Pastry Cook III

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of Pastry production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

• Maintain and strictly abide by state sanitation/health regulations and resort requirements.

• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Complete opening duties:

○ Set up work station with required mis en place, tools, equipment and supplies.

○ Inspect the cleanliness and working condition of all tools, equipment and supplies.

○ Check production schedule and pars.

○ Establish priority items for the day.

○ Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.

○ Transport supplies from the Storeroom and stock in designated areas.

• Start prep work and production of items needed for the day.

• Check Point of Sale printer at the work station; ensure that it is in working order and there is enough paper available for the shift.

• Prepare all plates following recipes and yield guides.

• Inform Sous Chef of any shortages before the item runs out.

• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.

• Inform Cook 1 of any excess items that can be used in daily specials or elsewhere.

• Maintain proper storage procedures as specified by Health Department and Resort requirements.

• Transport empty, dirty pots and pans to the pot wash station.

• Breakdown work station and complete closing duties:

○ Return all food items to the proper storage areas.

○ Rotate all returned product.

○ Wrap, cover, label and date all items being put away.

○ Straighten up and organize all storage areas.

○ Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.

○ Return all unused and clean utensils/equipment to the specified locations.

○ Turn off all equipment not needed for the next shift.

○ Restock items that were depleted during the shift.

• Review status of work and follow-up actions required with Cook 1 before leaving.

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.

• Ability to move safely in uneven terrain or in confined spaces.

• Ability to see and respond to dangerous situations.

• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.

• Remain in stationary position for 8 or more hours throughout work shift

• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.