Pastry Cook

Saybrook Point Resort & Marina•Old Saybrook Center, CT

38d•$18 - $22•Onsite

About The Position

The Pastry Cook is responsible for assisting with the operation of the pastry section of the kitchen and supporting the Pastry Chef in day to day operational needs and service. The position is responsible for creating high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. The Pastry Cook will be responsible for the production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Greet each guest, enthusiastically and with a smile to create a friendly positive experience. Conforms to AAA Four Diamond Standards. Preparing and serving deserts, pastries and other baked foods for the food and beverage department(s). Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. To portion, plate, and tray all desserts. Create unique baked goods based on client specifications Ensure that the kitchen is clean at all times and meets all local and state health code requirements Prepare and present dessert/pastry items at company hosted tasting events for people considering working with our business for their special event Assisting the food and beverage manager(s) with presentation or serving of pastry/desserts during restaurant operations or for special events. Ensures that all deserts, pastries, and baked goods are prepared and served in a timely manner. Perform all other duties as assigned by management. Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook. Adhere to all Health and Safety policies and procedures.

Requirements

Culinary ability and creativity
Attention to detail
Ability to multitask
Ability to work productively in fast paced environment
High school diploma or GED
Minimum of 1 year(s) of experience in pastry cooking or Pastry Chef
Experience with high volume food production.
Maintains all current licenses and certifications
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
Available days, evenings, weekends, holidays and extended hours as business dictates.

Nice To Haves

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Responsibilities

Preparing and serving deserts, pastries and other baked foods for the food and beverage department(s).
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
To portion, plate, and tray all desserts.
Create unique baked goods based on client specifications
Ensure that the kitchen is clean at all times and meets all local and state health code requirements
Prepare and present dessert/pastry items at company hosted tasting events for people considering working with our business for their special event
Assisting the food and beverage manager(s) with presentation or serving of pastry/desserts during restaurant operations or for special events.
Ensures that all deserts, pastries, and baked goods are prepared and served in a timely manner.
Perform all other duties as assigned by management.
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.
Adhere to all Health and Safety policies and procedures.