What are the responsibilities and job description for the Pastry Cook position at the Tides Inn?
Basic Function
Supervise the bakeshop operations and bakeshop employees, pastry and dessert production, coordination of new menu ideas, utilization of products to maximize customer satisfaction, control food costs, oversee food preparation, participate in inventory control and ordering of all foods necessary for bakeshop operation.
Work Performed
Supervision Received: Resort Chef and the Food & Beverage Director/Executive Chef
Responsibility & Authority
Culinary Arts Degree preferred
Previous Pastry experience in a luxury environment
Physical Requirements
Lifting up to 50 pounds
10% Sitting
20 % Walking
10% Bending
60% Standing
Manual Dexterity
Supervise the bakeshop operations and bakeshop employees, pastry and dessert production, coordination of new menu ideas, utilization of products to maximize customer satisfaction, control food costs, oversee food preparation, participate in inventory control and ordering of all foods necessary for bakeshop operation.
Work Performed
- Supervise the bakeshop to ensure compliance with the resorts objectives and the health and safety of all employees and guests.
- Train and supervise bakeshop staff in the proper techniques of food handling, food preparation and cost control of high-quality food products.
- Observe safety and legal requirements as to the health and labor departments
- Maintain the bakeshop in the highest standard of cleanliness at all times.
- Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality.
- Test new menu items to determine market acceptance.
- Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
- Responsible for the overall production and quality of bakery and pastry items throughout the property including banquets.
- Other projects as assigned by the Executive Chef-
Supervision Received: Resort Chef and the Food & Beverage Director/Executive Chef
Responsibility & Authority
- 1. Ability to deal effective with all departments, regular communication with the Food & Beverage Director/Executive Chef and all Food & Beverage managers.
- 2. Maintains the highest quality food product in preparation and purchase.
- 3. Responsible for the overall cleanliness and sanitation of the bake shop area.
- 4. Maximize profitability through proper food and labor cost controls.
- 5. Ensure food preparation standards of a luxury resort.
Culinary Arts Degree preferred
Previous Pastry experience in a luxury environment
Physical Requirements
Lifting up to 50 pounds
10% Sitting
20 % Walking
10% Bending
60% Standing
Manual Dexterity
