Share Email Opening Title Pastry Cook  Description Basic Job Function: To mix, cut, shape dough, bake bread, rolls, muffins, biscuits, Danish, cookies. Prepare desserts, pastries, confections and ice cream according to the hotel's high standards of quality; keep area clean and orderly. Essential Functions: Assembles all cakes, pastries, pies, hot and cold desserts and chocolates into finished pieces that are eye appealing for restaurants and banquet functions. Adheres to control procedures for food costs, labor costs, and food quality. Ensures pastry operation meets all Health Department requirements for sanitation, such as proper rotation of merchandise to keep spoilage at a minimum and daily cleaning of ice box and refrigerators. Ensures proper storage of all food in refrigerators, including coverage, labeling, dating and placing items in proper containers and maintaining the appropriate temperature. Sets-up dessert and bakery displays for buffets. Communicates daily with other Kitchen staff, all Food & Beverage outlets and Stewarding. Requisitions and verifies delivery of all Pastry Shop food items. Additional Duties and Responsibilities: Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department. Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations. Respond to all guest questions. Provide guest assistance, direction and information as requested when working in public areas. Performs the duties of the Pastry Chef in his/her absence. Ensures adherence to all safety procedures in pastry kitchen. Performs a variety of other duties as assigned.   Position Requirements Education/Training Requirements: High School Diploma or General Education Diploma preferred. Experience/Skill Requirements: Three (3) to four (4) years baking/pastry experience required. Licenses/Certifications: Certification of tuberculosis clearance required. CPR and Standard First Aid Certification preferred. Kitchen Sanitation Certificate preferred. Mental Capacity & Organizational Skill Requirements: Good working knowledge of the fundamentals of baking and pastry preparation. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (i.e. stoves, ovens, broilers, slicers, steamers, kettles etc.) Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have a high level of patience. Communication Requirements: Ability to read, write and speak the English language in order to complete requisitions, read recipes and communicate instructions and other information with other employees. Physical Requirements (Based on an 8-hour work day)_: x Stand / Walk: __8 hours a day ? Sit: ____ hours a day ? Drive: ____ hours a day ___________________________________________________________________________ Lift/carry: (Occasionally = 1/3 workday. Frequently = up to 2/3 workday) x 0-20 lbs. ? Not at all x Occasionally ? Frequently x 21-50 lbs. ? Not at all x Occasionally ? Frequently x 51-100 lbs. x Not at all ? Occasionally ? Frequently ___________________________________________________________________________ Employee is required to: x Bend: ? Not at all x Occasionally ? Frequently x Squat: ? Not at all x Occasionally ? Frequently x Kneel: ? Not at all x Occasionally ? Frequently x Climb: x Not at all ? Occasionally ? Frequently x Reach above shoulders: ? Not at all x Occasionally ? Frequently x Perform Repetitive Hand Motions: ? Not at all x Occasionally ? Frequently Other Physical Requirements: Ability to stand and work continuously in confined spaces. Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.) Ability to grasp, lift, carry up to 50 lbs., or transport goods weighting a maximum of 300 lbs with wheeled assistance. Ability to lift, bend, stoop, walk, reach & grasp overhead, squat, push/pull heavy equipment and stand for extended periods of time. Ability to perform duties within extreme temperature ranges. Environmental Exposure: ? Indoors: ? Not at all ? Occasionally ? Frequently ? Outdoors: ? Not at all ? Occasionally ? Frequently Other Requirements: Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards. Must be able to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.   Full-Time/Part-Time Full-Time   Shift Various Shifts   Position Pastry Cook   Number of Openings 1   Exempt/Non-Exempt Non-Exempt   Req Number CUL-22-00012   EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.   This position is currently not accepting applications. 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