Pastry Cook I | Full-Time

PERG online; Town of Florida (NY); On-site; USD 42,000 - 68,000; Full time

Job summary

PERG online is seeking a pastry/kitchen teammate to produce and coordinate baked goods for hotel departments. You will maintain quality, plate banquet pastries, and support outlets with timely, high-quality desserts.

Expect to work in a hotel kitchen, ensure health and safety standards, and collaborate with culinary staff to meet production schedules and special event timelines.

Qualifications

• Maintains quality and consistency of all food served.
• Performs basic math to handle measurements and recipes.
• Ability to lift up to 50 lbs and work long hours on your feet.

Responsibilities

• Produce and coordinate delivery of baked goods for hotel departments.
• Produce and plate banquet pastries.
• Assist in baking pastries for outlets and banquets.
• Ensure food preparation meets health and safety standards.
• Work under pressure to meet production schedules and timelines.

Skills

Quality control

Teamwork

Attention to detail

Math skills

Pressure tolerance

Tools

Slicer

Knives

Ovens

Job description

Purpose: To produce and coordinate the delivery of all baked goods to designated hotel departments.

Summary of Position:

• Control quality and consistency of all food served.

• Ensure functions are completed 30 minutes prior to service.

• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.

• Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.

• Assists in producing and plating Banquet pastries.
• Work well under pressure of meeting production schedules and timelines for pastry needs
• Perform job functions with attention to detail, speed and accuracy.

Hotel Specific Essential Functions:

• To be a clear thinker, remain calm and resolve problems using good judgment.

• Prioritize, organize, delegate work and follow through.
• Produce creative and artistic food work.
• Perform job functions with minimal supervision.
• Work cohesively with entire culinary staff as part of a team.
• Maintains food preparation handling and correct storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Understands and maintains all standard recipes.

• Always maintain cleanliness of work area.
• Keep walk-in, prep area and equipment up to Health Department standards always.
• Basic math skills needed to understand and implement recipes and measurements.
• Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighting a maximum of 70 pounds.
• Performs other duties as assigned to meet business needs.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers Ovens, grills, stoves, flat tops, salamanders

Working Environment:

• Interior of hotel, in restaurant and kitchen areas
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Physical Requirements:

• Must be able to work for long periods of time on feet, must be required to lift up to 50 Lbs. Must be able to work under some extreme temperatures.