Pastry Cook 1

Position Summary: 
Prepares pastry and dessert items for consumption at banquets, events, and restaurants. 
 
Duties & Responsibilities  
Primary Responsibilities/Essential Functions: 

• Prepares pastry items, including pastries, breads, desserts, ice cream, sorbet, mousse, custards, and cakes according to established recipes, quality and presentation and guidelines.  Prepares ingredients for cooking, including portioning, chopping, and storing food before use.  
• Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.  
• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal. 
• Ensures proper storage of all pastry items in refrigerators and freezers to maintain product freshness. 
• Provides instructions to lower-level cooks on recipes and provides operational support on a daily basis.
• Follows the guidelines from pastry lead and sous chefs, on banquet event orders.
• Learn and work all the pastry areas of the kitchen.
• Work independently with minimum to no supervision.
• Relieves the pastry lead cook on their day’s off and performs all tasks.
• Assist in training new cooks and help set them up for success in their role. 
• Monitor the quality of food prepared and portions served throughout shift. 
• Follows all standard food handling, sanitation, and health department guidelines.  Ensures compliance with federal, state, local and company health, safety, and sanitation standards. 
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures.  Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.  OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.  Team members will be trained in the proper use and care of assigned PPE if applicable.  The hotel provides the required PPE.  Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager.  Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. 
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. 

      
Other Responsibilities/Supportive Functions: 

• Assists in controlling all food products, leftovers, waste, and refrigeration organization. 
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed.  Maintains work area in clean and organized manner. 
• Prepares work area for next service period, including emptying trash receptacles.  
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. 

Qualifications (relevant experience, education and training): 

• Two years of prior food preparation experience required.  Pastry experience preferred. 
• Possess solid knowledge of professional pastry preparation and baking/cooking skills.   
•  Requires ability to perform basic math skills such as addition, subtraction, multiplication, and division.  
• Ability to read and comprehend simple instructions, recipes, short correspondence, and memos. 
• Completes required training as scheduled. 
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.  Work schedules will include working on holidays, weekends, and alternate shifts.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.   
• Must know all applicable health standards.  
• Must maintain a clean appearance and professional demeanor.