Pastry Cook II

Job Description

Job Description

This position contributes to the success of Sanctuary on Camelback Mountain by creatively and energetically ensuring beautiful and superior quality desserts delivered from our bakery program at elements Restaurant. Ensure all pastry preparation and plate presentation is to established specifications of Chef and up to our superior standards that displays a sense of pride.

JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive

· Organize and clean all bakery preparation areas to maintain established par stocks, prep levels, and efficient production

· Complete Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists

· Ensure all food preparation, supplies, products are properly received, handled, prepared and stored.

· Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.).

· Ability to cook, work and maintain one's own baking stations & assist wherever and whenever needed to ensure timely and smooth quality of service.

· Maintain consistency of product with great attention to food quality, taste, and presentation.

· Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.

· Perform additional duties as requested by the Pastry Chef or Executive Chef

· Assist Pastry Chef in controlling food and labor costs.

· Maintain high employee morale and a good reliable staff

· Maintain high standards of dress and personal hygiene.

· Ensure proper maintenance and care is displayed toward equipment.

· Always project a positive attitude; embrace and support the resort’s guidelines and procedures.

· Assist in the break down/cleaning of all stations at the end of each meal prepared and at end of shift.

· Avoid waste through the proper preparation and storage of food.

· Perform additional duties as requested by the Executive Chef and/or Pastry Chef.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills.
• Ability to work on slippery surfaces, and work well under pressure.
• Ability to lift 75 lbs and carry 50 lbs.
• Ability to work long hours standing in one area to perform essential job functions.
• Ability to listen effectively, to speak and write English clearly.
• Must be detailed oriented.
• Requires extending arms, bending and stooping to reach materials.
• Must be responsible, insightful, detail oriented, and self-motivated.
• Must be able to work flexible and long hours.
• Ability to quickly deliver quality product while under pressure.
• Good communication skills, and able to not only manage but motivate people.
• Promote excellent guest relations
• Maintain a high level of work quality and quantity per resort standards.
• At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers.

QUALIFICATIONS

Education

High School Diploma or G.E.D. Equivalent

Current Food Handler’s Card.

Related Work Experience

Prior experience in a kitchen management position

Experience with hospitality and customer service required.