Scope of Position

The primary function of the Pastry Lead Cook position is to prepare high quality food for all the various departments. The Pastry Lead Cook is responsible for preparing according to recipes, quality and presentation standards, and food prep checklists. Additionally, assisting with leadership and mentorship of a team.

Position Requirements

• Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Food Safety or Serve Safe certification is a plus.
• Knowledge of pastry products i.e., cakes, desserts, pies, dough's, cookies etc.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Always comply with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Produce dessert and bakery products according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Demonstrate leadership skills within your work group or station partners, displaying the ability to communicate effectively as a team player with supervisors and associates.
• Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
• Ensure team leader is aware of any special products needed for upcoming functions.
• Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler
• Any other reasonable requests made by your manager or supervisor.

Education

• High School diploma and/ or experience in a resort hotel or a related field preferred.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus); Must be a team player.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push, pull and lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Work in areas of high heat and humidity.

I acknowledge that I have reviewed the Pastry Lead Cook Job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.