WHAT YOU’LL GET: HIRING IMMEDIATELY! $15.50 to $18 per hour, depending on experience Free parking!! Health, Dental, 401k & More! Paid Time Off Resort Benefits such as $15 Golf! Work in paradise!! Committed to the continuous development and retention of our Team! RESPONSIBILITIES The Pastry Cook will plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. The Pastry Cook will ensure all mise en place is completed to the satisfaction of the Executive Pastry Chef and Pastry Sous Chef. They must be able to follow established recipes and plating guide provided to exact specifications, as well as, organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations. The Pastry Cook will maintain and contribute to a positive work environment. Properly follow all processes that are in place. Follow all rules and regulations in employee handbook properly. Properly rotate product in walk in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Organize and set up workstation fast and efficiently. Rotate, label and date all food on station. Contribute to the growth and success of the team. Follow and support Service Commitment and Core Values. All other duties, as assigned. QUALIFICATIONS High school diploma or equivalent vocational training certificate. Baking & Pastry degree preferred. 2 years’ experience in culinary field. Sanitation and Food Handling Certificate required. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Must have flexible availability based on event demands. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to maintain a clean, neat and organized work environment. Ability to follow recipes, to increase or decrease recipe as needed. Ability to work in a fast paced, intense work environment, under sometimes extreme heat and stress. ESSENTIAL PHYSICAL REQUIREMENTS Must be able to lift and carry minimum weight of 40 lbs. across short-medium distances. Must be able to stand for the entirety of shift while reaching, bending and stooping. Must be able to work on site due to daily needs of the job requirements. Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements