Baker/Pastry Cook

Hyatt Hotels Corporation; Kansas City (MO); Hybrid; USD 17,000 - 28,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Pastry/Baker to join our culinary team. The ideal candidate has 1-2 years of professional baking or cooking experience and a solid working knowledge of ingredients, procedures, and kitchen best practices.

You will manage production schedules and strive for high-quality, timely food presentation across stations. You will be responsible for setting up, maintaining, and cleaning your station, and for ensuring all items are prepared and stocked for display and

Qualifications

• Proficient baking and pastry preparation
• Strong knowledge of ingredients and kitchen procedures
• Able to produce high quality pastries on schedule

Responsibilities

• Set up workstation and prep area to ensure quality mise en place.
• Maintain cleanliness and organization of station and surrounding area.
• Prepare quality pastries and desserts ensuring timely production and display readiness.

Skills

Baking skills

Attention to detail

Food safety

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel - like the proper way to make a bed or how to best handle luggage - it's critically important to understand Hawaiian culture and the spirit of 'ohana, or 'family.' When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what 'ohana truly means."

Pastry/Baker requires good communication and intermediate baking skills. The desired cook candidate will have 1-2 years professional baking or cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices. The overall objective and purpose of the Pastry/Baker position is to manage and execute their production schedule, with a focus on high-quality and timely food, in addition to maintaining their station and work area. The colleague is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards.

• Set up your work area as specified in a timely manner, tasting to ensure quality of any mise en place. Take ownership of your station, work actively to fix problems, don't let them find you.
• Thorough knowledge of all prep and menu items
• Ensure all items are produced and stocked to display before start of business, all catering and wholesale orders are completed and packed by agreed pick up time.
• Make sure you are leaving the kitchen around you as you found it - no herb trails, floor drips, or spilled-over pot messes.
• If you see a pile-up of dishes in the dish station while a steward is not on duty, jump in and lend a hand.
• Work service with an eye to detail, cleanliness, and promptness. Be aware of your surroundings and your team-mates and be willing to step in and help where necessary
• Clean your station thoroughly at the end of your shift and get any dirty dishes promptly to the dish station. This includes, but is not limited to: flipping pans, discarding old mise en place, scrubbing down all surfaces and cooking equipment, replacing any foil as necessary, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out any trash in food prep areas, and ensuring all equipment is turned off properly put away.
• Filling out accurate prep lists
• Communicating prep and ordering needs to management in a timely manner.
• Perform other tasks, including cross-training, as directed
• Training of new colleagues
• Weekly deep cleaning projects as directed.
• Scheduled maintenance and cleaning of all floor drains
• All other duties as assigned by leadership

Qualifications

• Must be able to work in a fast paced environment
• Must be able to work in close spaces with other colleagues

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