Cook Pastry Job Description Sample
Cook - Pastry
A Pastry Cook is responsible for creating, preparing, producing and baking all pastries, breads, rolls and desserts for food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
What will I be doing?
As a Pastry Cook, you would be responsible creating, preparing, producing and baking all pastries, breads, rolls and desserts for food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Prepare pastry food items according to designated recipes and quality standards
Maintain cleanliness and comply with food sanitation standards
Stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared product
Develop new products for a-la-carte and catering menus, as needed
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Display and set baked products on mobile carts according to specifications
Prepare daily requisitions for supplies and food items
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
- We're passionate about delivering exceptional guest experiences.
- We do the right thing, all the time.
- We're leaders in our industry and in our communities.
- We're team players in everything we do.
- We're the owners of our actions and decisions.
- We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
NOW HIRING: Pastry Cook
BRAND NEW RENAISSANCE* Opening Spring of 2018 !!!
Great Opportunity to bring your culinary skills to one of North America's fastest growing hospitality companies – Concord Hospitality Enterprises. This position of hotel Cook means you'll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures.
Depending on the brand of hotel, we offer various types of food service from simple buffet breakfasts to plated dinners and banquet events! Our cooks are team players that work with our operations team to provide the best professional, competent and prompt service to our guests and our client partners. As a cook for Concord we'll have some key responsibilities that we'll seek:
Prepare food of consistent quality following brand recipe cards
Proper Documentation on all food containers with adherence to rotations per SOP
Practice safety standards at all times
Report to work in full clean uniform on time and ready to serve
Cook orders with adherence to guest requests/special needs in a positive manner
Be proactive with ordering and pars, food preparations and equipment upkeep to eliminate service obstacles
Utilize and apply 39-point checklist
At Concord Hospitality, our Cooks earn competitive wages with annual increases, receive our extensive benefit package including dental/vision plans, life insurance, ST/LT disability options as well as opportunities to participate in our 401K options with "company matching funds", tuition assistance plus training & development and career advancement opportunities. Concord Hospitality offers an attractive internal complimentary room program to our associates as well as offering brand discounts. Our "medical concierge" service is an option to save our associates during times of advanced medical attention up to an including complimentary surgeries and other medical attention.
We believe in career growth at Concord! Many of our Cooks have advanced to become Sous Chefs, Directors of Catering or Directors of F&B. With our growing portfolio across North America, we offer great growth opportunities for candidates to build their career and reach long term career goals.
Concord's foundation is our 5 Key Cornerstones: Quality, Integrity, Community, Profitability, and our newest – having Fun.
We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued and our Associate First policy is a way of life. Utilize your hospitality talents with a Company that cares about you and your development.
RequirementsPrefer 3+ years Cook experience in a fast paced environment
Prior hotel or restaurant experience a must
Must be dependable, adaptable and responsible
Must have passion to serve others
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Address11410 Commons Oaks Drive
Raleigh, NC 27614
© Concord Hospitality. All Rights Reserved
Be the Best YouPinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas. At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.Property Details
Nestled along the banks of the mighty Mississippi River, River City Casino & Hotel is a stunning 7-story hotel offering 193 elegant and comfortable guest rooms, six spacious 2-bay suites and a luxurious Presidential suite---all just steps away from the casino's award-winning restaurants, Event Center featuring top-name entertainment and an expansive casino with non-stop gaming action.
River City Casino
777 River City Casino Boulevard
St. Louis, MO 63125
Under direct supervision of the lead Baker and or Bakery Sous Chef, assists or is assigned the preparation of breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits, and other pastries, including icings and frostings, according to established recipes.
Organize bakery to ensure the daily preparation of breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits, and other pastries, including icings and frostings, according to established recipes.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
Assist Lead Bakers and kitchen staff with various cooking and cleaning tasks as needed, and provide cooks with needed items.
Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and makes adjustments to processes as required.
Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
Takes direction and is mentored by Lead bakers in order to better prepare themselves for advancement.
Guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest.
Assists in work direction and mentoring Bakers Helper so they learn duties of the Baker position to be prepare them for advancement.
Must be at least 18 years of age.
Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.
These skills and abilities are typically acquired through at least 1-year experience or 9 months completed accredited culinary certificate or AOS degree directly related to the accountabilities specified.
