Pastry Cook l

Responsibilities

• Maintain cleanliness, sanitation, and organization of assigned work areas
• Abide by State sanitation/Health regulations and Hotel requirements
• Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
• Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks
• Prepare and produce dessert menu items for Restaurants, Room Service, and Banquets following recipes and yield guides
• Produce centerpieces for Banquets and buffets
• Display items attractively and to specified requirements
• Inform the Sous Chef of any shortages before the item runs out
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Review status of work and follow-up actions required with the Pastry Chef before leaving
• Maintain positive guest relations

Qualifications

• Previous upscale hotel experience
• A minimum formal education of a high school diploma
• Any required certification to Handle Food
• Proficiency in English both verbal and non-verbal
• Comprehend and follow recipes
• Excellent customer service focus and communication skills

Benefits

• Comprehensive Health Coverage
• Employee Assistance Program
• Team Member Travel Program
• UNLIMITED Friends and Family discounted rates
• Paid vacation, sick days, and holidays
• Exclusive Discounts

Pay

TBD

Schedule

TBD