Pastry Cook 1 | Full Time

Omni Hotels & Spas•Amelia Island, FL

About The Position

The Pastry Cook ensures that food is prepared in a timely manner and according to menu specifications. The role works and communicates effectively with other kitchen personnel and prepares food items with limited management supervision. It requires the ability to work a restaurant line, including executing menu items within the specified timeline for each meal period.

Requirements

At least 2 years of culinary experience in a hotel or restaurant kitchen.
Ability to work efficiently without immediate management supervision and work well with others.
Excellent written and verbal communication skills and organizational skills.
Basic mathematical skills and an understanding of weights and measures.
Ability to follow recipes.
Must have an unexpired Food Handler credential or obtain one upon hire.
Ability to work in a fast-paced, high-pressure environment while executing delegated tasks and assignments.
Ability to lift, push, pull, and carry moderate weight.
Ability to walk and stand for extended periods, with frequent bending and twisting.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Efficiently prepare food items as directed by a supervisor and according to company specifications, with limited management supervision.
Work on an outlet hot/cold line and execute menu items within the specified timeline for each meal period.
Stay organized using prep sheets and station guides, and manage the preparation timeline for service.
Use culinary equipment properly and safely.
Prepare plate presentations according to specifications.
Communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties as assigned by management.
Work a restaurant line.
Apply basic knife skills and knowledge of different vegetable cuts.