Pastry Cook III

Responsibilities

• Prepare food items according to standard recipes and as specified, to ensure consistency of product.
• Prepares cookies, pies, dough, and other basic items as instructed.
• Performs all prep work for cakes, pies, mousses, and plated desserts, fills Danish, organizes, and cleans walk-in coolers and freezers.
• Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating, and proper rotation.
• Checks expiration dates, especially in highly perishable food items.
• Assists the Executive Pastry Chef in the production of all food in the pastry kitchen.
• Affixes labels, dates, and rotates food products.
• Ensures proper sanitation and maintenance of kitchen equipment and kitchen operation.
• Ensures that meals are prepared and delivered on time and in acceptable quantity and quality.
• Prepares and cooks food according to recipes, quality and presentation standards, and food prep checklists.
• Prepares ingredients for cooking, including portioning, chopping, and storing food before use.
• Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
• Follows and ensures compliance with food safety handling policies and procedures, including personal hygiene procedures.
• Checks and ensures correct temperatures of kitchen appliances and food, and reports issues to management.
• Washes and disinfects kitchen area; sets up and breaks down workstation; and follows and ensures compliance with sanitation and cleaning procedures.
• Maintains the quality of food prepared and portions served throughout the shift.
• Follows all company policies and procedures, including safety and security; reports accidents, injuries, and unsafe work conditions to the manager; completes safety training and certifications.
• Maintains a clean and professional uniform and personal appearance; maintains the confidentiality of proprietary information; protects company assets.
• Speaks with others using clear and professional language and answers telephones using appropriate etiquette.
• Develops and maintains positive working relationships with others and supports the team to reach common goals.
• Complies with quality expectations and standards.
• Prepares all items according to recipe cards, and plates them according to hotel use records.
• Prepares all broiled items according to desired “doneness” as closely as possible to coincide items ordered.
• Ensures that sauté pans and all equipment are handled and stored properly.
• Be sure that the line is properly set up prior to all meal functions for maximum efficiency through the peak periods.
• To work as a team member with ALL service and kitchen personnel.
• Keeps the service line and all related areas clean at all times in accordance with the “clean as you go” policy.
• Uses sanitizer to disinfect all food contact surfaces.
• Ensures that all food items are being held and stored properly, with a minimum of handling.
• Be conscious of food costs at all times. Emphasis on total utilization of food and elimination of waste and misuse.
• Wraps, labels, dates, rotates, and strains the fryolator when necessary.
• Follows production charts and keeps daily records of production usage and leftovers.
• Turns in each week to your supervisor.
• To serve the guest nothing but the most superior product, reflecting the quality expected from our hotel.
• Utilizes recipes and records to ensure quality and uniform consistency.
• Informs the supervisor of all meal breaks and takes them to the Associate Cafeteria.
• No eating in the kitchen. Must punch in and out for all meal break periods, each and every day.
• Assists in any area deemed necessary by the Executive Sous Chef/Restaurant Chef and assists with all the front-line sanitation.
• Regular and prompt attendance as well as the ability to work the schedule as defined and overtime as required.
• Any problems punching in or out must be reported to your supervisor immediately.

Qualifications

• Understanding of the luxury & quality hotel industry.
• Certification of culinary/pastry training or apprenticeship required.
• Pastry or Culinary degree preferred.
• Food Handling and Sanitation certificates preferred.
• Minimum one year experience and/or training in the Culinary Department of a luxury hotel.