Pastry Cook 1

Omni Hotels & Resorts•Hot Springs, VA

40d

About The Position

The Omni Homestead Resort & Spa has been delighting vacationers - including 24 U.S. Presidents - for over 250 years. A recently completed $170 million dollar renovation restored the historic character to this Allegheny Mountain resort in Virginia. We are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings. The Omni Homestead Resort & Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Homestead Resort & Spa may be your perfect match. Overview: The Pastry Cook 1 has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Requirements

Experience in high quality hotel or freestanding restaurant desirable.
Excellent communication skills both written and verbal
Ability to solve problems in high stress situations.
Excellent food technique and cultural knowledge.
Advanced butchery knowledge.
Ability to plan and execute projects and quantifies results.
Ability to delegate works with proper instructions and follows up.
Must be able to work standing on your feet for at least 8 hours per day.
Must be able to lift and carry at least 30 pounds.
Must have color vision and depth perception for food preparation and food presentation.
It is necessary to have ability to communicate within kitchen.

Responsibilities

Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.
Inspiring a positive working environment.
Participation and execution of all pastry production and pastry service execution.
Assist Sous Chef with department schedules, adhering to established budgetary guidelines.
Assist purchaser with the ordering, receiving and storage of all pastry products.
Executing all special projects as given by Sous Chefs or Executive Chef.
Participation in planning new pastry menus.
Assist Executive Chef with recipe writing and costing.
Assist Sous Chefs with daily pastry prep lists.
Following established procedures, guidelines and recipes as laid out by kitchen leadership.
Participating in a total sanitation program.
Following procedures as outlined in the employee handbook, including proper uniform, grooming, attendance, and behavior.
Perform other duties as requested.