Cook II - Pastry

The primary role of Pastry Cook II. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities: 

• Assist the Executive Pastry Chef in the production of all food in the pastry kitchen.  Assist with the production of all presentations and displays of Pastries, bread, ice creams, sorbets, creams, simple syrups, jams, centerpieces, and club level products.  Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation.  Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. 

Required Skills/Abilities: 

• Understanding of the luxury & quality environment.  

• Certification of culinary/pastry training or apprenticeship required. Pastry or Culinary degree preferred.  

• Food Handling and Sanitation certificates preferred.  

• Minimum two years’ experience and/or training in the Culinary Department of a luxury hotel. 

Education and Experience: 

High school diploma or equivalent. 

Physical Requirements: 

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: 

• Must be able to lift equipment, supplies, etc. of at least 30 pounds. 

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure. 

• The role may require extended periods of time on your feet, especially during peak hotel hours or events. 

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities. 

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.