Pastry Cook at Camp Creek Resort

Description

Job Summary: The role of Pastry Cook is responsible for baking various desserts, pastries, breads, and other dishes in the kitchen our establishments. The Pastry Cook is expected to create pastries, cookies, and other baked goods, developing new and unique recipes to feature on the menu and keeping stock of the kitchen’s inventory. This position exhibits creative baking and decorating talents by personally performing tasks while supporting the staff in preparing quality and consistent pastries. 

Job Responsibilities: 

• Ensures all Food & Beverage policies, standards and procedures are followed 

• Ensuring Culinary Standards and Responsibilities are met 

• Attends all scheduled employee meetings and brings suggestions for improvement 

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions 

• Recognizes superior quality products, presentations, and flavour 

• Maintains food preparation handling and correct storage standards 

• Maintains purchasing, receiving and food storage standards 

• Supports procedures for food & beverage portion and waste controls 

• Follows proper handling and right temperature of all food products 

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions 

• Checks the quality of raw and cooked food products to ensure that standards are met 

• Assists in determining how food should be presented and creates decorative food displays 

• Plan the menu of desserts and pastry to complement savory items 

• Ensure the kitchen is clean and sanitized at all times 

• Maintain up to date knowledge about pastry arts and ingredients 

• Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality 

• Ensures compliance with all applicable laws and regulations 

• Operates and maintains all department equipment and reports malfunctions 

• All other duties as assigned  

Qualifications

Education and Experience: 

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs 

• Ability to read write and speak, and communicate in basic English preferred 

• 3 years experience in the culinary, food and beverage, or related professional area. OR   2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area 

Knowledge, Skills, & Abilities: 

• Ability to read, write, speak, and communicate in basic English preferred 

• Detail-oriented and thorough. 

• Ability to remain discreet and respect the privacy of guests. 

• Ability to perform consistent work to the highest of standards. 

• Ability to interact with guests in a pleasant, friendly way 

• Good knowledge of different types of pastry, dessert, cake decorating. 

• Posses professional disposition with good communication and interpersonal skills. 

• Ability to work a variety of shifts including weekends, days, afternoons, and evenings. 

• Positive attitude and good communication skills. 

• Able to follow recipes and instructions accurately 

• Good knowledge of pastry arts and ingredients 

• Confident culinary techniques and skills 

• Good sense of planning and preparation for the day ahead 

• Diligent and meticulous in making and receiving orders 

• Strong organizational and time management skills 

• All other duties as assigned  

Physical Demands: 

• Frequent standing, bending, stooping, pushing, pulling, and walking 

• Frequent chopping, mixing, kneading, and dicing 

• Must be able to lift 35lbs   

Working Conditions: 

• Indoor 

• Exposure to a possible noisy environment 

• Exposure to high kitchen temperatures 

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.  St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.