Pastry Cook 3 | Part Time

Omni Hotels & Spas•Fort Lauderdale, FL

8d•Onsite

About The Position

Responsible for all prep and production for the pastry operation, in accordance with hotel standards. The Pastry Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards. This role contributes to the day-to-day culinary operation, ensuring efficient and effective food production. The Pastry Cook will perform all necessary tasks of a production cook according to hotel operating procedures, including food preparation, food production, and kitchen and food equipment cleaning. Side work, including food service prep and cleaning of equipment, tables, walls, shelving, and floors, is also a responsibility. Ensuring compliance with health, safety, and sanitation standards, and preparing for health department inspections are key. The role involves maintaining and organizing food preparation, refrigeration, and storage areas, adhering to FIFO standards, and proper trash procedures. Collaboration with the Chef for menu development, creating current and creative dishes relevant to hotel concepts, and maintaining up-to-date knowledge of market trends are important. The Pastry Cook will control requisitioning of food quantities by forecasting volume to achieve maximum profitability. High food quality and presentation standards must be maintained. Positive guest service is essential, including responding to complaints and turning dissatisfied guests into return guests. The role contributes to kitchen sanitation and timing of service, ensuring prompt delivery and quality control. Equipment maintenance and reporting issues to the Chef are also required. The Pastry Cook will execute instructions on BEOs for events, handle special requests, and ensure all BEOs are correctly labeled and stored. Orders for all outlets must be executed correctly, and pastry-related amenities must be delivered to IRD in a timely manner. The role may involve working action stations and providing culinary production support for specialty ingredients, amenities, showpieces, menu tastings, and high-end events. Attending daily stand-up meetings, assisting in developing goals, and fostering mutual trust, respect, and cooperation among associates are expected. Maintaining a professional appearance and responding effectively in emergencies are also part of the role. Support for Pastry Cook 1 and Pastry Cook 2, as well as assisting with receiving, stocking, and rotating food product, are additional duties.

Requirements

Hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
A minimum of 2 years of continuous cooking experience in a large convention luxury hotel.
Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
Proven ability to engage guests at all levels.
Must be passionate about providing warm, engaging and personalized service.
Candidates must be able to work in a fast-paced environment and be able to handle multiple priorities.
Must possess the ability to handle stressful and busy hotel operations.
Ability to maintain a positive and professional demeanor and composure at all times.
Must have the ability to report to work on time and when scheduled.
Must have the ability to stand and/or walk for extended periods of time.
Must meet standards of appearance and maintain a high level of personal hygiene at all times.
Clear, concise, written, and verbal communication skills.
Candidates must be comfortable speaking to guests.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.
Computer literacy to include Payroll systems and Kitchen Equipment and Printing systems
Serve Safe certified
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Must be able to work a variety of shifts, including weekends and holidays.

Responsibilities

Consistent maintenance and refinement of service standards.
Ensure compliance with applicable laws and regulations.
Contribute to the day-to-day culinary operation, to include efficient and effective food production.
Perform all necessary tasks of a production cook according to hotel operating procedures to include but not limited to food prep, food production, kitchen and food equipment cleaning.
Perform all side work assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.
Ensure compliance with health, safety, and sanitation awareness standards.
Prepare daily for health department and Ecosure inspections.
Responsible for the upkeep, safety, and cleanliness in food preparation areas, refrigeration and storage areas.
Ensure that all food items are labelled and stored correctly.
Responsible for maintaining and organizing the reach in coolers, walk in coolers and walk in freezer adhering to FIFO standards.
Responsible for adhering to all proper trash procedures.
Work with Chef to plan and implement menu development.
Produce current and creative dishes that are relevant with hotel concepts.
Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Responsible to ensure that the correct standards are maintained.
Responsible for ensuring high food quality and presentation.
Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas.
Ensure prompt delivery and quality control from point of departure to arrival.
Responsible to maintain all equipment to a high standard.
Report any equipment issues to the Chef for maintenance.
Responsible to maintain all furniture, fixtures and equipment to a high standard.
Minimize breakage by demonstrating care when handling hotel assets and equipment.
Executes all necessary instructions on BEOs for events and inspects all food stations prior to event start.
Handles all special requests and pop-ups as needed.
Ensure that all BEOs are labelled, stored, and wrapped correctly, ensuring that the BEO number is clearly visible.
Executes all necessary orders for all outlets, labeling correctly, ensuring its up to Omni Fort Lauderdale standards.
Executes all pastry related amenities in a timely manner and deliver to IRD.
Responsible of working any pastry related action stations that require a culinarian.
Provides culinary production support, as assigned, under the direction of Supervisor and Department Chef for specialty ingredients, special amenities, showpieces, menu tastings and high-end events.
Responsible to attend daily stand-up meetings to gather relevant information prior to service.
Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
Encourages and builds mutual trust, respect, and cooperation among associates.
Treats co-workers fairly and equitably.
Maintain a professional, neat and organized appearance according to Omni Fort Lauderdale standards
Respond swiftly and effectively in any emergency or safety situations.
Ensure a safe working and guest environment to reduce the risk of injury or accident.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by leadership.
Support Pastry Cook 1 and Pastry Cook 2 as directed.
Assist with receiving, stocking, and rotating food product.