Pastry Cook

About the Role

The primary objectives of a PM pastry cook are production and plating of pastry products, desserts, and bakery items for the dinner service. The role involves coordinating the preparation of food according to standards set by the Executive Pastry Chef and managing daily production and execution of all bakery and pastry items.

Responsibilities

• Communicate all product needs to the Executive Pastry Chef.
• Coordinate production of all pastry, bakery, and dessert items.
• Assist the Executive Pastry Chef with all specialty functions, holidays, and plating desserts for restaurants.
• Ensure all cuisine served meets the specifications of the Executive Pastry Chef.
• Ensure the workstation is properly stocked using the mise en place technique for banquets or the à la carte line.
• Maintain a clean and sanitary workplace, including special cleaning projects as assigned.
• Maintain proper order of all kitchen equipment and report any deficiencies to chefs or managers.
• Establish cross-departmental communication channels among teammates.
• Engage as a positive member of the culinary team.
• Communicate food and supply needs to chefs.
• Coordinate with the front of house on daily features and service needs.
• Report any equipment maintenance issues.
• Practice teamwork at all times.
• Uphold the Garden of the Gods Resort and Club’s brand, culture, vision, mission, and values.
• Be empowered to resolve issues if they arise.
• Provide guests/members with a fond farewell.
• Demonstrate a professional appearance and attentiveness to priorities.
• Comply with company policies and procedures.
• Observe and adhere to training and safety guidelines.
• Perform other duties as assigned.

Requirements

• Advanced knowledge of specialized or technical field or thorough knowledge of practices and techniques in a professional pastry kitchen.
• Full knowledge of policies and procedures, with the ability to determine the best course of action and explain it to the chef.
• Valid Driver’s License.
• Food Protection Manager Certification.
• Food Handler Certification.

Communication & Collaboration

• Daily written and reading communication, including line-ups.
• Weekly departmental meetings.
• Occasional participation in one-on-one coaching sessions.
• Continuous teamwork and internal/cross-departmental communication.

Physical Demands

• Frequently: Standing, walking, bending over, reaching, lifting/carrying 11–50 lbs, manual dexterity, fine and gross motor skills, eye/hand coordination, near vision, color recognition, hearing.
• Occasionally: Sitting, crouching, kneeling, balancing, pushing/pulling, lifting/carrying 10 lbs or less or 51–70 lbs, far vision.

Work Environment

• Primarily indoor setting with overhead lighting and comfortable ventilation.
• May occasionally work in all areas of the property, both inside and outside, including inclement weather.
• Exposure to noise, vibrations, chemicals/detergents/cleaners, fumes/smoke/gas, and uneven surfaces.
• Frequent collaboration with others; occasional work alone.
• May operate motorized equipment or vehicles and work near machinery.