Pastry Cook Job Summary APRIL 1-OCTOBER 31, 2017
Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information.
Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Ensure proper portion, arrangement, and food garnish are served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods.
Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Inform the Chef of any excess food items that can be used in daily specials or elsewhere. Direct and assist Stewards to maximize clean-up efficiency.
Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional.
Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.
Pastry Cook (Part Time)
The Straz Center has an ongoing search for part time Pastry Cooks. The Pastry Cook is responsible for preparing high quality food based on guidelines set by their supervisors. This position is responsible for the preparation of desserts and food services for the Straz Center for the Performing Arts for both on-site events and off-site catering.
The Pastry Cook will be scheduled to work on "as needed" basis due to event and show demand.
Assists the Pastry Chef with the preparation of themed desserts for shows and special events.
Prepares high quality food items for the line, pantry, or production area of the main kitchen.
Complies at all times with Straz standards and regulations to encourage safe and efficient operations.
Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Recognizes quality standards in fresh vegetables, fish, dairy, and meats.
Obtains necessary supplies and equipment to perform duties, including stocking of all china and silver as needed.
Maintains kitchen in a clean and organized manner to facilitate high volume production. Ensures equipment cleanliness.
Handles and stores food in a sanitary fashion.
Maintains regular attendance in compliance with Straz standards, as required by scheduling which will vary according to the needs of the facility.
Is attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Maintains a positive demeanor at all times.
Coordinates with Executive Chef/Sous Chef for banquet functions and special orders.
Minimum Qualifications (Knowledge, Skills, and Abilities):
Ability to work well in a fast-paced environment.
Ability to effectively work all stations in a kitchen.
Friendly and outgoing with strong communication and customer service skills.
Must have knowledge of kitchen procedures and functions.
Be able to work in a stand up position for long periods of time (minimum of 5 hours).
Be able to safely lift and easily maneuver up to 25 pounds.
Ability to work nights, weekends, and some holidays, as needed.
Education and Work Experience:
High school diploma or equivalent in a comparable facility or related field preferred.
One year minimum experience in "from scratch" catering, buffets, or ala carte operations.
Please visit our website at www.strazcenter.org to learn more about the Straz Center.
The David A. Straz, Jr. Center for the Performing Arts, Inc. is an Equal Opportunity Employer.
M/V/D/F encouraged to apply.
Pastry Cook III
Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.
The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.
Essential Duties and Responsibilities
Maintains high standards of quality of food production to ensure member/guest satisfaction.
Prepares all menu items according to standard recipes established by the company.
Serves items in accordance with established portions and presentation standards.
Ensures that high standards of sanitation and cleanliness are maintained throughout the Pastry Shop and kitchen areas.
Keeps all cooking equipment clean during the assigned shift and prior to the change of shift.
Complies with proper handling and storage of all food and products.
Sets up service units with necessary items.
Assists Pastry Chef with the requisitioning of product according to menu specifications and standard recipes.
Shows initiative by presenting recipe, presentation, and procedural ideas to Pastry Chef.
Operates within all established guidelines, policies, standards, and constraints as set by the Club and the Food & Beverage operation.
This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.
This job has no supervisory responsibilities.
To perform the job successfully, an individual should demonstrate the following competencies.
- Problem Solving
- Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
- Customer Service
- Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
- Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
- Safety and Security
- Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/ or Experience
One year certificate from college or technical school; or one year related experience and/or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
- None apply
Certificates, Licenses, Registrations
- ServSave Certification
Ability to visually inspect food preparation.
Must be able to read and follow recipes.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk and use hands to finger, handle, or feel. The employee is frequently required to reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places and extreme cold. The noise level in the work environment is usually loud. ,
Spike Gjerde's James Beard award-winning Woodberry Kitchen, is hiring for pastry cooks. If you have the following skills, and an interest in supporting the highest caliber restaurant in Baltimore strictly devoted to responsibly sourced local, sustainable, and bio-dynamic foods, we want to talk to you.
Woodberry Kitchen relies on longstanding relationships with the growers of the Chesapeake to provide the ingredients that nourish and delight our guests. At our table, you join us in supporting thoughtful agriculture that respects the abundance and traditions of the region while helping to ensure its future.
Our pastry cook position presents an opportunity for an individual skilled at pastry and dessert to take their passion and skill to the next level. We are looking for an individual who is able to work well within a team.
