Banquets & Catering Pastry Cook AM

Responsibilities

• Prepares designated food items as directed in a sanitary and timely manner
• Follows recipes, portion controls, and presentation specifications
• Responsible attendance and ability to work scheduled shifts and on time
• Assists in restocking all items as needed throughout the shift
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, reach-in coolers and all storage areas
• Performs daily responsibilities which include restaurant prep, banquet prep and plating, amenities, basic production
• Contribute idea for new desserts and work with Pastry Chef to further develop

Qualifications

• Minimum age requirement of 18 years
• Two years’ experience in bakery production preferred
• Needs basic understanding of professional cooking and knife handling skills
• General understanding and knowledge of safety, sanitation and food handling procedures required
• Basic knowledge of how to produce cakes, tarts, mousses, batters, doughs, custards, frostings and ice creams required
• Must have basic cake decorating skills
• Must have basic math skills to produce correctly sized batches
• Must have a general understanding and knowledge of how to properly use and maintain equipment in the area
• Must have a valid Texas Food Handlers Card

Physical Requirements

• Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds
• Ability to work standing up in a confined area for long periods of time in order to perform the essential functions
• Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures
• Exposure to food and beverage hazardous cleaning chemicals
• Exposure to food items and beverages

Pay

The pay for this position is competitive and commensurate with experience.

Schedule

The schedule for this position will be determined based on the needs of the department and the individual’s qualifications.