Banquets & Catering Pastry Cook PM

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 range for this position is $16.00 - $20.00 per hour.

Schedule

The schedule for this position is typically Monday through Friday, with some weekend and holiday coverage as needed.