Pastry Cook (Seasonal) at Fish Out Of Water. WaterColor Resort

The St. Joe Company; Santa Rosa Beach (FL); On-site; USD 30,000 - 40,000; Part time

Job summary

A leading company in the hospitality industry seeks a Pastry Cook for its seasonal role at Fish Out Of Water, WaterColor Resort. The Pastry Cook is responsible for creating quality and unique pastries, maintaining high standards in culinary practices, and contributing to a dynamic kitchen environment. Ideal candidates should possess strong culinary skills with relevant experience, aiming to deliver exceptional dessert presentations in a fast-paced setting.

Qualifications

• 3 years' experience in culinary, food and beverage.
• Ability to read and communicate in English.

Responsibilities

• Responsible for baking various desserts, pastries, breads.
• Maintain food standards and sanitation in the kitchen.
• Develop and create new pastry recipes.

Skills

Detail-oriented

Culinary techniques

Cake decorating

Positive attitude

Time management

Education

Culinary Arts degree or related major

3 years culinary experience

Job description

Pastry Cook (Seasonal) at Fish Out Of Water. WaterColor Resort

Join to apply for the Pastry Cook (Seasonal) at Fish Out Of Water. WaterColor Resort role at The St. Joe Company

Pastry Cook (Seasonal) at Fish Out Of Water. WaterColor Resort

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Join to apply for the Pastry Cook (Seasonal) at Fish Out Of Water. WaterColor Resort role at The St. Joe Company

Job Summary: The Pastry Cook is responsible for baking various desserts, pastries, breads, and other dishes in the kitchen of our establishments. Pastry Cook is expected to create pastries, cookies, and other baked goods, developing new and unique recipes to feature on the menu and keeping stock of the kitchen's inventory. This position exhibits creative baking and decorating talents by personally performing tasks while supporting the staff in preparing quality and consistent pastries.

Job Responsibilities

• Ensures all Food & Beverage policies, standards and procedures are followed.
• Ensuring Culinary Standards and Responsibilities are met.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations, and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Plan the menu of desserts and pastry to complement savory items.
• Ensure the kitchen is clean and always sanitized.
• Maintain up to date knowledge about pastry arts and ingredients.
• Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• All other duties as assigned.
  
  

Qualifications

Education and Experience

• Sufficient education and literacy are necessary to identify and read product labels and to communicate with guests about job-related needs.
• 3 years' experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area
  
  

Knowledge, Skills, & Abilities

• Ability to read, write, speak, and communicate in basic English preferred.
• Detail-oriented and thorough.
• Ability to remain discreet and respect the privacy of guests.
• Ability to perform consistent work to the highest of standards.
• Ability to interact with guests in a pleasant, friendly way.
• Good knowledge of different types of pastry, dessert, cake decorating.
• Possess professional disposition with effective communication and interpersonal skills.
• Ability to work a variety of shifts including weekends, days, afternoons, and evenings.
• Positive attitude and effective communication skills.
• Able to follow recipes and instructions accurately.
• Good knowledge of pastry arts and ingredients
• Confident culinary techniques and skills
• Good sense of planning and preparation for the day ahead
• Diligent and meticulous in making and receiving orders.
• Strong organizational and time management skills
• All other duties as assigned.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Other

• Industries

  Restaurants

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