Cook I Pastry Cook I

Madeline Hotel and Residences; Park City (UT); On-site; USD 35,000 - 50,000; Full time

Job summary

Join a leading hotel as a Culinary Artisan, where your culinary skills will shine. You will play a vital role in creating exceptional dining experiences, working independently in various kitchen positions, and collaborating with the chef to develop unique menus. Your expertise in pastry and baking will be essential in delivering high-quality presentations that impress our guests.

Qualifications

• At least one year of Cook II level experience or equivalent Cook I experience.
• Proficiency in baking methods, including dough preparation and pastry shaping.

Responsibilities

• Work all kitchen positions and operate independently as needed.
• Assist the chef with specialty dinners and functions with minimal supervision.
• Lead and manage service in the absence of the chef.

Skills

Attention to Detail

Baking Methods

Education

Formal Training in Culinary Arts

Job description

Job Description

Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.

• Work all kitchen positions and operate independently, including pantry and banquet roles, as needed based on business demands. Assist team members with mentorship, training, daily prep, and technique guidance.
• Assist the chef with specialty dinners and functions with minimal supervision.
• Develop daily features and special menus with the chef's guidance, aligning with the cuisine theme of the outlet.
• Handle food requisitions and ordering needs under the chef's guidance for budget management.
• Lead and manage service in the absence of the chef.

Qualifications:

• Formal training or education in culinary arts, focusing on pastry and baking techniques.
• At least one year of Cook II level experience or equivalent Cook I experience.
• Proficiency in baking methods, including dough preparation, pastry shaping, and decorating techniques.
• Strong attention to detail to ensure consistency and high-quality presentation of pastries and desserts.