Pastry Cook II | Full-Time

Omni Hotels & Spas•Champions Gate, FL

6d•Onsite

About The Position

This position is responsible for controlling the quality and consistency of all food served, ensuring functions are completed 30 minutes prior to service, and maintaining an adequate supply of all food items. The role involves the production of sweet items, pastries, cakes, fruit compotes, breads, and chocolates for all outlets, banquets, and amenities. The Pastry Cook II will also assist in producing and plating banquet pastries, work effectively under pressure to meet production schedules, and perform job functions with attention to detail, speed, and accuracy. Additionally, the role requires maintaining food preparation, handling, and storage standards, supporting food and beverage portion and waste control procedures, following proper food product handling and temperature guidelines, understanding and maintaining standard recipes, and ensuring the cleanliness of the work area and equipment to meet Health Department standards. Basic math skills are necessary for recipes and measurements. The role also involves stooping, grasping, lifting, and carrying or moving goods on a hand cart weighing up to 70 pounds, and performing other duties as assigned to meet business needs.

Requirements

Basic math skills needed to understand and implement recipes and measurements.
Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighting a maximum of 70 pounds.
Must be able to work for long periods of time on feet.
Must be required to lift up to 50 Lbs.
Must be able to work under some extreme temperatures.

Responsibilities

Control quality and consistency of all food served.
Ensure functions are completed 30 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
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.
Perform job functions with attention to detail, speed and accuracy.
Maintains food preparation handling and correct storage standards.
Supports procedures for food & beverage portion and waste controls.
Follows proper handling and right temperature of all food products.
Understands and maintains all standard recipes.
Maintain cleanliness of work area at all times.
Keep walk-in, prep area and equipment up to Health Department standards at all time.
Basic math skills needed to understand and implement recipes and measurements.
Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighting a maximum of 70 pounds.
Performs other duties as assigned to meet business needs.