What are the responsibilities and job description for the Pastry Cook 2 position at Kessler Savannah?
An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!
Grand Performers may enjoy a range of benefits, including:
- Marriott Employee Discounts Worldwide
- Competitive Wage & Discretionary Bonus Program
- Medical, Dental, Vision Insurance
- Company-Sponsored Life Insurance
- Short & Long-Term Disability Insurance
- Tuition Reimbursement Program
- 401(K) with Discretionary Company Matching Contributions
- Employee Assistance Program
The overall objective and purpose of the Pastry Cook 2 position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
CORE RESPONSIBILITIES- Follows recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests’ requests.
- Checks restaurant par list to ensure adequate prep for shift.
- Measure and mix ingredients to for dough or batter.
- Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
- Maintain kitchen temperature logs for food safety program compliance.
- Decorates cakes and pastries.
- Complete the equipment check list and walk through and notify if any problem with equipment.
- To rotate food in coolers and freezers to minimize waste and spoilage.
- To maintain internal cleanliness of all food prep areas.
- To communicate the need for goods to be ordered to kitchen leadership.
- To be able to read, understand and produce in a timely manner.
- To maintain a thorough knowledge of menu items.
- Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
- Maintain neat, clean and professional appearance according to standards
- Comply with all company safety and security policies and procedures.
- Report accidents, injuries and unsafe conditions
- To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
- To attend all training and meetings as directed.
- Keep Pastry Supervisor and/or Exec Pastry Chef informed of any needs for department or of excess food items for planning/production.
- To perform other tasks, including cross-training as directed.
- Greet and interact with internal and external guests in a genuine warm and friendly manner using professional and Kessler standard nomenclature.
- Attention to detail and care for your craft is expected and will be reflected in your work.
- Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality.
- All other duties as assigned, planned or un-planned
- Understanding and knowledge of safety, sanitation and food handling procedures.
- Basic knowledge of production and operations in all relevant kitchen areas.
- Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
- Basic knowledge of baking & pastry production
- Ability to effectively communicate and multi-task
- Proficient in handling knives and culinary tools
- Basic knowledge and experience working with Microsoft Word, Excel and Outlook as well as POS (point of sale) systems
- Must be comfortable working in a shared space, with constant noise, without the use of a private office.
- Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
- Must be able to work safely in a kitchen environment with high temperatures and humidity
- Must be able to work independently and also in a team environment.
- Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
- While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 40lbs on a daily basis.
- While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.
