Pastry Cook

MAIN DUTIES: 

The Pastry Cook works effectively as part of the pastry team, primarily responsible for, but not limited to, completion of all tasks related to preparation, baking and production of pastry items for events or outlets in accordance with property recipes, standards and adhering to all food safety and sanitation regulations.  

GENERAL DUTIES: 

• Anticipate and understand guests’ service needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests. 

• Consistently conduct oneself in a professional manner at all times and work professionally with colleagues and team leaders with a team minded approach. 

• Prepare and set up station to ensure execution of daily service.  Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc. 

• Prepare menu items according to property and brand standards and recipes established by pastry leadership team. 

• Alter menu items to accommodate guests’ dietary needs or preferences as requested. 

• Follow pastry preparation production schedule. 

• Accurately weigh and measure ingredients, combine and mix by hand or electric mixer, batters, doughs, icings and dessert sauces. 

• Knead, cut and form various doughs. 

• Properly leaven, garnish, bake and cool breads and quickbreads. 

• Properly assemble, bake, cool and garnish pies, cakes, cookies, pastries and confections. 

• Properly mix and freeze fresh ice creams and sorbets. 

• Maintain proper cooking temperature, product cooling and labeling. 

• Lift and move equipment to and from work station, stove, refrigerator, etc. 

• Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing “clean as you go.”  Maintain prep work throughout shift. 

• Distribute supplies, utensils and portable equipment. 

• Execution of proficient knife skills.   

• Use of a variety of pastry equipment including but not limited to the following equipment: mobile, convection and rack ovens; proofer, pot stove, tilting kettle, sheeter, mixers, ice cream/sorbet machine, can opener, scales, etc. 

• Adhere to and maintain all food storage and handling procedures. 

• Adhere to and maintain all food quality and nutritional standards. 

• Perform technical pastry production, portion control and service standards. 

• Attend pre-shift meetings before events to learn shift details, including property and guest expectations.   

• Attend and participate in all required meetings. 

• Perform end of shift cleaning and restocking tasks and breakdown of station.  Return all food and beverage items, and supplies to the proper area and ensure work area is clean and neat, prior to finishing the shift and departing. 

• Communicate with colleagues when taking over and finishing each shift. 

• Maintain high standards of presentation, pastry supply quality, safety and cleanliness. 

• Use proper kitchen safety protocols in regards to food preparation (storage, transportation, preparation, etc) and equipment usage. 

• Perform any other reasonable duties as requested by the leadership team. 

• Identify opportunities to optimize performance and create value by challenging existing processes; encouraging innovation and driving necessary change. 

• Be a clear thinker, analyze and resolve problems, exercise good judgement, resolutions must be thoughtful, and with the guest in mind.  Immediate follow-up with a leader is expected. 

• Establish and maintain open, positive, collaborative, and professional internal and external relationships.  Develop lasting relationships with guests and to secure repeat business.  Foster and promote a cooperative working environment, maximizing efficiency and delivering the ultimate guest experience. 

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials.  

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues. 

• Ensure uniform and personal appearance are clean and professional. 

• Maintain confidentiality of proprietary information. 

• Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. 

QUALIFICATIONS & SKILLS: 

• Previous pastry experience in a similar position and ability to execute advanced pastry duties and responsibilities outlined above. 

• Excellent communication and listening skills.  Ability to clearly and effectively communicate in English with service team.  Ability to speak effectively before groups of customers or team members and ability to respond to and creatively resolve guest inquiries and complaints. 

• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals. 

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 

• Ability to compute basic mathematical calculations. 

• Excellent customer service skills. 

• Ability to follow directions and work in a team environment. 

• Ability to remain flexible and adaptable. 

• Must possess a high quality, detailed and service work ethic. 

• Ability to work in a fast-paced environment. 

• Ability to follow all safety regulations and property standards. 

• Ability to follow all food and safety regulations and property standards. 

• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture. 

• While performing the duties of this job, the team member is regularly required to stand; use hands/fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell.  The team member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours).  May be exposed to extreme temperatures, dust, dampness, height and moving machinery. 

• The performance of this position may occasionally require the use of personal protective equipment. 

• Flexibility to meet the demands of a 24-hour operation.  Due to the nature of the hospitality industry, team members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property. 

• Able to lift at least 50 lbs. 

• Proficient in verbal and written English communication 

• Able to stand for long periods of time 

• Food Handling certification  

Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel