Pastry Cook II

Temps plein

JOB OVERVIEW:

The Pastry Cook II will be responsible for production in the pastry shop which will include but not limited to: baked breads, rolls, croissants, Danish, muffins, cookies, cakes, plated bqt desserts, desserts for outlets, etc. The Pastry Cook II will also be responsible for ordering and keeping inventory. The Pastry Cook II will ensure all standards are met and of the highest quality.  The Pastry Cook II reports directly to the Pastry Jr Sous Chef or Pastry Cook I when Jr Sous is absent.

Pastry Cook II Responsibilities

• Designing and improving recipes
• Be able to adapt to last minute changes to events and schedules
• Cooks assigned for outlets must be able to create and execute menu planning
• All outlet production must be always rotated and be up to standard
• Be able to communicate clearly with other departments when changing menus, BQT event changes
• Must be able to create prep lists for team and keep up with current events and changes
• For those assigned to BQT, the individual is expected to create prep lists and look ahead at events for ordering purposes
• Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
• Decorating and displaying finished products / plate ups for Bqt events
• Assist the Pastry Cook I with wedding cakes and specialty cakes
• The cook may start and finish wedding cakes with supervised guidance
• Cook must successfully oversee any area assigned with little supervision.
• Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.
• Keeping records relating to BEO deliveries, inventory, and production levels.
• May be asked to attend BEO meetings in the absence of leadership
• Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Lines up baked products in mobile carts/speed racks according to the needs of the particular outlet or BEO.
• Cleans, breaks down, and puts away all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• Minimum two (2) years of pastry/baking experience in a high volume or luxury hotel
• High school diploma or GED
• Proven experience and can work independently
• Must possess a high desire to service guests   
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Should have prior experience with 4 Diamond rated hotel.
• Current food handler’s card and other certification as required by federal/state/local law
• Must be able to multitask and prioritize daily task list.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands including holidays

Physical Requirements

• While performing the duties of this job it will require to:
• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
•  Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 25 lbs. frequently