Pastry Cook 2 I Pastry

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Pastry Cook 2

Overview: As an intermediate pastry cook, your primary responsibility is to assist in the preparation and production of high-quality pastries and desserts for our banquets and Outlets.

Responsibilities:

• Required to learn all menu items produced by assigned station.
• Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner.
• Independently prepare all food items as directed by supervisor and to the company specifications.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of baking skills and techniques.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Keep walk-in, prep area and equipment up to Health Department and Omni standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Qualifications:

• Prior experience in a similar work environment preferred. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company.
• Understanding of bulk preparation is preferred.
• Basic knowledge of food handling, preparation techniques and cooking techniques including but not limited to Sauté, Baking, Roasting, Poaching, Grilling, Steaming and frying.
• Must have a good understating of basic cake and pie production.
• Basic math skills needed to understand and implement recipes and follow measurements. Ability to convert small batch recipes into large batch recipes if needed.
• Must be able to read a recipe and scale up or down if needed.
• Good eye/hand coordination needed to use all kitchen equipment.
• Requires a working knowledge of local, state and federal sanitation standards.
• Understands ready to eat foods and the use of gloves in the kitchen per the state of Oklahoma Environmental Health Department Food Code.
• Understands major food allergens. Wheat, Soy, Dairy, Peanut, Shellfish, Egg etc
• Have the ability to answer questions about dietary restrictions such as Celiac or Gluten Free diets.
• Must be able to work a variety of shifts, including weekends, nights, mid shifts and holidays if necessary.
• Maintain a professional culinary attire, appearance, attitude, and performance and adhere to the standards of appearance.
• Move, bend, lift, carry, push, pull and place objects weighing up to 40 lbs without assistance.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.).
• Must have or obtain a Food Handlers Certification upon hire.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.