Pastry Cook II ($22.00)

Position Summary:

Prepare high quality pastries (e.g., specialized deserts, pastries) in accordance health and safety practices. 

* Levels I - IV are combined in this description.  Primary differences are in the amount of supervision provided to others and years/type of prior experience.   

Job Duties:

• Follow proper payroll and uniform procedures.
• Produce assigned pastry items for each outlet.
• Demonstrate understanding of the science of baking and follow recipes and food preparation principles.
• Prepare and set-up all pastries for banquet events and restaurant.
• Work closely with standard recipes and presentations in order to maintain quality standards and consistency of product. 
• Work with the Pastry Chef and Assistant Pastry Chef in order to develop new items.
• Continue to develop pastry skills and techniques. 
• The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
• Maintain knowledge of and utilize safety and sanitation standards.  
• Operate within budgetary guidelines and keep waste to a minimum.
• Maintain a cooperative working relationship with fellow employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned or requested.
• Maintain knowledge of the hotel, daily events, safety and service standards.
• 10’-5’-3’ rule.
• Embody mission, vision and values of the hotel daily.
• Ensure daily line-up attendance.

Minimum Qualifications / Other Expectations:

• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Experience with pastry equipment and pastry operations.
• Good level of creativity and good organizational skills.
• Ability to multi-task in a fast paced, high pressured environment
• Ability to work not traditional working hours, weekends and all holidays
• Possess current health department certifications required to work in a kitchen.
• Must have current California Food Handler Card or willingness and ability to obtain California Food Handling Card before first day of employment.

Pastry Cook IV: new graduate and/or limited experience

Pastry Cook III:  one or two years experience on the line or production

Pastry Cook II:  three years of experience on the line and production

Pastry Cook I:   supervises other pastry cooks, takes charge of kitchen in absence of Assistant Pastry Chef