Pastry Cook 1

Omni Hotels & Resorts•Fort Worth, TX

17h•Onsite

About The Position

Pastry Cook 1 needs to be able to lead a shift’s team with 2-3 people. The role involves preparing all hot/cold food items, being responsible for consistency and quality production, and ensuring all food is served according to specification.

Requirements

Minimum of 3 years minimum culinary experience in a fast-paced hotel or restaurant kitchen.
The ability to multi-task in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Must be able to stand for 8+ hours per day
Flexible Scheduling to include nights, weekends, and holidays.
To be a clear thinker, remain calm and resolve problems using good judgment.
Maintain cleanliness of work area at all times.
Intermediate math skills needed to understand and implement recipes and measurements.
Maintain a professional business appearance, attitude, and performance
Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion.
Ability to apply common sense understanding to carry out detailed written and/or oral instructions.

Nice To Haves

Fine dining experience preferred.
Culinary degree and/or formal training preferred.

Responsibilities

Maintain kitchen sanitation in accordance with health department guidelines
Perform work assignments to meet proper quantities within a necessary time frame.
Control quality and consistency of all food served.
Ensure functions are completed 30 minutes prior to service.
Understand and maintain all standard recipes.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis and inform the superior if any action is needed.
Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
Assists in producing and plating Banquet pastries.
Work well under pressure of meeting production schedules and timelines for pastry needs
Prioritize, organize, delegate work and follow through.
Perform job functions with no supervision.
Support procedures for food & beverage portion and waste controls.
Performs other duties as assigned to meet business needs.
Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner.
Must have a solid and demonstrated understanding of baking skills and techniques.
Follow all company procedures