AM Pastry Cook

Highgate Hotels • Greenville, SC

8d • Onsite

About The Position

The AM Pastry Cook prepares food items for the hotel’s restaurants, room service, employee cafeteria, and banquets according to standardized recipes and hotel standards. The role helps ensure food is appealing and served efficiently while maintaining kitchen cleanliness, sanitation, and safety and minimizing waste. The current schedule is 7:00 AM–5:00 PM, including weekends and holidays; schedules are subject to change.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Thorough knowledge of menus and preparation methods according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.
• Ability to stand for the entire shift.
• Ability to withstand hot and cold temperature variations.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.
• Flexible and long hours may sometimes be required.
• Availability for the current 7:00 AM–5:00 PM schedule, including weekends and holidays.

Nice To Haves

• Hotel or related-field experience.

Responsibilities

• Maintain cleanliness and organization of storage areas.
• Complete food and station preparation before restaurant opening to support prompt service during restaurant and room service hours.
• Prepare and display buffet food items according to hotel standards.
• Assess quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
• Prepare banquet food according to Banquet Event Order specifications as required.
• Prepare and serve food for the employee cafeteria as directed by the Chef or Kitchen Supervisor.
• Prepare foods using hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines and store food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of fire extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Support other kitchen positions as needed.
• Follow Health Department and company requirements for food, storage, and safety.
• Operate kitchen equipment and maintain its cleanliness.
• Follow the “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED