Pastry Cook 1

Omni Hotels & Resorts•Bedford, PA

2d•Onsite

About The Position

Join a team where hospitality isn’t just what we do; it’s who we are. At Omni Bedford Springs Resort & Spa, we believe our associates are the heart of our success. Here, you’ll find more than just a job. You’ll discover opportunities to learn, grow, and build a lasting career with a company that values your passion and potential. As part of the Omni family, you'll enjoy comprehensive training, mentorship and pathways for advancement, all within the inspiring setting of our historic, award-winning resort. Whether you're beginning your hospitality journey or continuing to build your expertise, Omni Bedford Springs Resort & Spa offers a workplace where you're emplowered to make a difference, and your growth is celebrated. If you're a friendly, motivated individual who takes pride in creating memorable experiences, we invite you to explore a future with us. At Omni, your career can be as remarkable as our grand historic resort itself.

Requirements

Must be totally flexible to learn Baker’s responsibility.
Must understand the importance of cross training for all shifts.
Have knowledge of the operation of all equipment and maintain their cleanliness.
Practice safety standards

Responsibilities

Prepare all food items according to recipe standards.
Maintain highest quality and appearance of any items sent from the Pastry Kitchen.
Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets.
Complete basic production necessary for finished dessert items.
Keep all food rotated, dated and labeled. Follow correct food handling procedures. Wear gloves when handling food directly.
Maintain a safe, organized and sanitary work area.
Consult with Pastry Chef or Assistant Pastry Chef for information regarding the forecast for the day and/or special functions.
Be concerned with overproduction and proper use of leftovers.
Maintain an inventory of production items to ensure the necessary amount is available for business demands.
Must be totally flexible to learn Baker’s responsibility.
Must understand the importance of cross training for all shifts.
Have knowledge of the operation of all equipment and maintain their cleanliness.
Report irregularities and defects in equipment and machinery to the Pastry Chef or any manager available.
In the absence of the Pastry Chef or Assistant Pastry Chef, consult with Sous Chef for any changes in Banquet event order sheets or any other special functions.
Practice safety standards and report any unsafe condition to the manager.