Pastry Cook

The Gasparilla Inn•Boca Grande, FL

9d•Onsite

About The Position

We are seeking a skilled and dedicated Pastry Cook to join our culinary team at The Gasparilla Inn & Club, a prestigious and historic, high-end resort known for its exceptional dining facilities and experiences. This position is perfect for a steady and career-oriented individual who seeks advancement in the field of a private Club and Resort with the goal of advancing on his or her career. Reports to: Executive Chef, Executive Pastry Chef, Executive Sous Chef, Chef De Cuisine, Sous Chef, and Jr. Sous Chef

Requirements

High school diploma or equivalent; culinary degree or certification from a recognized program preferred.
Minimum of one year of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs.
Strong knowledge of pastry techniques, including baking, decorating, and plating.
Familiarity with kitchen equipment relevant to pastry preparation and service.
Ability to prioritize tasks effectively and work under pressure in a dynamic environment.
Excellent communication skills, both verbal and written.
Commitment to food safety standards and sanitation practices.
Flexibility to work various shifts, including weekends, holidays, and extended hours pending business levels.
Physical ability to stand for extended periods, lift up to 50 pounds, and perform tasks requiring repetitive motion.
Must be ServSafe certified or ale to be certified
Must be willing and able to pass a background and drug screening

Nice To Haves

Minimum of one year of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs
Preferred experience at a luxury hotel and/or club

Responsibilities

Adheres to the Gasparilla Inn and Club’s 4 Steps to Memorable Service.
Exhibit’s the Gasparilla Inn’s Core Values.
Food Preparation: Prepare and execute pastry and dessert menu items according to recipes and standards set by the Pastry Chef.
Quality Assurance: Ensure all dishes are prepared to the highest standards of taste, presentation, and cleanliness. Constantly assess and adapt to current practices to perform a task more accurately, more quickly or more efficiently.
Efficiency: Work collaboratively in a team environment to meet service needs and maintain smooth kitchen operations. Set up for meal periods by ensuring that stations are set up based upon anticipated volumes.
Menu Knowledge: Maintain an in-depth knowledge of the resort's menus, including special dietary needs and allergens.
Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring a clean and safe working environment at all times. Maintains a neat appearance and a professional manner in accordance with resort standards. Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Florida Department of Health. Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
Adaptability: Flexibility to assist with various kitchen duties and adapt to changing priorities and guest needs. Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines.
Customer Service: Interact professionally with guests and staff, demonstrating exceptional interpersonal skills.
All other duties as assigned.