Pastry Cook 1

Omni Hotels & Spas•Bedford, PA

1d•Onsite

About The Position

The Pastry Cook 1 is responsible for preparing all food items according to recipe standards, maintaining the highest quality and appearance of items from the Pastry Kitchen. This role involves plating and garnishing banquet desserts, setting up attractive buffets, and completing basic production for finished dessert items. The cook must ensure all food is rotated, dated, and labeled correctly, and follow proper food handling procedures, including wearing gloves when handling food directly. Maintaining a safe, organized, and sanitary work area is crucial. The position requires consulting with the Pastry Chef or Assistant Pastry Chef for daily forecasts and special functions, being mindful of overproduction and proper use of leftovers, and maintaining an inventory of production items. Flexibility to learn Baker's responsibilities and understand the importance of cross-training for all shifts is necessary. The cook must have knowledge of all equipment operation and cleanliness, reporting any irregularities or defects to management. In the absence of the Pastry Chef or Assistant Pastry Chef, the Sous Chef should be consulted for changes in event orders or special functions. Practicing safety standards and reporting unsafe conditions are also key responsibilities.

Requirements

Knowledge of the operation of all equipment and maintain their cleanliness.
Ability to consult with Pastry Chef or Assistant Pastry Chef for information regarding the forecast for the day and/or special functions.
Ability to be concerned with overproduction and proper use of leftovers.
Ability to maintain an inventory of production items to ensure the necessary amount is available for business demands.
Flexibility to learn Baker’s responsibility.
Understanding of the importance of cross training for all shifts.
Ability to report irregularities and defects in equipment and machinery to the Pastry Chef or any manager available.
Ability to consult with Sous Chef for any changes in Banquet event order sheets or any other special functions in the absence of the Pastry Chef or Assistant Pastry Chef.
Ability to practice safety standards and report any unsafe condition to the manager.

Nice To Haves

Totally flexible to learn Baker’s responsibility.
Understand the importance of cross training for all shifts.

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.