Pastry Cook 1

Job Description

Job Description

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner.

Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including: Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School.

As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more!

Job Duties (Duties marked with an asterisk are essential functions of this job):

• Produce dessert and bakery products while following recipes and/or chef’s directions consistently and efficiently without supervision

• Maintain clean and sanitary work environment and station on a daily basis

• Maintain standards of good personal hygiene and proper uniform guidelines

• Project positive, self motivated & professional attitude at all times

• Assist, train & direct Pastry Cook 2, Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole

• Prepare & maintain mise en place on station for the required number of covers

• Keeps busy, consistently looking to help others as time allows

• Work safely with and around equipment with moving parts, knives, hot surfaces & steam

• Consistently checks quality of food items needed for daily mise en place, practicing proper rotation (FIFO) and prep levels

• Able to handle multiple large amounts of prep levels with consistency and without sacrificing food quality

• Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products

• Properly label, date and rotate all products to ensure safe keeping and sanitation 

• Able to control prep inventories, outlet requisitions and par levels 

• Demonstrate leadership skills within your work group or station partners

• Ability to communicate effectively as a team player with supervisors, employees & customers 

• Assist, train & direct Pastry Cook, Pastry Cook 2, Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole 

• Write prep lists for cooks with regard to food & labor costs

• Able to manage the stations and the needs of the pastry shop in the absence of the Executive/Assistant Pastry Chef with a positive, supportive attitude 

• Ability to assist in developing, writing & producing new menu ideas

• Assist in strategies to develop efficiencies with the work group to streamline production & labor

• Able to complete end of period inventories

• Able to effectively work any shift within all of the pastry or baking station’s throughout the Restaurants and Pastry Shop of the Hotel

• Demonstrate interest in the industry by growth of abilities & knowledge

Qualifications:

• Must be 18 years of age or older

• Minimum of 7 years high product scratch bakery experience in an upscale/casual restaurant environment 

• High school diploma or equivalent

• Degree in Baking and Pastry Arts

Knowledge, Skills, and Abilities:

• Ability to receive, understand & carry out instructions

• Exemplary baking and pastry skills and knowledge

• Exceedingly proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques

• Knowledge of bread structure, dough hydration and lamination process for bakery station

• Knowledge of European classic pastry styles and techniques

• Able to follow recipes or chef’s directions without supervision

• Demonstrate advanced ability in all food cookery techniques

• Demonstrate ability to lead, direct & train other employees and externs

• Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit

• Working knowledge of weights and measures, as well as basic math applications

• Professional appearance and demeanor 

• Utilize interpersonal skills to deal effectively with all business contacts

• Ability to work organized alone or within a team environment 

• Ability to speak, read and write in English

• Ability to handle a fast paced, and at times, an extremely stressful environment 

• Capable of following directions from Chefs, Directors, and department leaders

• Pass a written culinary/pastry test covering modern, fundamentals’, and classic baking and pastry techniques with a score of at least 75% 

• Complete a baking and pastry practical exam to test actual abilities

• Must obtain ServSafe certification.

Job Demands:

• While performing the duties of this job, the employee is required to:

• Reaching Forward Constant (>67%)

• Lifting Frequent (34-66%) (50lbs maximum weight)

• Reaching Overhead Occasional (<33%)

• Finger Dexterity Constant (>67%)

• Hand/Eye Coordination Constant (>67%)

• Stooping Occasional (<33%)

• Bending Occasional (<33%)

• Standing Constant (>67%)

• Walking Frequent (34-66%)

• Pushing/Pulling (<33%) (150lbs maximum weight)

• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.

• Must be able to perform repetitive motions.  Must have ability to use body parts on a regular and continuing basis repeating the same motions for a reasonable period of time without resting.

• Must be able to work in extreme temperatures.

• This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Hershey Entertainment and Resorts is an Equal Opportunity Employer

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.