pastry cook

Saybrook Point Resort & Marina

<div>Job Title: Pastry Cook
FLSA Classification: Non-Exempt(Hourly)
Salary Range: $18.00- $22.00
Reports to: Executive Chef/Pastry Chef
Summary/objective: The Pastry Cook is responsible for assisting with the operation of the pastry section of the kitchen and supporting the Pastry Chef in day to day operational needs and service. The position is responsible for creating high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. The Pastry Cook will be responsible for the production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Essential functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.<ul><li>
Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
</li><li>Conforms to AAA Four Diamond Standards.</li><li>
Preparing and serving deserts, pastries and other baked foods for the food and beverage department(s).</li><li>
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.</li><li>
To portion, plate, and tray all desserts.</li><li>
Create unique baked goods based on client specifications</li><li>
Ensure that the kitchen is clean at all times and meets all local and state health code requirements</li><li>
Prepare and present dessert/pastry items at company hosted tasting events for people considering working with our business for their special event</li><li>
Assisting the food and beverage manager(s) with presentation or serving of pastry/desserts during restaurant operations or for special events.</li><li>
Ensures that all deserts, pastries, and baked goods are prepared and served in a timely manner.
</li><li>Perform all other duties as assigned by management.</li><li>
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.</li><li>
Adhere to all Health and Safety policies and procedures.
</li></ul>Work environment<ul><li>
Working conditions are based in a hospitality setting.</li><li>
Associates may be exposed to weather conditions prevalent at the time.</li><li>
Noise level in work environment is usually moderate.</li><li>
Exposure to cleaning solvents and chemicals.</li><li>
Some exposure to smoke, steam, high temperatures and humidity.</li></ul>
Physical demands<ul><li>
To perform this job successfully, the individual must be able to stand, move and work throughout the kitchen area and property, including walking up to 1 &frac12; mile, climbing stairs and standing at a desk/workstation for the duration of the shift.
</li><li>While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.</li><li>
The associate must occasionally lift and/or move up to 25 pounds.
</li><li>Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
</li></ul>Work authorization/security clearance requirements
Saybrook Point Resort &amp; Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.
Affirmative Action/EEO statement
Saybrook Point Resort &amp; Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.
Other duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Competencies<ul><li>
Culinary ability and creativity</li><li>
Attention to detail</li><li>
Ability to multitask
</li><li>Ability to work productively in fast paced environment</li></ul>
Required education and experience<ul><li>
High school diploma or GED</li><li>
Minimum of 1 year(s) of experience in pastry cooking or Pastry Chef Experience with high volume food production.</li></ul>
Preferred education and experience<ul><li>
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.</li></ul>
Additional eligibility requirements<ul><li>
Maintains all current licenses and certifications</li><li>
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.</li><li>
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.</li><li>
Available days, evenings, weekends, holidays and extended hours as business dictates.</li></ul></div>

Pastry Cook

Detroit Athletic Club

<div>Prepare and present all plated desserts, finishing of cakes, torts and assisting in all baking / pastry production according to club recipes and standards.
Primary duties and responsibilities:
<ul><li>Assist the baker with bread production when needed.
</li><li>Prepares and serve items in accordance with established recipe and presentation standards.
</li><li>Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, cookies, French pastries and other baked items.
</li><li>Helps maintain the cleanliness of pastry shop.
</li><li>Notifies Pastry Chef in advance of expected product shortages.
</li><li>Requisitions supplies as needed to prepare menu items.
</li><li>Maintains neat professional appearance and observes personal cleanliness rules at all times.
</li><li>Maintains the highest sanitary conditions.</li><li>
Assist Pastry Chef in completion of other duties as assigned.
</li><li>Stores food properly, labeled and dated.</li></ul></div>

BROKEN SOUND CLUB

<div>Position Summary:
Prepares and bakes cakes, cookies, pies, puddings, or desserts in accordance with guided specifications while maintaining organization, cleanliness, and sanitation of work areas and equipment.
Essential Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
<ul><li>Produces quality pastry (baked and non-baked goods)</li><li>Prepares non-baked goods and finishes (filling, decorating, plating and cutting) baked goods as required to fulfill assigned work duties.</li><li>Follow standard recipes in cookbooks and function orders.</li><li>Review requests for banquets and restaurants by reading function sheets.</li><li>Creates special order pastries as requested by members.</li><li>Maintains work area for cleanliness, safety, and readiness for use.</li><li>Covers and labels food according to sanitation standards.</li><li>Stocked items for creating and decorating baked/non-baked products.</li><li>Ensure daily product freshness in the pastry station.</li><li>Complete daily job duties, responsible for opening and closing checklists and production of daily menu items.</li><li>Communicate to Lead Pastry Chef, Executive Chef, and Sous Chefs regarding needs and requirements.</li><li>Pulls supplies from the storeroom to produce items.</li><li>Adhere to all Health and Safety procedures and regulations with minimal supervision/support.</li></ul>
Education &amp; Work Experience Requirements:<ul><li>High School Diploma or G.E.D recommended but not required.</li></ul>
Physical Requirements:
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 essential functions.
While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel objects, tools, or controls; talk or hear. The employee is
occasionally required to stand and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
Compensation:<ul><li>
Salary is commensurate with experience.</li></ul>
This is a full-time position eligible for full benefit package such as:<ul><li>
Medical Insurance</li><li>
Dental Insurance</li><li>
Vision Insurance</li><li>
Company Paid Life Insurance</li><li>
Supplemental Life Insurance</li><li>
Company Paid Short Term Disability Insurance</li><li>
Company Paid Long Term Disability Insurance</li><li>
401(k) Retirement Savings Plan with Company Match</li><li>
Vacation Time</li><li>
Paid Sick/Personal Time Off</li><li>
Holiday Pay</li></ul>
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an &ldquo;at will&rdquo; relationship.</div>

