Pastry Cook

• Reports directly to the Pastry Chef and or Supervisor 

• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product 

• Must adhere to control procedures for cost/quality 

• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product 

• Practice inventory controls, including the preparation of and pick up of item from the storeroom 

• Stores all food in refrigerated boxes including covers, labels and dates 

• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations 

• Maintains area in a clean condition at all times 

• Will be required to work varying schedules that reflect the business needs of the hotel 

• All other duties that are assigned 

Supporting Functions and Responsibilities 

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance 

• Is polite, friendly, and helpful to all guests, management and fellow employees 

• Maintains cleanliness and excellent condition of equipment and work area 

• Complies with required safety regulations and procedures 

• Complies with hotel standards, policies and rules 

• Remains current with hotel information and changes 

• Complies with hotel uniform and grooming standards 

Qualifications 

• Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating 

• Basic knowledge on mousses, custards and sauces 

• Ability to work under pressure, handle multiple tasks and difficult situations 

• Knowledge of operating all kitchen/pastry equipment, “mixers, tilt skillets, ice cream machine” 

• Basic mathematical skills 

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds 

• Ability to speak read and write English 

• Ability to work flexible schedule to include weekends and holidays