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Pastry Cook

CordeValle

San Martin, CA

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JOB DETAILS
SKILLS
Banquet Services, Computer Workstations, Cook Dishes, Cost Forecasting, Detail Oriented, Equipment Maintenance/Repair, Establish Priorities, Health Department, Management of Information Systems/Technology (MIS), Organizational Skills, Problem Solving Skills, Production Schedule, Quality Metrics, Regulations, Restaurant, Sanitation, Shipping/Receiving, Time Management
LOCATION
San Martin, CA
POSTED
3 days ago
Description

CordeValle is hiring a Pastry Cook to join our team. Our picturesque luxury resort is nestled into the foothills of the Santa Cruz Mountains of Northern California.

OVERVIEW/BASIC FUNCTION:

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness andsanitation of work areas and equipment.

RESPONSIBILITIES:
  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level daily.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Transport supplies from the storeroom and stock in designated areas.
  • Inspect the cleanliness and organization of the workstation; rectify any deficiencies; maintain throughout the shift.
  • Start prep work on items needed for the day.
  • Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides, according to department standards.
  • Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
  • Inform the Executive Chef of any shortages before the item runs out.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards to make clean-up a more efficient process.
  • Breakdown workstation and complete closing duties according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Executive Chef before leaving.
  • All other duties as required.

Requirements

  • Minimum two years' experience as a Pastry Cook.
  • General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
  • Technical Skills: Ability to work well under pressure of meeting production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work in hot, noisy and sometimes close conditions; ability to work with all products and ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to produce creative and artistic products; ability to plan and produce centerpiece displays and banquet trays; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
  • Be available to work weekends, holidays and flexible hours including evening hours.

About the Company

C

CordeValle

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