PASTRY - COOK II

Ponte Vedra Beach Resorts; Orlando (FL); On-site; USD 30,000 - 50,000; Full time

Job summary

An award-winning company is seeking a dedicated Pastry Cook II to join their team in a premier hospitality setting. This role offers the opportunity to work in a 5-Diamond Certified environment, where you will prepare exquisite breads and pastries while adhering to the highest safety and sanitation standards. Join a team that values its employees and fosters a culture of excellence, where your contributions will be recognized and rewarded. If you are passionate about culinary arts and thrive in a dynamic kitchen environment, this is the perfect opportunity for you to shine.

Benefits

Paid Vacation

Medical Insurance

Dental Insurance

Vision Insurance

401K

Employee Discounts

Employee Café

Qualifications

• Knowledge of food safety and sanitation standards is essential.
• Experience in pastry preparation and portion control is required.

Responsibilities

• Prepare breads and pastries for meals while maintaining cleanliness.
• Ensure proper portion control and report any safety hazards.

Skills

Food Safety Practices

Portion Control Techniques

Pastry Preparation

Sanitation Standards

Education

Culinary Training

Tools

Kitchen Equipment

Job description

Join to apply for the PASTRY - COOK II role at Ponte Vedra Inn & Club.

Thank you for applying to one of the most premier places to work in Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team.

Join an award-winning company! The Ponte Vedra Inn & Club is one of the most premier places to work in Northeast Florida and we pride ourselves in our 5-Diamond Certified service, our thoughtfully balanced menus, and wine lists.

Job Duties And Responsibilities:

• Arrive to work on time consistently.
• Upon entering the property, arrive in proper uniform, crisp, clean, and in good repair.
• Hair must be clean and cut in a becoming style, management has final approval.
• Attend all required training and safety courses along with office and departmental meetings.
• Report any safety hazards, follow up that the hazard has been corrected, and assist with providing a safe work environment.
• Use proper portion control techniques, therefore assisting in food cost containment.
• Be proficient on all appropriate equipment and safety features.
• Keep work area clean and use set sanitation standards.
• Rotate breads and desserts, informing Chef or Executive Chef of any spoilage.
• Prepare breads and pastries for lunch and dinner meals.
• Store and label all products properly.
• Responsible for knowledge of Material Safety Data Sheets and proper labeling issues.
• Check out with Sous Chef or Executive Chef before leaving for the day.
• Perform other jobs that will assist in an efficient and top-quality running kitchen as assigned by the Pastry Chef or Executive Chef.

Schedule:

• Must be able to work a flexible schedule to include weekends, holidays, and split shifts.

Benefits:

• Paid Vacation/Holiday Pay/Sick Pay
• Medical/Dental/Vision/Disability/Life Insurance
• 401K
• Employee Discounts & Privileges
• Employee Café

Seniority level: Entry level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Hospitality