Pastry Cook III

Marriott•New Orleans, LA

20h

About The Position

The Pastry Cook III is responsible for preparing and cooking food according to established recipes, quality, and presentation standards, and food preparation checklists. This includes portioning, chopping, and storing ingredients before use, and safely utilizing baking and measuring tools, equipment, and appliances. The role requires adherence to food safety handling policies, personal hygiene procedures, and monitoring kitchen appliance and food temperatures, reporting any issues to management. The Pastry Cook III is also responsible for maintaining a clean and disinfected kitchen area, setting up and breaking down workstations, and complying with sanitation and cleaning procedures. They must monitor food quality and portion sizes throughout their shift. Additionally, the position requires compliance with all company policies, including safety and security, reporting incidents, completing safety training, maintaining a professional appearance, protecting company assets, and communicating professionally. The role involves developing positive working relationships and supporting team goals, while upholding quality expectations and standards.

Nice To Haves

High school diploma or G.E.D. equivalent.
Less than 1-year related work experience.
No supervisory experience.
No License or Certification.

Responsibilities

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.
Monitor the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Speak with others using clear and professional language and answer telephones using appropriate etiquette.
Develop and maintain positive working relationships with others and support team to reach common goals.
Comply with quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.