Pastry Cook 1

Hershey Entertainment & Resorts Careers•Hershey, PA

9d•Onsite

About The Position

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including: Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more!

Requirements

Must be 18 years of age or older
Minimum of 7 years high product scratch bakery experience in an upscale/casual restaurant environment
High school diploma or equivalent
Degree in Baking and Pastry Arts
Ability to receive, understand & carry out instructions
Exemplary baking and pastry skills and knowledge
Exceedingly proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques
Knowledge of bread structure, dough hydration and lamination process for bakery station
Knowledge of European classic pastry styles and techniques
Able to follow recipes or chef’s directions without supervision
Demonstrate advanced ability in all food cookery techniques
Demonstrate ability to lead, direct & train other employees and externs
Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit
Working knowledge of weights and measures, as well as basic math applications
Professional appearance and demeanor
Utilize interpersonal skills to deal effectively with all business contacts
Ability to work organized alone or within a team environment
Ability to speak, read and write in English
Ability to handle a fast paced, and at times, an extremely stressful environment
Capable of following directions from Chefs, Directors, and department leaders
Pass a written culinary/pastry test covering modern, fundamentals’, and classic baking and pastry techniques with a score of at least 75%
Complete a baking and pastry practical exam to test actual abilities
Must obtain ServSafe certification.

Responsibilities

Produce dessert and bakery products while following recipes and/or chef’s directions consistently and efficiently without supervision
Maintain clean and sanitary work environment and station on a daily basis
Maintain standards of good personal hygiene and proper uniform guidelines
Project positive, self motivated & professional attitude at all times
Assist, train & direct Pastry Cook 2, Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole
Prepare & maintain mise en place on station for the required number of covers
Keeps busy, consistently looking to help others as time allows
Work safely with and around equipment with moving parts, knives, hot surfaces & steam
Consistently checks quality of food items needed for daily mise en place, practicing proper rotation (FIFO) and prep levels
Able to handle multiple large amounts of prep levels with consistency and without sacrificing food quality
Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products
Properly label, date and rotate all products to ensure safe keeping and sanitation
Able to control prep inventories, outlet requisitions and par levels
Demonstrate leadership skills within your work group or station partners
Ability to communicate effectively as a team player with supervisors, employees & customers
Assist, train & direct Pastry Cook, Pastry Cook 2, Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole
Write prep lists for cooks with regard to food & labor costs
Able to manage the stations and the needs of the pastry shop in the absence of the Executive/Assistant Pastry Chef with a positive, supportive attitude
Ability to assist in developing, writing & producing new menu ideas
Assist in strategies to develop efficiencies with the work group to streamline production & labor
Able to complete end of period inventories
Able to effectively work any shift within all of the pastry or baking station’s throughout the Restaurants and Pastry Shop of the Hotel
Demonstrate interest in the industry by growth of abilities & knowledge