PURPOSE AND OBJECTIVES OF POSITION

The Pastry Cook position is responsible for the preparation and baking/cooking of food for the daily operations in accordance to the Pastry Chef’s specifications and Langham standards. This position requires good attitude and determination to meet and exceed guest needs and expectations while working in a positive environment. The Pastry Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Pastry Cook must showcase value in a team setting and be versatile within the baking and pastry operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Accurately scale, prepare, season, bake/cook and arrange all food items including yeast and quick breads, cookies, cakes, ice creams and confections for consumption in all Food & Beverage outlets.
• Independently maintain adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of those items.
• Ensure that spoilage and wastage are kept to a minimum by utilizing proper quantities and rotating products.
• Maintain a clean and well-organized work area, included but not limited to, reach in coolers, walk in coolers, countertops, and dish area.
• Responsible for opening and closing checklists for production of daily menu items.
• Must check in with Assistant Pasty Chef or Pastry Chef when beginning and ending shifts.
• Must show ability to communicate clearly and concisely with all colleagues.

JOB KNOWLEDGE, SKILL AND ABILITY

·         General knowledge of baking and pastry technique and application with willingness to learn more.

·         Personable and ability to communicate needs to all colleagues.

·         Ability to adapt to changing demands as related to food and beverage operations.

·         Must be able to work a variable schedule, meet deadlines and work under pressure.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

·         Degree in Baking and Pastry Arts preferred, 2 to 5 years’ experience in a 4-5-star hotel or independent restaurant.

·         Banquet experience is desirable.

CERTIFICATES, LICENSES, REGISTRATIONS

·         ServSafe

PHYSICAL DEMANDS

·         Able to grasp, lift and/or carry up to 50 lbs. as needed. 

·         Able to work long hours plus the ability to stand, sit or walk for extended periods of time.