Pastry Cook

Job Summary

The Pastry Cook has primary responsibility for all pastry operations including planning & development of menus/requests, execution of pastry items, and maintenance of quality standards.

Department; Reporting:  Kitchen; Executive Pastry Chef                        

Job Classification:  non-exempt; hourly position

Benefits: 

• Property Gratuities 
• Paid time off up to 4 weeks
• Paid sick leave 
• Holiday Pay
• Paid overtime
• Paid health and vision insurance
• Life Insurance
• 401k Matching
• Daily Staff Meal
• Relocation Assistance

Responsibilities: 

Responsibilities and functions involved in this role, but not limited to, include:

• Oversee and ensure exquisite execution of the pastry department’s daily functions, including but not limited to: creating/plating desserts and petit fours, producing breads and pastries, working chocolate artifices, creating occasion cakes/deserts, and fulfilling guest requests. 
• Continually monitor details of pastry production, ordering, inventory, cost, quality/consistency, and the accommodation of guest specifications.
• Proactively utilize culinary knowledge and creativity in proposing, developing, and implementing thoughtful and novel menu items that build on Twin Farm’s brand success.
• Assume the role of liaison between the Pastry Department/Kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
• Perform other necessary duties as assigned.

Qualifications

• In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
• Capable and knowledgeable in producing consistent and high quality product in a timely manner.
• Able to offer fresh ideas and creativity toward menu development and presentation.
• Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
• Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
• Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
• Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
• Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
• Able to exert strong organizational skills and efficient management of work station.
• Knowledgeable of basic kitchen and food safety procedures– including proper use of equipment and handling and storing of foods.
• Familiar with basic inventory tracking and management. 
• Proficient in fundamental computer abilities – particularly in basic research/data management.

Education/Training:

• Culinary / Pastry Arts degree or
• Equivalent level of experience in hotel or fine dining as a Pastry Cook

Working Conditions:

• Tasks often conducted in the stress of a fast-paced environment with ever-changing demands.
• Predominant activity is on feet with continuous walking and standing.
• Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
• Work involves a good deal of independent management but also close collaboration with a team.
• Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.

About Us 

As one of the world's celebrated Five Star hotels, we recognize that people are essential to our success. Indeed, the very essence of great hospitality comes from the dedication of every member of the Twin Farms team.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.