Pastry Cook I

Description

Position Summary

The Pastry Cook I is responsible for preparing and cooking baked goods, including cakes, cookies, bread, and pastries, with attention to cleanliness and sanitation; quality standards and taste; timeliness and cost effectiveness; and respect for fellow cooks and the hotel environment. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Pastry cook I needs minimal supervision, can prepare meals for special dietary needs and can help train and guide the progression of a Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). 

Responsibilities

• Prepare and bake a variety of pastries, cakes, cookies, bread, and other baked goods
• Follow recipes and ensure consistency in product quality and presentation
• Decorate and garnish pastries and desserts
• Maintain a clean and organized work area
• Ensure compliance with food safety and sanitation standards
• Collaborate with other members of the kitchen team to ensure timely and efficient production of baked goods 
• Work Cook station and assist all other stations in the kitchen.
• Execute all menu items, for all meal periods, in the assigned kitchen.
• Understand work safety and emergency procedures.
• Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
• Possess the skills to accomplish any task given by the Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine.
• Calculate, communicate, and write requisitions.
• Follow all house rules and by maintaining a positive attitude at all times.
• Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs.
• Maintain expected timeliness of orders from the kitchen to the dining room.
• Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the manager on duty.
• Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
• Assist the Chef by insuring that yourself, as well as, all other ambassadors maintain all expected food handling procedures. 
• Consistently maintain camaraderie and professional etiquette with your peers at all times.
• Complete any other task given with enthusiasm, dedication and professionalism
• Other duties as assigned

Requirements

Experience and Education Required

• Education  

A High School Diploma is required 

• Experience

Minimum of three to four years’ as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining experience, production and service preferred

Skills Required

• Must be able to: 
• Speak, read, write and understand the English language.  
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Must have excellent knowledge of the Miami area and the beaches.
• Think clearly, remaining calm and resolving problems using sound judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent resort data. 
• Use a computer keyboard and possess basic typing skills.  
• Possess moderate to advanced computer skills.  
• Work in a dynamic and constantly changing environment. 
• Adept to multitasking. 

Physical Demands

• Must be able to: 
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire work shift 
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. 
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel