Pastry Cook $20.00 en Hotel Emma

Primary Responsibilities:

• 3 years experience in high end restaurant or hotel establishment.
• Must be willing to work flexible shifts to include nights/weekends and holidays.
• Must have attention to detail and be a team player.
• Must have passion for the pastry industry.
• General interest in house made baked goods, plated desserts, jams and preserves,
• cake decoration and sugar work, ice cream and sorbets, pies
• Performs other related duties as become necessary.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.

• Properly store all mise en plas and submit production needs for following day by shift end.

• Works all line stations as required.

• Closing shift duties applicable with late night responsibilities as scheduled.

• Develop and assist with training pastry staff including interns/externs to standard performance level.
• Assure safe, clean, healthy work conditions for all personnel.

• Communicate with pastry chef to assure proper service according to assigned shift.

• Report to work on time in a neatly groomed, professional and acceptable manner.

• Follow all policies and procedures for the Hotel Emma.

• Coordinates the Pastry cooks to achieve assigned tasks according to Hotel Emma kitchen standards.

• Maintains with pastry cook, cleanliness guidelines for all kitchen production, walk-ins and storage areas.

• Communicates and reports and mechanical problems with the pastry chef or sous chef.

• Discuss with chef on duty awareness of guest’s comments or complaints.

• Assist in daily inventory of produce cooler and dry storage areas.
• Is familiar with Hotel Emma fire, safety and health procedures. 
• Trained and knowledgeable in all areas of food safety and health inspection criteria.
• Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.
• Diligent and economic use of labor and product.  Disposal of food is approved by chef on duty first.
• Checks daily the quality and level of line station mise en plas

Job Requirements:

• Position requires effective communication with departments and team.
• Ability to present and conduct oneself professionally and emulates the Emma Culture.
• Three to six months related experience and or training.
• Flexible schedule required, to include AM/PM, weekends and holidays