Pastry Line Cook

Responsible for all preparation and production for the pastry culinary operation in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards. ESSENTIAL JOB FUNCTIONS: Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. Contribute to the day to day culinary operation, to include efficient and effective food production. Perform all necessary tasks of a production cook according to hotel operating procedures, including but not limited to food preparation, food production, and kitchen and food equipment cleaning. Perform all sidework as assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area. Ensure compliance with health, safety and sanitation awareness standards. Maintain readiness for Health Department and EcoSure inspections at all times.. Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas. Responsible to adhere to all proper trash procedures. Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevant to hotel concepts. Perform any other duties required by leadership. QUALIFICATIONS: Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business. A minimum of relevant cooking experience in a large convention hotel is strongly preferred. Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays. Must meet standards of appearance and maintain a high level of personal hygiene at all times. Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers. Computer literacy to include payroll systems and kitchen equipment and printing systems Serve Safe certified CORE COMPETENCIES: Customer Focus Problem Solving Peer Relationships Time Management Composure ENVIRONMENT & PHYSICAL REQUIREMENTS: Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. The ability to stand/walk for extended periods of time. The ability to bend, reach and lift to 50 lbs and push/pull/carry up to 100 lbs. Exposure to hazardous cleaning chemicals.