Pastry Cook

About the role

The Pastry Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing complete recipes and bakery items – desserts, breads and pastries. It is critical that you are someone who has been honing your craft for years and demonstrates advanced knowledge in pastry techniques.

Responsibilities

• Uphold the company’s principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
• Act as a key partner with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience, no request is too small or too big
• Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences (even if it’s not in the recipe spec)
• Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace
• Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create
• Possess an advanced understanding of baking and pastry skills, striving to learn more through constant scientific study of your craft
• May sometimes assist culinary leadership with coaching your peers on menu execution, respectfully course-correcting any missed opportunities while fostering an environment of continuous growth for yourself and others
• Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst the team to voice ideas and concerns, while course-correcting any missed opportunities
• Participate in feedback sessions with culinary leadership to further develop your skillset
• Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

Requirements

• Minimum of four (4) years experience as Pastry Cook II or higher, with a minimum of six (6) years in a free-standing bakery or pastry-related position in retail, restaurant, or hotel
• Demonstrated knowledge of food safety guidelines and requirements; SafeStaff Certificate of Completion or completed within 30 days of hire required
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing, and verbal communication
• The ability to have Food Safety certification from a reputable organization
• The ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
• The ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• The ability to work in a fast-paced environment for extended periods of time to meet high volume business
• The ability to safely lift and transport 50 lb. bags of ingredients
• The ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
• The ability to stand or walk for prolonged periods to cook required menu items
• The ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers