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230549779C0DE0B2
Pastry Cook/ Baker | Napa
Property Name
The Meritage Resort and Spa
Job Title
Pastry Cook/ Baker | Napa
Location
California-Napa/Sonoma
Company Name
The Meritage Resort and Spa
City
Napa
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description


Are you passionate about food and enjoy creating? Are you patient and pay a lot of attention to details? Are you process oriented and quality driven?

If the answer is YES, The Meritage Resort and Spa is looking for you! Just like the wine that inspired its name, The Meritage Resort and Spa is the perfect blend of wine tasting, dining, spa, beautiful event spaces, romance and indulgence— all in one California Wine Country hotel. 

Position Summary:

Prepares pastry and dessert items for consumption at banquets, events and restaurants.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

  • Prepares pastry items, including pastries, breads, desserts, ice cream, sorbet, mousse, custards, and cakes according to established recipes, quality and presentation and guidelines. Prepares ingredients for cooking, including portioning, chopping, and storing food before use.
  • Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
  • Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
  • Ensures proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
  • Monitor the quality of food prepared and portions served throughout shift.
  • Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
  • Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
  • Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

  • Assists in controlling all food products, leftovers, waste and refrigeration organization.
  • Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
  • Prepares work area for next service period, including emptying trash receptacles.
  • Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.

Qualifications (relevant experience, education and training):

  •  Six months prior food preparation experience required. Pastry experience preferred.
  • Possess a basic knowledge of professional pastry preparation and baking/cooking skills.
  • Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
  • Ability to read and comprehend simple instructions, recipes, short correspondence and memos.
  • Completes required training as scheduled.
  • Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
  • Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
  • Must know all applicable health standards.
  • Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.

The team member is subject to environmental conditions found working inside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise while working in or around the kitchen areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen.

About The Meritage Resort and Spa:

The Meritage Resort and Spa, an idyllic Napa Valley luxury hotel and resort, recently completed its renovation.  This 322 room resort has the most comprehensive event and meeting space in the wine country. This 4-Diamond Tuscan inspired resort includes private hillside vineyards as well as our Estate Cave featuring Spa Terra, a beautiful underground luxury spa, Trinitas Cellars Tasting Room and a grand Entertainment Cave for private dinners for up to 180 guests.

About Our Company:

Pacific Hospitality Group (PHG) has maintained a strategic vision and strong core values as guiding principles for business success.  With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.  PHG manages, develops, finances, and owns hotels and resorts primarily located in California. Visit our website  http://www.pacifichospitality.com for a listing of our properties.

The Meritage Resort and Spa is an equal opportunity employer

Job Requirements


We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.