Culinary Pastry Cook PM

THE UMSTEAD HOTEL & SPA•Cary, NC

1d•$19 - $0•Onsite

About The Position

The pastry line cook is required to plate desserts for Herons, The Umstead Hotel & Spa’s five star, five diamond restaurant, while maintaining organization and cleanliness. The pastry line cook must always represent the Pastry Chef’s core values on quality, sanitation, and fair treatment of all associates. They are responsible for maintaining the clean, organized, and efficient workplace that has been implemented by the Pastry Chef. The pastry line cook will report directly to the Hotel’s Pastry Chef and Pastry Sous Chef.

Requirements

Ability to work weekends, holidays, and when hotel activity is at its highest.
Must be able to stand for at least 8 hours, with frequent bending and squatting.
Must be able to lift at least 50 pounds regularly throughout shift.
Ability to read and follow recipes.

Responsibilities

Plate desserts for Herons, The Umstead Hotel & Spa’s five star, five diamond restaurant, while maintaining organization and cleanliness.
Maintain the clean, organized, and efficient workplace.
Set up pastry line, quality check all items, spin ice creams and sorbets, and have precise knife work.
Produce mousses, cakes, sauces, and glazes, while maintaining consistency and following a recipe.
Proof and bake different bread types, like pretzels, baguettes, and multigrain breads.
Organize and inventory all produced items in walk-in cooler, walk-in freezer, lowboys, and reach-ins.
Assist in creating new desserts per menu cycle with the Pastry Chef.
Maintain professional relations with associates, treating with respect and holding accountable to Pastry Kitchen and Hotel standards.
Demonstrate open communication between pastry kitchen and other hotel outlets, including front of house, banquet team, and front office.
Instill a calm, organized approach in all situations or conflicts.
Assist in creating a drive of daily passion for excellence and continuous improvement.