Pastry Cook 1

Balboa Bay Resort & Club•Newport Beach, CA

1d•Onsite

About The Position

Prepares pastry and dessert items for consumption at banquets, events, and restaurants. This role involves preparing a variety of pastry items, including pastries, breads, desserts, ice cream, sorbet, mousse, custards, and cakes according to established recipes and quality standards. The position also includes preparing ingredients, safely using baking equipment, inspecting food presentation, ensuring proper storage of pastry items, and providing guidance to lower-level cooks. The Pastry Cook will follow directions from pastry leads and sous chefs, learn all pastry areas of the kitchen, and work independently. This role may also involve relieving the pastry lead cook on their days off, assisting in training new cooks, monitoring food quality and portions, and adhering to all food handling, sanitation, and health department guidelines. Compliance with safety policies, OSHA regulations, and the hotel's Hazardous Material program is also required. Reporting to work as scheduled is an essential function of the job. Other responsibilities include assisting in controlling food products, waste, and refrigeration, cleaning and sanitizing equipment and work areas, and notifying management of any safety concerns or equipment issues.

Requirements

Two years of prior food preparation experience required.
Possess solid knowledge of professional pastry preparation and baking/cooking skills.
Requires ability to perform basic math skills such as addition, subtraction, multiplication, and division.
Ability to read and comprehend simple instructions, recipes, short correspondence, and memos.
Must wear non-slip, oil resistant shoes.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards.
Must maintain a clean appearance and professional demeanor.

Nice To Haves

Pastry experience preferred.

Responsibilities

Prepares pastry items, including pastries, breads, desserts, ice cream, sorbet, mousse, custards, and cakes according to established recipes, quality and presentation and guidelines.
Prepares 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.
Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
Ensures proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
Provides instructions to lower-level cooks on recipes and provides operational support on a daily basis.
Follows the guidelines from pastry lead and sous chefs, on banquet event orders.
Learn and work all the pastry areas of the kitchen.
Work independently with minimum to no supervision.
Relieves the pastry lead cook on their day’s off and performs all tasks.
Assist in training new cooks and help set them up for success in their role.
Monitor the quality of food prepared and portions served throughout shift.
Follows all standard food handling, sanitation, and health department guidelines.
Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Follows all safety policies and procedures.
Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Assists in controlling all food products, leftovers, waste, and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed.
Maintains work area in clean and organized manner.
Prepares work area for next service period, including emptying trash receptacles.
Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.