Pastry Cook

The Pastry Cook I will work with the Pastry Chef and Culinary team to ensure consistent guest

satisfaction. The Pastry Cook 1 will prepares recipe components and performs all functions related to the

proper food preparation and maintenance of pastry department.

What you’ll do :

Weigh, measure and mix raw ingredients, bake and decorate items, and ensure that all raw and

finished goods adhere to quality and food safety standards.

Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls.

Adjust oven temperatures to ensure proper baking.

Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel

sauce and fruits).

Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers.

Ensure food safety by dating and rotating food containers, safely storing perishables, and

maintaining a sanitary work environment.

Report any questionable product concerns to Pastry Chef to maximize product utilization and

minimize waste.

Maintain expected timeliness of orders from the kitchen to the dining room.

Ensure that all given tasks are completed daily before you leave for the day and that you

communicate your departure with the Pastry Chef and Chef on Duty.

Responsible for daily cleaning and organizational standards consistently throughout the day in

both storage and production areas.

Employees must always be attentive, friendly, helpful and courteous to all guests, managers and

fellow employees.

Complete any other task given with enthusiasm, dedication and professionalism.

What we’re looking for :

Must be organized and clean, keeping station stocked during shift.

A flexible schedule is required, including weekends, holidays, and evenings.

Follow all company policies and procedures including proper timekeeping and emergency and

safety procedures.

Qualifications :

High school or equivalent education required.

Minimum (1-2) years of culinary experience

Culinary or Apprenticeship program preferred Ability to obtain and / or maintain any government required licenses, certificates or permits must

be SERV Safe Certified by the State of Florida.

Other Requirements :

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this job. Reasonable accommodations may be made to

enable individuals with disabilities to perform the essential functions.

Most work tasks are performed indoors.

Must be able to work in outdoor elements such as precipitation and wind with minimal

ventilation, and small / enclosed spaces.

Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and

carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in

height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various

kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related

equipment.

Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate

presentation, safety and sanitation practices.

Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

There is sufficient noise to cause the worker to shout in order to be heard above the ambient

noise level.

Must be able to exert well-paced ability in limited space and to reach other locations of the hotel

on a timely basis.

Must be able to lift up to 30 lbs. on a regular and continuing basis.

Must be able to push and pull carts and equipment weighing up to 250 lbs.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,

listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests,

supervisors and subordinates.

Common visual functions being those of near and color vision and depth perception.

Requires manual and finger dexterity to use and operate all necessary equipment.

Assessing the accuracy, neatness and thoroughness of the work assigned.

The above job description is intended to describe the general content of and requirements for the

performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities,

or physical requirements. Nothing in this job description restricts management’s right to assign or

reassign duties and responsibilities to this job at any time. Furthermore, GROVE INK LLC., employs all

individuals at will and as such there is not any guarantee or contract for any