe each guest (internal and external) should be treated with respect, kindness, and professionalism. We believe that “Making Space for Genuine Hospitality” is our purpose, enticing our guests to return again and again. To be successful at El Chorro, associates must embrace our Purpose, Pillars and 21 Service Essentials. This includes being hands on and heartfelt, sincere and focused, collaborate and curious, and conscientious, possessing and demonstrating a high level of care and attention to internal and external guests. Our forward-thinking, fun, friendly, engaging and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property and company.