Pastry and Pantry Cook

Pastry & Pantry Cook

Constantly and consistently exhibit Ocean House core values and standards of behavior including adherence to the Forbes 5-Star standards. Work at a pace and in a manner that maintains proper pace of service. The ideal candidate will be able to mix and bake ingredients according to recipes to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. The Pastry Cook works in liaison with the Pastry Chef to create new recipes to cater to our changing seasonal menus.

All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

This position reports directly to the Sous Chef.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Plate up desserts and confections.
• Assist in the pantry and cold station of the kitchen. Measure and weigh flour and other ingredients to prepare batters, doughs, fillings, and icings, using scales and graduated containers.
• Roll, knead, cut, and shape dough to form sweet rolls, pie crusts, tarts, cookies, and other products.
• Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
• Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
• Decorate baked goods such as cakes and pastries.
• Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company's sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Minimum of 5 years' experience in culinary operations with demonstrated success, preferably in previous luxury hotel operations. College degree, culinary degree is preferable, or equivalent work experience. Skill in organizing resources and establishing priorities. Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently. Information research, analysis, and creative design skills. Knowledge of food industry safety regulations. Fluency in English both verbally and in writing. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team. Maintain confidentiality of guest/employee information and pertinent company data