Bakery Pastry Cook (FT)

Grand Traverse Resort and Spa•Acme, MI

14h•Onsite

About The Position

The Bakery Pastry Cook is responsible for preparing bread, rolls, muffins, biscuits, pastries, chocolates, and desserts according to recipes. This role involves checking production schedules, measuring and mixing ingredients, regulating oven temperatures, and baking various items such as pies, cakes, and cookies. The cook must adhere to the guidelines set by the Pastry Chef, assist in preparing items for all outlets, and maintain high standards of sanitation and safety. Key aspects include working effectively under pressure, meeting deadlines, fostering a positive attitude with colleagues, and ensuring proper rotation, storage, and usage of food items to minimize waste. The position also requires reporting to work on time, in uniform, and with proper tools, completing all assigned tasks, and maintaining open communication with the supervisor. Adherence to environmental practices of the resort and proper grooming and dress standards is also essential.

Requirements

Four years’ experience in a high volume bakery operation.
Able to do repetitive work.
Able to prepare food according to food handlers guidelines.
Knowledge of cooking procedures.
Able to communicate with Prep Cooks & Wait staff.
Knowledge of kitchen equipment.
Knowledge of safety rules for kitchen equipment.
Knowledge of where and how everything is stored.
Able to work all shifts and holidays.
Able to work in a high pace and hot environment.
Able to multi-task.
Be able to self-motivate in work environment.
Able to follow written or verbal instructions.
Requires the ability to interact with people beyond giving and receiving instructions.
Must be adaptable to performing under stress when confronted with an emergency.
Must be able to effectively handle stressful and compromising situations while remaining focused and professional.
Must be able to deal with difficult people without losing perspective.
Must be able to work productively under strict time restraints with variable deadlines.
Must be able to pass a background investigation and drug screen as a condition of employment.

Responsibilities

Checks production schedule to determine variety and quantity of goods to produce.
Measures and mixes ingredients to follow recipes.
Adjusts drafts or thermostatic controls to regulate oven temperature.
Bakes pies, cakes, cookies, and other pastries.
Follows guidelines of Pastry Kitchen set forth by Pastry Chef.
Must be available to work any shift given by Pastry Chef.
Assist in preparation of all items needed for daily operation of all outlets.
Work well under pressure and meet deadlines effectively.
Good rapport with fellow employees and reflect positive attitude.
Report to work on time, in uniform and with proper tools.
Complete all assignments requested of you.
Maintain a high standard of sanitation and safety.
Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
Must follow proper grooming and dress standards set forth by the Employee Handbook.
Responsible for cleaning and sanitation of own area.
Maintain open line of communication with supervisor.
Must understand and abide by environmental practices of the resort.