Pastry Cook 3

Four Seasons Hotels and Resorts•Surfside, FL

3d•Onsite

About The Position

The Pastry Cook 3 prepares sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates, and show pieces according to guest orders and banquet event orders. Items and baked goods are prepared as directed by the Junior Pastry Sous Chef and/or Executive Chef, in accordance with production requirements and quality standards, while maintaining a safe, sanitary work environment. The role calls for passion for pastry, attention to detail, and a strong work ethic. The Pastry Cook works with other team members to ensure a consistently well-executed final product and must be able to work harmoniously with co-workers and supervisors. The position requires continuous standing for up to 8 hours per shift and the ability to lift up to 70 pounds. This is a full-time position at Four Seasons Hotel at The Surf Club in Surfside, Florida. The schedule may include early mornings, days, evenings, weekends, and holidays. Candidates must have valid U.S. work authorization.

Requirements

High school education, cooking school or culinary institute education, or equivalent experience.
At least one year of culinary experience.
Basic culinary knowledge; working knowledge is generally learned on the job.
Ability to safely operate, maintain, and clean commercial baking equipment, including mixers, ovens, and sheeters.
Proficient knife skills and ability to multitask.
Attention to detail, a strong work ethic, and ability to work harmoniously with co-workers and supervisors.
Ability to stand continuously for up to 8 hours per shift and lift up to 70 pounds.
Valid U.S. work authorization.

Responsibilities

Prepare pastry items to guest orders and consistent quality standards, following recipe cards and production, portion, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, avoiding preparation beyond estimated needs.
Operate, maintain, and properly clean kitchen equipment, including commercial mixers, food processors, ovens, waffle irons, and dough sheeters.
Date food containers and rotate food according to policies; keep perishables at proper temperatures and cover and date them before storage.
Check pars for shift use, determine preparation needs, freezer pulls, and line setup, and note out-of-stock items or possible shortages.
Return unused food items to designated storage areas.
Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to policies.
Maintain a safe and sanitary work environment.