Pastry Cook

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

63d•$22•Onsite

About The Position

SUMMARY The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions. Maintains established quality standards. Knows assigned menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practices cooperation and work effectively with others. ESSENTIAL FUNCTIONS Report to work as scheduled Be in uniform when clocking in at scheduled start time Maintain clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Takes a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Plate up desserts as needed for banquet functions Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of assigned work station to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Inform Chef on duty of any problems, concerns, inconsistencies, or product shortages Remain positive with co-workers and guests Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Pastry Chef/Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned.

Requirements

High School Diploma or Ged-Equivalency
Must be either a graduate from a culinary school with 1 to 2 years pastry experience in fine dining or 3 to 4 years pastry work experience including breakfast and lunch in international and regional cooking in a fine dining establishment
Ability to communicate in English with vendors, guests and staff to their understanding
Must be able to perform mathematical calculations including but not limited to conversion of recipes
Must have current and up to date San Diego County food handlers card
Must be flexible in scheduling, including 3rd shift if needed
Must have own cooking tools to perform assigned duties
Dedication to excellence with continued development of our hotel reputation.
Extensive working knowledge of pastry and baking skills
Creative and artistic
Supervisory skills, guide and coach cooks below you by giving constructive feedback
Ability to multi-task
Knowledge of kitchen terminology
Knowledge of products, uses and availability
Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.

Nice To Haves

1 year prior Pastry Cook experience.
Prior working experience in a 5 star/5 diamond hotel.
Stable work history
Knowledge of current food trends.
Ability to perform tasks under pressure and within tight time constraints.
Strong organizational and problem solving skills.

Responsibilities

Report to work as scheduled
Be in uniform when clocking in at scheduled start time
Maintain clean and sanitary work area
Place sanitizer bucket on work station, to be used between jobs to sanitize
Check and report any equipment malfunctioning or failures
Prepare daily production list
Work quickly and complete assignments
Responsible for set-up of assigned work station
Ensure all products are of the best quality for service
Set up work station ensuring all requirements are organized prior to the opening of the restaurant
Line checks daily before service to ensure quality and readiness
Takes a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
Prepare and plate menu items and special requests
Set up and serve functions according to Banquet Event orders
Plate up desserts as needed for banquet functions
Anticipate business levels, plan and prep accordingly for the following day
Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
Maintain professional atmosphere throughout the kitchen
Daily inspection of assigned work station to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations
Receive and check food items from requisition and/or orders and ensure items are properly stored.
Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
Inform Chef on duty of any problems, concerns, inconsistencies, or product shortages
Remain positive with co-workers and guests
Practice proper recycling procedures and kitchen energy management
Control waste, be aware of the costs attached to the area of responsibility
Responsible for proper closing procedures of assigned station
Checks out with Pastry Chef/Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
Clock out in uniform and leave property immediately after shift
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
Perform other duties as directed, developed or assigned.