Pastry Cook III

Alohilani Resort Waikiki Beach • Honolulu, HI

11d • $27 - $31 • Onsite

About The Position

The Pastry Cook III prepares, produces, and bakes products such as Danish, croissants, breakfast breads, muffins, buns, rolls, fillings, bread puddings, puff pastry, basic sauces, and icings using standardized recipes. Products are prepared for the Restaurants, Room Service, Employee Cafeteria, and Banquets while maintaining high standards of quality, presentation, and appetizing appeal. The role helps maintain kitchen cleanliness, sanitation, and safety while minimizing waste and maximizing the cost-to-production ratio. The Pastry Cook III also assists higher-level pastry cooks when needed and may relieve the Pastry Cook 4.

The position requires knowledge of hotel menus and preparation standards, bakery techniques, food handling and storage, kitchen equipment, and applicable health and safety procedures. The cook may prepare buffet and banquet items, work scheduled banquet food stations, support other kitchen positions, and perform other duties requested by management. Flexible and long hours are sometimes required.

Requirements

• Maintain a warm and friendly demeanor.
• Communicate effectively, verbally and in writing, with employees and guests at all levels in an attentive, courteous, and service-oriented manner.
• Listen to, understand, and clarify concerns raised by employees and guests.
• Multitask and prioritize departmental functions to meet deadlines.
• Approach guest and employee interactions in an attentive, friendly, courteous, and service-oriented manner.
• Comply with Highgate Hotel standards and regulations to support safe and efficient operations.
• Effectively handle problems, including anticipating, preventing, identifying, and solving them as necessary.
• Understand and apply complex information and data from various sources to meet objectives.
• Maintain confidentiality of information.
• Exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Stand during the entire shift.
• Withstand hot and cold temperature variations.

Responsibilities

• Know menus and prepare items according to hotel standards.
• Maintain cleanliness and organization of storage areas.
• Complete food and station preparation before restaurant opening to support prompt service during Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Use baking, poaching, deep-frying, and par-cooking techniques.
• Prepare doughs, yeast products, Danish, croissants, buns, rolls, basic sauces, fillings, cookies, pies, and other bakery products.
• Relieve the Pastry Cook 4.
• Recognize quality standards for fresh vegetables, fruit, and bakery ingredients.
• Maintain a clean and sanitary work environment and follow proper handling, storage, and sanitation practices.
• Prepare baked products for banquets according to Banquet Event Order specifications.
• Prepare foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines and properly store food and equipment at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts according to hotel standards.
• Support any kitchen position needing help.
• Follow Health Department and company food, storage, and safety regulations.
• Operate kitchen equipment and maintain its cleanliness.
• Follow a “Clean As You Go” policy.
• Assist with storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Attend required hotel meetings and trainings.
• Maintain regular attendance in accordance with scheduling and hotel standards.
• Maintain personal appearance and grooming standards, including wearing the proper uniform and nametag.
• Support productive hotel operations, identify problem areas, and assist with implementing solutions.
• Handle problems by anticipating, preventing, identifying, and resolving them as necessary.
• Cross-train in other hotel-related areas and maintain confidentiality of information.
• Show initiative by anticipating guest or operational needs.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities
• Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed