Kitchen - Pastry Line Cook 3

Pastry Cook 3

The Pastry Cook 3 assists the culinary team in providing luxury standards of service and cooking to guests while practicing OVI policies and procedures. Pastry cooks prepare baked goods and sweets for breakfast, lunch and dinner for group dining events and functions. Responsible for cooking and baking food with attention to cleanliness and sanitation, quality standards and taste, timeliness and cost effectiveness. Effectively use and maintain baking equipment in good working order.

Skills And Qualifications:

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

Essential:

• Minimum one (1) year pastry experience or training equivalent.
• Ability to follow recipes.
• Ability to follow directions and work without daily supervision.
• Ability to perform repetitive tasks with a high level of accuracy and speed.
• Enthusiasm for working in a team oriented, fast paced environment that fosters creativity.
• Practice sanitation and safety daily to ensure staff and guest satisfaction.

Desirable:

• Ability to read, write and communicate in the English language.
• Culinary Degree or Certificate from an accredited school.
• Previous experience in resort cooking, baking, or pastries.
• High-volume cooking or baking experience

Standard Specifications:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests.

Essential Job Functions:

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

1. Prepare pastry items as assigned.
2. Ensure quality control and consistency including:
1. Foods are stored properly to include wrapped, labeled, and dated with expiration dates.
2. Proper taste and presentation of menu items.
3. Maintain a clean, neat and well-organized work area.
4. Assist in receiving, storing and rotating food properly when it is received.
5. Prepare food items according to standard recipes or as specified on guest check
3. Prepare breakfast pastries to include: muffins, croissants, Danish, breads and other desserts as needed for outlets and group dining.
4. Prepare lunch and dinner pastries to include: Mozza Pizza dough, cakes, pies, tarts, torts, cookies, and other desserts as needed for restaurants and group dining.
5. Create pastries to standards using sheeter, mixers, ice cream machine, ovens and other pastry kitchen equipment.
6. Assist and provide direct support to the Assistant Pastry Chefs in the creation and development of new menu items.
7. Provide exceptional service to guests in delivering special requests.
8. Proper use, maintenance and cleaning of equipment, including personal knives and other specialty tools.
9. Ensure station is set up, planning appropriate food portions and avoiding waste..
10. Produce orders in a timely manner and in accordance with specifications.
11. Adherence to state, local, Food Safety, MSDS, OSHA, and Health Department Regulations.
12. Prioritize work assignments and meet deadlines in a fast paced environment.
13. Display work habits that promote accident prevention.
14. Communicate with the Pastry Chef, Assistant Pastry Chefs, and colleagues on a daily basis as well as other departments that are directly related to the Pastry Department (Stewards, Outlets, Catering, Engineering).
15. Maintain a clean, neat and well-organized work area.