This position will require some training and fine tuning of skills to prepare the desserts already developed by our current chef, as well as the future development of desserts and pastries using seasonal ingredients and breads provided by Woodberry Kitchen and our local farmers. We ask that qualified candidates have 2-3 years of experience working with pastries and desserts, preferably working under another chef. This position will require working night shift hours.
If you think you have what it takes to be a pastry cook at Woodberry Kitchen, please send us your resume with a brief cover letter with your understanding of what our restaurants are all about and how you can contribute. We can't wait to hear from you!
Woodberry Kitchen is an Equal Opportunity Employer. All candidates must be able to successfully pass a background check and be able to show authorization to work in the US.
Sage Restaurant Group (SRG) is set to hire a Pastry Cook at our newest addition to the SRG collection, The Emporium Kitchen and Wine Market, at our new property, Perry Lane Hotel, in Savannah. The Emporium is an "American brasserie with a Southern accent!" You will be responsible crafting pastries that wow our guests at one of our newest Sage branded concepts under the guidance of Executive Chef Andrew Wilson.
Our successful candidate will posses an entrepreneurial spirit that makes the Sage Restaurant Group's one-of-a-kind brands come to life. Perry Lane and The Emporium are set to introduce a new level of cool in Savannah! We are looking for "that special someone" who embodies the same. We didn't get to where we are by simply thinking differently
- We "Do Differently" at SRG. Come be part of the team that pushes the concept of "F&B norm" and truly breaks the mold!
The Perry Lane Hotel and The Emporium are being constructed in the Savannah Historic District and will include 165 guest rooms, roof top bar, pool and our signature restaurant, The Emporium. The hotel is slated to open first quarter of 2018, and will evolve to be a market leader of boutique hotels and restaurants in Savannah.
Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry.
As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world. We are headquartered in Denver, Colorado, surrounded by high-performing investments from coast to coast.
With the advantage of hands-on experience, we’re also changing the way luxury in the hotel world looks. Developing modern, independent hotels with unique style, artistry and branding—creating places that people go to, not through. At Sage Restaurant Group, we like to say, "We are hungry for life!" Are you?
The Emporium Savannah
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Minimal hearing necessary to hear equipment, timers, etc.
Moderate vision required to check quality and portions of food.
Moderate comprehension and literacy required to read recipe cards and procedures.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment
- 75% of the time.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must have moderate hearing to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.
Pushing and pulling carts is required.
Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
Mobility: Regularly moves all around kitchen.
Continuous standing: To complete a task, may be stationary for short periods of time.
Periodic climbing required.
High school education or equivalent experience.
Minimum one year food service or related work.
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 100% of 8 hour shift. Going in the freezer temperatures can be
- 10 degrees. On the front line, temperatures can be over 100 degrees.
Pastry Cook II
The Pastry Cook II is responsible for the preparation and production of breads, pastries, cakes, and other baked goods for banquet, dining, and a la carte services. Food products and services must represent Biltmore standards. The success of this position will be measured by guest satisfaction, cleanliness and organization of designated work areas, attitude, product quality, and timeliness of service.($12.50/hr. or more based on qualifications)
- Additional $100 Sign-On Bonus upon hire*
We will be hosting a Food and Beverage Job Fair on Thursday, March 8th from 1pm - 5:30pm.
All interested applicants are encouraged to apply in advance. The event will be held at the Biltmore Career Center at 2 Hendersonville Rd. Ste. C.
High school diploma. Culinary training and/or certifications preferred.
At least one (1) year of related culinary experience in a full-service restaurant. The ideal candidate will have had two (2) years of prior experience with the production of baked goods, desserts, pastries, cakes, and breads in a fine dining/upscale dining environment, preferably in a multi-unit hotel or resort. An equivalent combination of education and experience may be considered.
Demonstrated commitment to providing world class guest service and stellar dining experiences.
Knowledge of food sanitation procedures. ServSafe certification preferred.
Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
Strong organizational, planning and time management skills.
Basic math skills and the ability to read and execute recipes.
Able to work effectively with minimal supervision.
Ability to take initiative and be proactive where appropriate.
Ability to exercise good judgment and creatively problem solve as necessary.
Ability to be professional in both appearance and demeanor at all times.
Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours or more per day.
Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time
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