Pastry Cook

CordeValle is hiring a Pastry Cook to join our team. Come work with Chef Nicola Cavacchini and his culinary team at our picturesque luxury resort nestled into the foothills of the Santa Cruz Mountains of Northern California.

OVERVIEW/BASIC FUNCTION:

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

 RESPONSIBILITIES:

•    Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
•           Ensure that standards are maintained at a superior level daily.
•           Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
•           Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
•           Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
•           Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.          Complete opening duties:
•    Set up workstation with required mis en place, tools, equipment and supplies according to standards.
•    Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.
•    Check production schedule and pars.
•    Establish priority items for the day.
•    Transport supplies from the storeroom and stock in designated areas. 
•            Inspect the cleanliness and organization of the workstation; rectify any deficiencies; maintain throughout the shift. 
•            Start prep work on items needed for the day. 
•            Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides, according to department standards. 
•            Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements. 
•            Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards. 
•            Inform the Executive Chef of any shortages before the item runs out. 
•            Maintain proper storage procedures as specified by Health Department and hotel requirements. 
•            Minimize waste and maintain controls to attain forecasted food cost. 
•            Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere. 
•            Disinfect and sanitize cutting boards and worktables. 
•            Transport empty, dirty pots and pans to the pot wash station. 
•            Direct and assist Stewards to make clean-up a more efficient process. 
•            Breakdown workstation and complete closing duties according to department standards:
•     Return all food items to the proper storage areas.
•     Rotate all returned product.
•     Wrap, cover, label and date all items being put away.
•     Straighten up and organize all storage areas.
•     Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
•     Return all unused and clean utensils/equipment to the specified locations.
•     Ice down hot items from the steam table
•     Turn off all equipment not needed for the next shift.
•     Restock items that were depleted during the shift. 
•            Review status of work and follow-up actions required with the Executive Chef before leaving. 
•            All other duties as required.