Pastry Cook JobRed Bank, NJ
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NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the employee’s department leadership. Furthermore, this description is subject to change, at the sole discretion of the hotel, and in no way creates an employment contract, implied or otherwise; each employee remains, at all times, an “at will” associate.
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Why You'll Love This Job
The Pastry Cook will contribute to the day-to-day operations of the hotel’s kitchen, in support of all hotel restaurants and events.
Responsibilities
- Understand and maintain all standard pastry recipes
- Responsible for production of Pastry station which includes but not limited to: desserts, pastries, cakes, breads, chocolate, etc.
- Working collaboratively with kitchen and dining room staff
- Maintain food quality standards held by the company
- Perform technical culinary food production, portion control, and service standards
- Weighing and measuring ingredients accurately according to our recipes
- Maintains a clean and sanitary workstation, and equipment
- Stocks and maintains sufficient levels of food products at workstation to ensure a smooth service period
- Maintaining a safe and positive work environment
- Consistent attendance and punctuality
- Follows proper plate presentation and garnish setup for all dishes
Skills & Qualifications
- Minimum 2 years fine dining line cook experience; (or) equivalent combination of education and experience
- Understanding of various cooking methods, ingredients, equipment, and procedures
- Must have solid knowledge of food product and be able to skillfully apply culinary techniques
- Knowledge of food preparation and cooking with high attention to detail in plating
- A passion for food, exceptional work ethic and dedication
- Must be willing and able to work flexible hours including opening and closing, as well as weekends and holidays.
- Hearing and visual ability to observe and detect signs of emergency situations.
- Ability to climb stairs, bend, reach above shoulders, kneel, twist, and grip items.
- Must be able to stand and walk for extended periods of time.
- Must be able to respond to visual and auditory cues
- Ability to push and/or pull equipment weighing up to 50 lbs.
- Ability to lift and carry objects weighing an average of 25-50 pounds.
- Ability to extend arms overhead to perform various technical tasks, and work in confined spaces, under varying temperature extremes.
NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the employee’s department leadership. Furthermore, this description is subject to change, at the sole discretion of the hotel, and in no way creates an employment contract, implied or otherwise; each employee remains, at all times, an “at will” associate.