Pastry Cook II | Full-Time

Summary of Position: Control quality and consistency of all food served. Insure functions are completed 30 minutes prior to service. Insure all food supplies necessary for service are in appropriate supply on a timely basis. Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. Assists in producing and plating Banquet pastries. Work well under pressure of meeting production schedules and timelines for pastry needs Perform job functions with attention to detail, speed and accuracy. Hotel Specific Essential Functions: Maintains food preparation handling and correct storage standards. Supports procedures for food & beverage portion and waste controls. Follows proper handling and right temperature of all food products. Understands and maintains all standard recipes. Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time. Basic math skills needed to understand and implement recipes and measurements. Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighting a maximum of 70 pounds. Performs other duties as assigned to meet business needs. Tools and Equipment: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers Ovens, grills, stoves, flat tops, salamanders Working Environment: Interior of hotel, in restaurant and kitchen areas Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages. Physical Requirements: Must be able to work for long periods of time on feet, must be required to lift up to 50 Lbs. Must be able to work under some extreme temperatures.