COOK II - PASTRY

POSITION SUMMARY

The Pastry Cook1 is responsible for consistent cooking, preparing, and garnishing of quality food product.  This position is instrumental in maintaining a clean, organized, and harmonious kitchen.  Pastry Cook is responsible for the quality, consistency, and all dessert production servicing all our venues RT 60, NYY, Sessions, Rock Shop, Banquets and including In Room Dining.  The Pastry Cook 1 is highly skilled with a passion for helping create wonderful desserts that are aligned with the approved concept, including regionally inspired desserts. The Pastry Cook1 ensures all staff member adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations. 

PRIMARY RESPONSIBILITIES

• Follow kitchen safety procedures at all times.
• Follow handwashing and other personal and kitchen sanitation procedures at all times.
• Report safety, sanitation, and other similar violations to the chef.
• Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, and other equipment according to instructions.
• Set up stations, including utensils, equipment, and other needed items.
• Receive and store food according to standards, ensuring all product is rotated and items are stored at proper temperatures.
• Review production schedule at the beginning of each shift to ensure all items necessary for preparation are stocked.
• Ensure all items are prepared according to recipe cards, plating guides, and photographs.
• Maintain cleanliness continually by throwing away trash, wiping down work area, cleaning equipment, and returning utensils.
• Follow governmental workplace health and safety guidelines and safety data sheets when storing and handling toxic substances.
• Maintain positive and professional communication with all staff.
• Provide recognition to others, including co-workers, supervisors, managers, and directors.
• Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities.
• Ensure a healthy and safe work environment for co-workers and guests.
• Be knowledgeable of property facilities, services, hours of operation, in-house events, conferences, and amenities to proactively assist guests.
• Promote property outlets to guests.
• Assist guests in finding locations within the property by escorting, when possible, or giving clear directions.
• Resolve guest complaints using property procedures.
• Create a positive environment in which all employees have the ability to maximize their potential.
• Listen to comments, criticisms, and feedback from guests, employees, and managers to gain an understanding of strength and opportunity to improve personal/property performance.
• Work as a team, helping all employees to complete the required activities that ensure we deliver Amplified Service.
• Participate in Sound Check meetings on each shift.
• Always smile and offer a warm greeting to all.
• Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock unique.
• Take initiative to offer assistance throughout the property.
• Operate ethically to protect the Hard Rock brand.
• Utilize programs designed to help Save the Planet.
• Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations.
• Perform additional duties as requested by department managers and supervisors.
• Communicate with supervisors and managers to ensure that assigned duties are completed to standard.
• Coordinate operations with other departments, as needed.
• Present a professional image to employees, guests, clients, owners, and investors.
• Maintain confidentiality of guest, employee, and company information.

This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.

REQUIREMENTS

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

• Secondary school degree preferred and/or previous work experience in service for at least 2 years.

SKILLS

• Ability to comprehend and use basic language, either written or spoken, to communicate information and ideas.
• Ability to make and weighing flour, produce different styles of doughs like sourdough, baguettes, dinner rolls.
• Decorate cakes, custom made pastries and desserts, garnishes such as flowers, chocoalte decorations.
• Ability to read, comprehend, and write simple instructions, short correspondence and memos.
• Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
• Fluency in English: additional languages preferred.

PHYSICAL DEMANDS

• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time.
• Ability to make repeating movements of the arms, hands, and wrists.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to obtain impressions through the eyes.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

ADDITIONAL REQUIREMENTS

• Understanding of lifestyle hotels and premium dining products and services.
• Must meet legal requirements for any required licensing.