IHG Hotels & Resorts

<div>Role Purpose
Great restaurant memories come from many places. The sights, sounds, scents and as importantly the food. As Cook / Commis Chef, your passion for presentation and dedication to delivering flavour will complete each guest&rsquo;s experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you&rsquo;ll create some of our guests&rsquo; most lasting memories.
Key Accountabilities<ul><li>
Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you&rsquo;ll turn our high standards into memorable meals for every guest.
</li><li>Own your kitchen &ndash; keep on top of supplies and equipment, and minimise waste.
</li><li>Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.
</li><li>Help create a safe space by following our safety procedures and wearing necessary protective equipment.
</li><li>Be cleaner than clean &ndash; meet or exceed local cleanliness and hygiene laws.</li><li>
Help with washing up and other kitchen duties when needed.</li><li>
Give guests a better experience by helping with any queries or advice
</li><li>Wear your uniform with pride.
</li><li>Take on other ad-hoc duties when the whole team needs to pull together.
</li></ul>Key Skills &amp; Experiences<ul><li>
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required.</li><li>
Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory. Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.</li><li>
High School diploma or equivalent vocational training certificate; certification of culinary/pastry training or apprenticeship preferred.</li><li>
Communication skills - Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors.
</li><li>Your problem-solving skills will turn issues into opportunities so every guest leaves with great memories.
</li><li>Fluency in the local language - extra language skills would be great, but not essential.
</li><li>Literate and tech-savvy - you&rsquo;ll need a good grasp of reading, writing, basic maths and computers.</li><li>
Flexibility - night, weekend and holiday shifts are all part of the job.
</li><li>Experience - A minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.</li><li>
Strength - sometimes you&rsquo;ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling</li></ul>
The hourly pay rate for this role is $18.00. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.
As the world&rsquo;s first and most global luxury hotel brand, InterContinental Hotels &amp; Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental&reg;️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you&rsquo;d like to embrace a world of opportunities, we&rsquo;d like to welcome you to the world&rsquo;s most international luxury hotel brand.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
Important information:
<ul>
<li>The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee&rsquo;s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.</li>
<li>No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company&rsquo;s sole discretion, consistent with the law.</li>
<li>If you require reasonable accommodation during the application process, please click here.</li>
<li>IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.</li>
<li>If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.</li></ul></div>

Chica - Las Vegas

<div><div>CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. 
 
The restaurant&rsquo;s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
 
 
CHICA is open daily for breakfast, lunch, dinner and weekend brunch. 
 
REPORTS TO: Executive Chef 
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&amp;B Staff 
 
Job Description
 
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef
 
 
Requirements:
 
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.
 
 
<ul><li>Ability to perform job functions with attention to detail, speed and accuracy</li><li>Ability to prioritize, organize and follow through</li><li>Ability to be a clear thinker, remain calm and resolve problems using good judgment</li><li>Ability to work well under pressure of meeting production schedules and timelines for guests' food orders</li><li>Ability to maintain good coordination</li><li>Ability to work with all products and ingredients involved</li><li>Ability to use all senses to ensure quality standards are met</li><li>Ability to differentiate dates</li><li>Ability to operate, clean and maintain all equipment required in job functions</li><li>Ability to comprehend and follow recipes</li><li>Ability to perform job functions with minimal supervision</li><li>Ability to work cohesively with co-workers as part of a team</li><li>Must be able to maintain tact and be cool under pressure</li><li>Able to work flexible hours necessary including off hours, weekends and holidays</li><li>Able to effectively communicate in English, in both written and oral form
</li></ul> 
Responsibilities:
 
