Pastry Cook

HAYA Hotel•Tampa, FL

1d•Onsite

About The Position

The Pastry Cook I reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing complete recipes and bakery items – desserts, breads and pastries. It is critical that you are someone who has been honing your craft for years and demonstrates advanced knowledge in pastry techniques. You are a task-oriented and list-driven individual who is comfortable taking direction from the Culinary Leadership Team. There will be opportunities where collaboration with the culinary leadership team is key, as your valuable insight is needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.

Requirements

Minimum of two (2) years experience as Pastry Cook II or higher, with at least four (4) years in a free-standing bakery or pastry-related position in retail, restaurant, or hotel
Demonstrated knowledge of food safety guidelines and requirements; SafeStaff Certificate of Completion or completed within 30 days of hire required
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Proficiency of the English language in reading, writing, and verbal communication
Ability to have Food Safety certification from a reputable organization
Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
The ability to safely lift and transport 50 lb. bags of ingredients
Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Nice To Haves

Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional.
You have experience with mixing batters, doughs, and custards, and are looking to continue to hone your pastry acumen.
You are obsessive about butter-fat content and are beginning to understand the importance of a well-balanced ice cream formulation.
You have always enjoyed playing with your ingredients and are ready for a next level understanding of the perfect croissant.
You forego the old school ways of shouting and screaming and use modern practices to coach and mentor others.
You are a self-motivated and driven individual who is committed to living the Chef’s life.
You obsess over your cookbook collection and sometimes uncomfortable in conversations that don’t include conversations about breaking down primals, Rockwell scale measurements, and the metallurgy of knife brands.
You are a ready-made, natural leader who can mentor the next generation of cooks while supporting the culinary leaders.

Responsibilities

Uphold the company’s principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
Act as a key partner with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience, no request is too small or too big
Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences (even if it’s not in the recipe spec)
Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace
Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create
Possess an advanced understanding of baking and pastry skills, striving to learn more through constant scientific study of your craft
May sometimes assist culinary leadership with coaching your peers on menu execution, respectfully course-correcting any missed opportunities while fostering an environment of continuous growth for yourself and others
Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst the team to voice ideas and concerns, while course-correcting any missed opportunities
Actively participate in feedback sessions with culinary leadership to further develop your skillset
Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed
Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation