Pastry Cook

About the role

Assists the Pastry Chef in planning, developing, and producing high-quality pastries, desserts, and wedding cakes.

Responsibilities

• Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
• Prepare desserts and pastries for multiple dining concepts and the event space.
• Work with the Executive Chef and Pastry Chef to ensure dessert menu continuity and complementality with salad and entrée selections.
• Support the Pastry Chef in all aspects of production and implementation.
• Assist with inventory management.
• Be prepared to work in other areas of the operation (pantry, expo, plating, prep) as directed by the Executive Chef.
• Perform additional duties, projects, and responsibilities as assigned by the Executive Chef.

Requirements

• High School Diploma or equivalent.
• Two years of pastry cook experience in a club, hotel, or resort environment.
• Strong communication, customer service, and interpersonal skills.
• Excellent baking and specialty cake-making skills.
• Working knowledge and understanding of modern pastry trends and techniques.
• No supervisory responsibilities.

Skills

• Strong communication, customer service, and interpersonal skills.
• Excellent baking and specialty cake-making skills.
• Working knowledge and understanding of modern pastry trends and techniques.