Pastry Cook II Job at Loews Hotels & Co.
Celebrate la dolce vita — the sweet life — at this hotel where fun gets an Italian accent and guests have an unforgettable time. Nestled along the water and with details like cobblestone streets and towering Italian cypress trees, the hotel is a recreation of Portofino, Italy.
This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.
Essential Functions and Responsibilities
- Reports directly to the Pastry Chef and Sous Chef
- Report cook I if any of the above is absent
- Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
- Must adhere to control procedures for cost/quality
- Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
- Practice inventory controls, including the preparation of and pick up of item from the storeroom
- Stores all food in refrigerated boxes including covers, labels and dates
- Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
- Maintains area in a clean condition at all times
- Will be required to work varying schedules that reflect the business needs of the hotel
- All other duties that are assigned
Supportive Functions and Responsibilities
- Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance
- Is polite, friendly, and helpful to all guests, management and fellow employees
- Attends all appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
Qualifications
- Basic knowledge of classical French desserts, chocolate handling and sugar work preferred
- Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
- Basic knowledge on mousses, custards and sauces.
- Comprehend BEO’S
- Knowledge on restaurant desserts, and desserts special
- Ability to work under pressure, handle multiple tasks and difficult situations
- Knowledge of operating all kitchen/pastry equipment, “mixers, tilt skillets, ice cream machine”
- Basic mathematical skills
- Must be able to obtain Food Handler’s Card
- Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and holidays
Education:
- Pastry diploma or degree preferred
Experience:
- Minimum of 3-4 year’s experience with a good working knowledge of the fundamentals of cooking, baking and pastry
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