Job Description:
The pastry cook is required to prep and plate desserts for Herons, The Umstead Hotel & Spa’s five star, five diamond restaurant, while maintaining organization and cleanliness. The pastry line cook must always represent the Pastry Chef’s core values on quality, sanitation, and fair treatment of all associates. They are responsible for maintaining the clean, organized, and efficient workplace that has been implemented by the Pastry Chef. The pastry line cook will report directly to the Hotel’s Pastry Chef and Pastry Sous Chef.
Job Requirements:
- Set up pastry line, quality check all items, spin ice creams and sorbets, and have precise knife work.
- Produce mousses, cakes, sauces, and glazes, while maintaining consistency and following a recipe.
- Prep and bake scones, biscuits, and cornbread.
- Organize and inventory all produced items in walk-in cooler, walk-in freezer, lowboys, and reach-ins.
- Assist in creating new desserts per menu cycle with the Pastry Chef.
- Maintain professional relations with associates, treating with respect and holding accountable to Pastry Kitchen and Hotel standards.
- Demonstrate open communication between pastry kitchen and other hotel outlets, including front of house, banquet team, and front office.
- Instill a calm, organized approach in all situations or conflicts.
- Assist in creating a drive of daily passion for excellence and continuous improvement.
- Ability to work weekends, holidays, and when hotel activity is at its highest.
- Ability to work either morning, mid, or evening shift
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