PM Bourbon Steak Pastry Cook 2

Join to apply for the Bourbon Steak Pastry Cook 2 role at The Seagate

This range is provided by The Seagate. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$20.00 / hr - $20.00 / hr

About The Job

We are seeking a creative and detail-oriented Pastry Cook to join our culinary team at The Seagate. This role is ideal for someone with a passion for pastry arts and a commitment to delivering high-quality, beautifully crafted desserts.

The Pastry Cook will be responsible for preparing a variety of pastries, desserts, and baked goods with consistency and precision. Working under the direction of the Executive Chef, this position plays a key role in maintaining the high standards of presentation, flavor, and quality our guests expect.

What You Do

• Work with the Executive Chef to create and execute a dessert and team menu that is in line with the standards set forth.
• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
• Ensure proper storage of all pastry items in refrigerators and freezers to ensure freshness and cost control.
• Design and prepare a variety of high-quality pastries, cakes, and desserts with artistic presentation.
• Collaborate with the culinary team to create seasonal and specialty dessert menus aligned with the resort's brand.
• Maintain consistent product quality and excellence in all pastry offerings.
• Assist in inventory management, ordering ingredients, and controlling costs to stay within budget.
• Ensure adherence to food safety and sanitation standards, maintaining a clean workspace.
• Demonstrate expertise in all pastry areas, including product knowledge and proper handling techniques.
• Stay updated on innovative ingredients and vendors to enhance the dessert menu.
• Operate all kitchen equipment with proficiency, including slicers, mixers, grinders, and food processors.
• Manage and train a team to uphold high standards, as outlined in training manuals and culinary guidelines.
• Work effectively in both team and independent settings, handling high-volume, high-pressure environments.
• Maintain strong communication skills, both verbal and written, in the primary workplace language.
• Apply basic mathematical and computational skills for recipe execution, portioning, and inventory management.
• Possess basic computer skills to assist in operational tasks.
• Properly rotate food products in order to keep spoilage and waste to a minimum.
• Ensure that all equipment in work area is properly cleaned.
• Additional duties may be assigned at the manager's discretion.

What You Bring To The Table

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