Pastry Cook I

FAENA•Miami Beach, FL

1d•Onsite

About The Position

Plan, prepare, set up, and provide quality service in pastry production for menu items and specials in designated outlets, following standards and plating specifications. Direct, train, and monitor Pastry Cooks. Maintain the organization, cleanliness, and sanitation of work areas and equipment. The role also involves coordinating staff assignments and breaks, preparing and monitoring production, communicating with the Sous Chef, and ensuring effective opening and closing procedures. Work is performed in the property's kitchen locations, with exposure to chemical cleaning solvents.

Requirements

High school diploma or equivalent education.
Ability to speak, read, and write English.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; remain calm and resolve problems using good judgment; and follow directions thoroughly.
Ability to understand guest service needs, work cohesively with coworkers, work with minimal supervision, and maintain confidentiality of guest information and pertinent hotel data.
Demonstrated project management experience organizing, planning, and executing large-scale projects from conception through implementation.
Demonstrated experience leading and developing people.
Strong verbal and written communication skills for presenting and discussing technical information, establishing rapport, and influencing and gaining understanding.
Flexible availability for days, evenings, overnight, weekends, and holidays.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds; move safely on uneven terrain or in confined spaces; and see and respond to dangerous situations.
Mobility, senses of smell, taste, touch, and sound, and eye-hand coordination and manual dexterity.
Ability to remain in a stationary position for 8 or more hours throughout a work shift and tolerate varying noise, temperature, illumination, and air-quality conditions.

Nice To Haves

Formal culinary training, or an equivalent combination of education and work-related experience.
Fluency in languages other than English.

Responsibilities

Comply with departmental policies, service procedures, standards, sanitation regulations, and resort requirements.
Use and maintain equipment correctly and monitor the cleanliness, sanitation, and organization of assigned work areas.
Meet with the Sous Chef or Executive Chef to review assignments, anticipated business levels, changes, and other relevant information.
Check that assigned staff report to work, document late or absent employees, coordinate breaks, and assign and review production and prep work.
Communicate changes to assignments and ensure opening-shift kitchen-line and prep work is completed.
Complete opening duties, including setting up and inspecting the workstation, checking production schedules and pars, setting priorities, requesting supplies, and transporting and stocking supplies.
Prepare menu items according to recipes and yield guides, begin daily menu prep, and direct and assist kitchen staff throughout the shift.
Check that point-of-sale printers on the line are working and stocked with paper.
Inform the Sous Chef about shortages and excess items, and communicate out-of-stock items and available specials to Food and Beverage Service Staff.
Communicate assistance needs during busy periods and support service to guests and residents.
Maintain production charts and proper food storage; minimize waste and control food costs.
Disinfect and sanitize cutting boards and worktables; transport dirty pots and pans to the potwash station; and direct and assist Stewards with cleanup.
Complete closing duties by returning, rotating, wrapping, covering, labeling, and dating food items; organizing storage; cleaning prep areas and equipment; returning utensils and equipment; cooling hot items; turning off equipment not needed for the next shift; and restocking depleted items.
Ensure kitchen staff assignments are completed before staff sign out, review work status and follow-up actions with the Sous Chef, and document pertinent information in the log book.
Maintain positive relations with guests.