Pastry Cook II

POSITION SUMMARY

The Pastry Cook prepares pastries and dessert items according to established recipes and specifications. The Pastry Cook role will provide support to the Pastry or Executive Chef while working alongside the other Pastry department colleagues. This individual must be able to work effectively as part of a team in a high-volume operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Produce recipes efficiently and consistently
• Oversee sanitation of pastry station throughout and at the end of shift
• Ensure all requisitions are processed properly and placed in designated areas
• Breakdown work station and complete closing duties
• Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner
• Follow directions given by Pastry Chef

OTHER:

• Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the facility.