Pastry Cook 1

Omni Hotels & Resorts; Port Everglades (FL); On-site; USD 38,000 - 58,000; Full time

Job summary

Omni Fort Lauderdale Hotel is seeking a Pastry Cook to lead prep and production for the pastry operation, ensuring top quality and presentation in line with hotel standards. You will support daily pastry production, assist with menu planning, and help manage pastry stations with a focus on consistency and guest satisfaction.

Responsibilities include maintaining sanitation, labeling, FIFO maintenance, and collaboration with the culinary team to deliver creative pastry items for events and

Qualifications

• Hands-on food and beverage knowledge across hospitality operations.
• Excellent customer service skills and guest interaction.
• Comfortable communicating clearly in English with guests and colleagues.

Responsibilities

• Maintain and refine pastry service standards.
• Assist in daily pastry production and menu execution.
• Prepare ingredients, food prep, and equipment sanitation.
• Organize pastry stations, adhere to FIFO, and label items.
• Support events and special pastry requests with high-quality presentation.
• Attend daily briefings and assist in training junior pastry staff.

Skills

Food & beverage knowledge

Customer service

English communication

Tools

Payroll systems

Kitchen equipment

Job description

Omni Fort Lauderdale Hotel The Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel has over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

JOB PURPOSE:

Responsible for all prep and production for the pastry operation, in accordance with hotel standards. The Pastry Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

ESSENTIAL JOB FUNCTIONS:

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Contribute to the day to day culinary operation, to include efficient and effective food production.
• Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production, kitchen and food equipment cleaning.
• Perform all sidework as assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
• Ensure all food items are labelled and stored correctly.
• Is responsible for maintaining and organizing the reach in coolers, walk in coolers and walk in freezer adhering to FIFO standards.
• Responsible to adhere to all proper trash procedures.
• Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevant with hotel concepts.
• Must retain and maintain complete knowledge of all food and beverage menu items.
• Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Responsible to ensure that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible to maintain all equipment to a high standard. Report any equipment issues to the Chef for maintenance.
• Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.
• Executes all necessary instructions on BEOs for events and inspects all food stations prior to event start. Handles all special requests and pop ups as needed.
• Ensures all BEOs are labelled, stored and wrapped correctly, ensuring the BEO number is clearly visible.
• Executes all pastry related amenities in a timely manner and deliver to IRD.
• Executes all necessary orders for all outlets, labelling correctly, ensuring its up to Omni Fort Lauderdale standards.
• Responsible of working any pastry related action stations that require a culinarian.
• Provides culinary production support, as assigned, under the direction of Supervisor and Department Chef for specialty ingredients, special amenities, showpieces, menu tastings and high end events.
• Responsible to attend daily stand up meeting to gather relevant information prior to service.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Encourages and builds mutual trust, respect and cooperation among associates. Treats co-workers fairly and equitably.
• Maintain a professional, neat and organized appearance according to Omni Fort Lauderdale standards
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by leadership.
• Supervised, train, and guide Pastry Cook 2 and Pastry Cook 3.
• Assist with receiving, stocking, and rotating food product.

QUALIFICATIONS:

• Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
• A minimum of 3 years of continuous cooking experience in a large convention luxury hotel.
• Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Proven ability to engage guests at all levels. Must be passionate about providing warm, engaging and personalized service.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Must possess the ability to handle stressful and busy hotel operations. Ability to maintain a positive and professional demeanor and composure at all times.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Must meet standards of appearance and maintain a high level of personal hygiene at all time.
• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.
• Computer literacy to include: Payroll systems and Kitchen Equipment and Printing systems
• Serve Safe certified
• The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Must be able to work a variety of shifts, including weekends and holidays.

CORE COMPETENCIES:

• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure

ENVIRONMENT & POSITION ANALYSIS:

• Move, bend, lift, carry, and place objects weighing up to 50 pounds without assistance.
• Must be able to push and pull carts and items weighing up to 100 lbs.
• Stand or walk for extended periods of time or for an entire work shift, with frequent bending, twisting and going up and down stairs.
• Position requires repetitive motion and consistent use of arms and hands.
• Exposure to hazardous cleaning chemicals
• Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature.
• Most be able to perform all duties in outdoor settings

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.