<ul><li>Maintain and strictly abide by state sanitation/health regulations (where applicable)</li><li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
</li></ul>and safely 
<ul><li>Maintain complete knowledge of and comply with all departmental policies and procedures</li><li>Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance</li><li>Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift</li><li>Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service</li><li>Prepare all menu items following recipes and yield guides, according to department standards</li><li>Assist in monitoring inventory of prepared food items to keep waste down while managing 86&rsquo;s</li><li>Minimize waste and maintain controls to attain forecasted food cost</li><li>Transport empty, dirty pots and pans to the pot wash station</li></ul>
 
Work Environment
 
<ul><li>While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners</li><li>The noise level in the work environment is usually loud</li><li>While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
</li></ul>controls; reach with hands and arms; talk or hear; and taste or smell 
<ul><li>The employee frequently is required to walk</li></ul> 
Preferred:
 
<ul><li>Minimum 2 years-experience in high volume or fine dining pastry kitchens.</li><li>Culinary degree from accredited school or university.</li><li>Excellent verbal and written communication skills.</li><li>Excellent critical thinking and decision-making skills</li></ul> 
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table &amp; Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. 
 
</div>INDBOH</div>

Four Seasons

<div>About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A non-gaming oasis on the iconic Las Vegas strip. Located adjacent to Mandalay Resort &amp; Casino, discover one of the only non-gaming and non-smoking hotels on the Las Vegas Strip. Four Seasons Las Vegas is a tranquil Five Diamond oasis with a Forbes Five-Star Spa and offers the best of both worlds: serenity in a resort-like setting paired with the energy and nightlife of one of the greatest entertainment destinations. Just outside the city, experience close-by natural wonders, including the Grand Canyon and Red Rock National Conservation Area.
On the iconic Las Vegas strip, luxurious Four Seasons Hotel Las Vegas, the first AAA Five Diamond property in Las Vegas, reflects the energy and excitement of one of the world&rsquo;s most vibrant cities.
About the role
Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis is all part of this exciting position.
What you will do
Working in a creative manner to consistently introduce innovative recipes and to develop your teams&rsquo; ability to produce a premium quality product is essential.
What you bring
The Pastry Cook II will prepare bread items according to production schedules and banquet event orders that meet quality standards while maintaining a safe, sanitary work environment. The Pastry Cook II is responsible for the management of the pastry section of the kitchen in the Hotel or Resort.
 
 
What we offer:
<ul><li>Competitive Salary, wages, and a comprehensive benefits package
</li><li>Excellent Training and Development opportunities
</li><li>Employee Discount for stays at any Four Seasons worldwide
</li><li>Complimentary Dry Cleaning for Employee Uniforms
</li><li>Complimentary Employee Meals
</li><li>Complimentary Employee Parking
</li></ul>Schedule &amp; Hours:
<ul><li>Full-time employment with the following schedule:
Off Monday and Tuesday. Wednesday through Sunday, 3 am-11 am.
</li></ul>Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf</div>

Pastry Cook II F/T

Quaintance-Weaver Restaurants & Hotels

<div><div><div><div>Pastry Cook</div>
<div>Location: Green Valley Grill, Greensboro, North Carolina</div>
<div>Hours: Full Time / Part Time</div>
<div></div><div><div>Green Valley Grill is looking for friendly and energetic Pastry Cooks to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference.</div>
<div></div>Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here.</div>
<div></div><div>What are the responsibilities of a Pastry Cook?</div>
<ul><li>Prepare pastries and confections along with daily Afternoon Tea prep</li>
<li>Understand recipes and converting units of measurement</li>
<li>Focus on details while delivering high quality food</li>
<li>Complete tasks in a timely manner consistent with the needs of a high-volume production team</li>
<li>Assist with keeping an organized, clean kitchen</li>
<li>Passionately maintain a high level of cleanliness and safety at all times</li>
</ul>
<div></div><div>What Skills and Experience are Desired for a Pastry Cook?</div>
<ul><li>Schedule availability to include working days, nights and weekends with consistent availability between the hours of 8am and 6pm</li>
<li>Experience in pastry is preferred</li>
<li>Serve safe certification preferred</li>
<li>Excitement for details and consistency</li>
<li>Friendly and energetic with a willingness to learn</li>
<li>Great interpersonal and communication skills</li>
<li>Strong sense of urgency and initiative</li>
<li>Working in a fast paced, enthusiastic work environment</li>
</ul>
<div></div><div>Benefits? Yes.</div>
<ul><li>Employee Stock Ownership Plan (ESOP)</li>
<li>Health, dental and vision insurance</li>
<li>Voluntary Life Insurance</li>
<li>401K</li>
<li>Paid annual leave (vacation, sick, personal, etc.)</li>
<li>Family medical leave and domestic partner benefits</li>
<li>Industry related continuing education and frame of reference opportunities</li></ul></div></div></div>

Pastry Cook, Green Valley Grill

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Pastry Cook II F/T

Pastry Cook, Green Valley Grill