Pastry Cook 3

Hershey Entertainment & Resorts Careers•Hershey, PA

11d•Onsite

About The Position

The Pastry Cook 3 produces a variety of pastry and baked goods throughout the Hotel pastry department, working with little supervision while maintaining quality, sanitation, and efficiency standards. The role includes preparing pastry and bakery products, controlling product use and inventory, organizing station work, and assisting with menu and recipe development. The cook also takes a leadership role in assisting, training, and directing culinary interns and lower-classification cooks. Additional duties may include daily and nightly food requisitions, banquet and outlet production, buffet finishing and setup, and working on an à la carte pastry line in the resort’s restaurants. This is a union position, and the work schedule is based on union seniority. Scheduled requirements will most likely include evening and weekend hours.

Requirements

Must be at least 18 years old.
At least 1 year of high-product scratch bakery experience, with a primary focus on yeast dough.
Degree or certificate in Baking and Pastry Arts; alternatively, 2 years of related work experience may substitute for the education requirement.
Must obtain ServSafe certification.
Must pass a written culinary/pastry test covering modern, fundamental, and classic baking and pastry techniques with a score of at least 75%.
Must complete a baking and pastry practical exam.
Superior baking and pastry skills and knowledge, including icing, glazing, piping, cake and frame construction, individual dessert production, and basic and advanced baking techniques.
Knowledge of bread structure, dough hydration, bakery-station lamination, and European classic pastry styles and techniques.
Ability to follow recipes or chef directions without supervision and demonstrate advanced food cookery techniques.
Ability to lead, direct, and train employees and externs.
Working knowledge of kitchen equipment; good knife skills; and a full tool kit.
Working knowledge of weights and measures and basic math applications.
Ability to use interpersonal skills effectively with business contacts and work independently or as part of a team.
Ability to speak, read, and write in English.
Ability to work in a fast-paced and sometimes extremely stressful environment and follow directions from chefs, directors, and department leaders.
Positive, self-motivated, and professional attitude.
Must meet scheduled work requirements, which will most likely include evening and weekend hours.
Must meet physical demands including frequent lifting up to 50 pounds, occasional overhead reaching, stooping, and bending, frequent walking, and pushing or pulling up to 150 pounds at the stated frequency.
Must be able to distinguish food and beverage flavors, spices, temperatures, and mouthfeel; perform repetitive motions; and use body parts repeatedly for reasonable periods without resting.
Must be able to work in extreme temperatures and maintain professional appearance, personal hygiene, and proper uniform standards.

Responsibilities

Produce pastry and baked goods consistently with little supervision while maintaining quality standards throughout the Hotel pastry department.
Maintain a clean and sanitary work environment and station daily.
Apply fundamental pastry and baking techniques and maintain high food-quality standards while using products efficiently to control food costs.
Communicate effectively with supervisors, employees, and customers as a team player.
Identify and safely use kitchen equipment; label, date, and rotate products to ensure safekeeping and sanitation.
Assist, train, and direct culinary interns and lower-classification cooks in daily tasks and organization.
Control inventories, requisitions, and par levels for proper ordering.
Review prep lists in relation to food and labor costs; order designated station items and conduct monthly inventories.
Assist the Assistant/Executive Pastry Chef with developing and writing seasonal, interesting menu ideas and recipes.
Perform other related duties, including daily and nightly food requisitions, banquet and outlet production, buffet finishing and setup, and a la carte pastry-line work in restaurants.