Pastry Cook 3

About the role

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner.

Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including: Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School.

Responsibilities

• Produce various pastry and baked goods consistently with little supervision, while maintaining quality standards in any area of the Hotel pastry department
• Maintain clean and sanitary work environment and station on a daily basis
• Exhibit solid knowledge, understanding, and application of all fundamental techniques of pastry and baked goods
• Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food product
• Communicate effectively as a team player with supervisors, employees, and customers
• Identify and safely use all kitchen equipment
• Properly label, date, and rotate all products to ensure safekeeping and sanitation
• Take a leadership role in assisting, training, and directing culinary interns and all lower classification cooks in daily tasks and organization
• Control inventories, requisitions, and par levels for proper ordering
• Review all prep lists in regards to food and labor costs
• Order designated station items and conduct monthly inventories
• Assistant/Executive Pastry Chef in developing and writing new menu ideas and recipes with seasonality and interest
• Perform other job related duties as required, to include daily and nightly food requisitions, banquet and outlet production, finishing and set-up of buffets, and the ability to work on an a la carte line in the pastry area of any of our restaurants

Qualifications

• Must be 18 years of age or older
• Minimum of 1 year high product scratch bakery experience with a main focus in yeast dough
• Degree or Certificate in Baking and Pastry Arts; 2 years related work experience may be substituted for education
• Must obtain ServSafe certification
• Pass a written culinary/pastry test covering modern, fundamentals, and classic baking and pastry techniques with a score of at least 75%
• Complete a baking and pastry practical exam to test actual abilities

Skills

• Superior baking and pastry skills and knowledge
• Proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production and basic and advanced baking techniques
• Knowledge of bread structure, dough hydration, and lamination process for bakery station
• Knowledge of European classic pastry styles and techniques
• Able to follow recipes or chef's directions without supervision
• Demonstrate advanced ability in all food cookery techniques
• Demonstrate ability to lead, direct, and train other employees and externs
• Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit
• Working knowledge of weights and measures, as well as basic math applications
• Utilize interpersonal skills to deal effectively with all business contacts
• Ability to work organized and independently or within a team environment
• Ability to speak, read, and write in English
• Ability to handle a fast paced, and at times, an extremely stressful environment
• Capable of following directions from Chefs, Directors, and department leaders
• Project a positive, self motivated, and professional attitude at all times

Job Demands

• Reaching Forward: Constant (>67%)
• Lifting: Frequent (34-66%) — 50 lbs maximum weight
• Reaching Overhead: Occasional (<33%)
• Finger Dexterity: Constant (>67%)
• Hand/Eye Coordination: Constant (>67%)
• Stooping: Occasional (<33%)
• Bending: Occasional (<33%)
• Standing: Constant (>67%)
• Walking: Frequent (34-66%)
• Pushing/Pulling: Occasional (<33%) — 150 lbs maximum weight
• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food and beverage
• Must be able to perform repetitive motions
• Must have the ability to use body parts on a regular and continuing basis repeating the same motions for a reasonable period of time without resting
• Must be able to work in extreme temperatures
• Professional appearance and demeanor
• Maintain standards of good personal hygiene and proper uniform guidelines

Benefits

• FREE admission to Hersheypark
• Employee discounts
• Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working
• 401K Contribution
• Paid time off

Schedule

This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.