Pastry Cook III

Located in the nations first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The citys expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

• Reports directly to the Pastry Chef and Sous Chef
• Report to cook II and cook I if any of the above is absent.
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Must adhere to control procedures for cost/quality
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates
• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Maintains area in a clean condition at all times
• Will be required to work varying schedules that reflect the business needs of the hotel
• All other duties that are assigned

Supporting Functions and Responsibilities

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
• Basic knowledge on mousses, custards and sauces
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen/pastry equipment, mixers, tilt skillets, ice cream machine
• Basic mathematical skills
• Must be able to obtain Food Handlers Card
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Education:

• Entry level position after culinary school graduation (High school diploma required)

Experience:

• Minimum of 1 years experience in hotel/pastry shop with a good working knowledge of the fundamentals of pastry and baking, accepted standards of sanitation