Pastry Cook

Department:              Food and Beverage

Position:                     Pastry Cook

Reports To:                Executive Chef; Executive Sous Chef, Sous Chefs       

Position Overview:   Production of breakfast pastry prep, breads, dinner service pastry, ice creams and sorbets

These duties may be described as, but not limited to:

• Prepare all pastry and dessert items for the restaurant, according to standard recipes
• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
• Supervise additional kitchen staff when necessary.
• Daily Breakfast pastry prep. Bread Production, Dinner pastry prep.
• Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness. Cleanliness and organization are a must.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.
• Properly rotate food products to keep spoilage and waste to a minimum.
• Ensure that all equipment in work area is properly cleaned.

Required Knowledge, Skills, Abilities:

• Requires good communication skills, both verbal and written.
• Basic knowledge of baking and pastry.
• Knowledge of accepted sanitation standards.
• experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, kitchens ( 110º F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.   Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well paced ability in limited space and to reach other departments of the hotel in a timely manner.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
• Must be able to lift up to 15 pounds on a regular and continuing basis.
• Requires manual dexterity to use and operate all necessary equipment.

Minimum Qualifications:

• High school or equivalent education required.  Associates or bachelor’s degree preferred.
• Minimum of two years experience as a pastry cook in a similar size operation preferred.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.