Banquets - Jr. Sous Chef Pastry Cake Decorator

The Broadmoor•Colorado Springs, CO

13d•$21•Onsite

About The Position

The Broadmoor Pastry & Baking teams offer and excellent service to all guests within the Forbes Travel Guide Five-Star and a AAA Five-Diamond Restaurant requirements. This individual will be tasked with the responsibility to prepare, design, and create specialty cakes for various occasions; including weddings, birthdays, and corporate events ensuring that the final product is visually appealing and meets customer specifications as well as the expectations of the Executive Pastry Chef. The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests. As a member of the Pastry Team, this position will prepare and present all cakes and specialty cakes for the hotel. Individual will assist the Pastry Chef and Sous Chefs in daily responsibilities to include ordering, kitchen management, execution of required items, and assisting in managing a staff of 10-20 employees daily. This person must be able to follow direction of the Executive Pastry Chef, Pastry Chef, and Pastry Sous Chefs in maintaining the highest standards of food quality, taste, and production and follow the standards set in place as a manager at the hotel. Our employees represent the Broadmoor brand and are Ambassadors of our Forbes Five-Star and AAA Five Diamond Standards. Learn more about Broadmoor here.

Requirements

Experience with advanced cake decorating techniques.
Advanced skillset with Fondant, Modeling Chocolate, and Gum Paste.
Advanced skillset with Royal Icing and Buttercream Icing variations.
Advanced skillset with various piping techniques.
Advanced skillset in stenciling, airbrushing, cake baking, and cake layers/stacking.
Experience with palette knife decorating techniques.
Experience with Edible Images.
Can demonstrate skilled work with Amenities and Specialty Cakes.
Applicable culinary degree and applicable experience or at least three (3) years of related culinary experience and/ or training; or equivalent combination of education and experience.
The employee is occasionally required to lift/pull/push up to 50 pounds and will be working in conditions that are both inside and outside at times.
Strong interpersonal communication skills.

Nice To Haves

Highly responsible & reliable
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
Willingness to work in a fast-paced, team-oriented environment.
Enthusiastic, friendly, and energetic team member who works well with others.

Responsibilities

Prepare, design, and create specialty cakes for various occasions; including weddings, birthdays, and corporate events ensuring that the final product is visually appealing and meets customer specifications as well as the expectations of the Executive Pastry Chef.
Prepare and present all cakes and specialty cakes for the hotel.
Assist the Pastry Chef and Sous Chefs in daily responsibilities to include ordering, kitchen management, execution of required items, and assisting in managing a staff of 10-20 employees daily.
Maintain the highest standards of food quality, taste, and production.
Operate, maintain, and clean necessary machinery.
Proceed in preparation of all menu items in assigned area daily.
Precisely follow portion control, presentation of food, consistency of food, and flavor as determined by the culinary department.
Check coolers for proper rotation of food items to prevent spoilage.
Ensure adequate amount of product is on hand and let supervisor know what to order.
Take required breaks, notifying supervisor prior to leaving station.
Maintain a clean, organized, and sanitary work area following safety guidelines.
Follow all hotel and kitchen policies and procedures.
Advise chef when food inventory is depleted.
Maintain a working knowledge of properly storing, rotating, and maintaining products.
Maintain SERV Safe and health department standards.
Check and complete mise and place and pars to set-up the station.
Prepare food so that quality, taste, and appearance of food is in accordance with Broadmoor standards while in a timely manner.
Maintain walk-in coolers and food storage areas daily.
Give instructions to cooking personnel in fine points of cooking.
Assume responsibility for kitchen.
Uphold and abide by all Broadmoor policies, procedures, and safety guidelines.