Pastry Cook 2

Four Seasons Hotels and Resorts•Valley, AL

5d•Onsite

About The Position

Four Seasons is currently looking for a Pastry Cook 2. This role is responsible for preparing pastry items according to guest orders with consistent quality, following recipe cards, and adhering to production, portion, and presentation standards. The Pastry Cook 2 will also complete mis en place and set up stations for service, start food items prepared ahead of time without over-preparing, and operate, maintain, and clean kitchen equipment. Additionally, this role involves dating and rotating food containers, managing perishables, checking inventory, and controlling food waste and costs.

Requirements

2-3 years’ experience with fine pastry
Culinary school required
High standard of cleanliness and food safety
Reading, writing and oral proficiency in the English language
Must be flexible with schedule – Able to work weekdays, weekends, holidays, and evenings
Must provide work authorization document - proof of eligibility to work in the United States of America

Responsibilities

Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
Complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Return all food items not used to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems.
Control food waste, loss and usage per policies.