Job Description

SUMMARY:

Responsible for providing premier pastries, desserts, breads and amenities to compliment the hotel’s outlets while providing quality service to guests and visitors in a courteous and friendly manner and maintaining or exceeding the high standards of the hotel.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

  • Prepares desserts, pastries, breads and amenities.
  • Organization skills
  • Assists with the coordination of the dessert items with the main menus.
  • Inventories and plans for large orders or special occasions.
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • Ensures that food preparation equipment, cooking and serving utensils, and the kitchen work areas are orderly, clean and sanitary.
  • Reads and follows menus and recipes and computes basic mathematical calculations. 
  • Observes safety precautions required to protect hotel and guest property.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Utilizes proper FIFO rotation as well as dating and labeling of all production made.
  • Projects a clean, neat, and professional appearance.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a work team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Ability to lift 50 pounds
  • Work an 8 hour shift while standing
  • Must be punctual.

    QUALIFICATIONS:

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or skill required.

    Education and Experience:

    High School Diploma/GED supplemented by formal coursework in culinary sciences; AND two (2) years of experience as a journey-level pastry cook; OR an equivalent combination of education, training and experience.

    Required Knowledge and Skills

    Knowledge of:

    • Principles, practices and techniques of the pastry manufacture trade.
    • Food and beverage products, menus and promotions.
    • Policies and procedures of the department.
    • Principles, methods and equipment used in meal preparation in a restaurant setting.
    • Safe work practices and sanitation related to food preparation and service.
    • Inventory and record keeping principles and practices.
    • Customer service principles and practices.
    • Correct business English, including spelling, grammar and punctuation.
    • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

    Skill in:

    • Efficiently and effectively performing pastry cook duties.
    • Cake experience
    • Chocolate experience
    • Focusing on quests and provision of quality customer service.
    • Making accurate arithmetic calculations.
    • Reading, understanding and following recipes and oral and written directions.
    • Maintaining appropriate inventory of supplies and materials.
    • Training others in work processes, recipes and procedures.
    • Organizing own work, setting priorities and meeting critical deadlines.
    • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
    • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.

      PHYSICAL/MENTAL REQUIREMENTS:

      The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

      Mobility to work in a food service setting, use standard kitchen equipment; stamina to stand for extended periods of time; strength to lift and carry up to 50 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.