Pastry Cook

Pastry Cook Reports to: Executive Chef and Sous Chefs, position is Non-Exempt

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. You delight in the smiles you share and the positive experiences that you create. You feel comfortable when things get busy, and you must make smart, in-the-moment decisions, as it is just natural for you to do so. Above all, it is your mission to spread joy to all you encounter when ensuring the kitchen is tight and spotless clean. You are energized through your own self‑awareness to ensure we collectively collaborate to have a spotless kitchen.

THE ROLE

The Pastry Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates basic knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your Culinary colleagues and under the direction of the Chef.

WHAT YOU WILL DO

Create new and exciting desserts to renew our menus and engage the interest of customers Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Guide and motivate pastry assistants and bakers to work more efficiently Identify staffing needs and help recruit and train personnel Maintain a lean and orderly cooking station and adhere to health and safety standards

WHAT YOU WILL NEED

Passion for culinary arts, experience in a range of cuisines Minimum of two (2) years’ experience as a mid-level cook or higher, with at least of four (2) year’s experience working in a free-standing or hotel restaurant kitchen Proven experience as Pastry Cook, baker or relevant role Great attention to detail and creativity ServeSafe Certification Organizing and leadership skills Willingness to replenish professional knowledge In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.) Certificate in culinary arts, pastry-making, baking or relevant field As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer. #J-18808-Ljbffr Detroit Foundation Hotel