Pastry Cook 3 | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 21,000 - 30,000; Full time

Job summary

Omni Hotels & Resorts in Florida is seeking a Pastry Cook to prepare all pastry items in a timely manner according to menu specifications. You will work closely with kitchen staff to ensure quality and consistency.

The role requires at least 2 years of culinary experience in a hotel or restaurant, strong teamwork, and the ability to follow recipes and safety procedures. Training and development opportunities are provided.

Qualifications

• Excellent written and verbal communication skills.
• Organizational skills.
• Ability to work under pressure and in a fast-paced environment.
• Able to work with others and follow directions.

Responsibilities

• Efficiently prepare all pastry items as directed by supervisor and to company specifications.
• Demonstrate knowledge of culinary fundamentals and techniques.
• Work on the pastry line and manage prep to ensure timely service.
• Maintain organized prep sheets and station guides.
• Safely use all culinary equipment and perform proper knife skills.
• Create plate presentations meeting specifications.
• Communicate effectively with team members.
• Attend required department meetings and trainings.
• Complete other duties as assigned by management.
• Be able to lift, push, pull and carry moderate weight.
• Walk/stand for extended periods with bending and twisting.

Job description

Overview:

The Pastry Cook ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to 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.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.