What are the responsibilities and job description for the Pastry Cook II position at Loews Coronado Bay Resort?

Job Description

Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

Reports directly to the Pastry Chef and Sous Chef
Report cook I if any of the above is absent
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

Supportive 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

Attends all appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

Qualifications

Basic knowledge of classical French desserts, chocolate handling and sugar work preferred

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

Basic knowledge on mousses, custards and sauces.

Comprehend BEO'S

Knowledge on restaurant desserts, and desserts special

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

Must be able to obtain Food Handler's Card

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

Education :

Pastry diploma or degree preferred

Experience :

Minimum of 3-4 year's experience with a good working knowledge of the fundamentals of cooking, baking and pastry

The wage for this position is $.

Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

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