Pastry Cook

Salamander Employer DC, LLC • Washington, DC

1d • Onsite

About The Position

As a Pastry Cook, you would be responsible for creating, preparing, producing and baking all pastries, breads, rolls and desserts for the restaurant continuing effort to deliver outstanding guest service and financial profitability. You would be responsible for performing the following tasks to the highest standards:

Prepare pastry food items according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards.
Stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared products.
Develop new products for a-la-carte and catering menus, as needed.
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Display and set baked products on mobile carts according to specifications.
Prepare daily requisitions for supplies and food items.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

Requirements

• Must be 18 years of age or older.
• High school or equivalent education required.
• Minimum of 2+ years of Pastry cook experience in comparable environment required.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Responsibilities

• Prepare pastry food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards.
• Stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared products.
• Develop new products for a-la-carte and catering menus, as needed.
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Display and set baked products on mobile carts according to specifications.
• Prepare daily requisitions for supplies and food items.
• Prepare daily requisitions for supplies and food items.
• Consult with the Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

Benefits

• We are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career.
• employee discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED