Seasonal Pastry Cook

HEATHMAN HOTEL

SEASONAL PASTRY COOK

Reports to the Executive Chef; position is non-exempt

THE ROLE

The Pastry Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary leadership team), developing and executing scratch-made pastry items and recipes. It is critical that the Pastry Cook is someone who has been honing their craft and demonstrates knowledge in culinary techniques. The Pastry Cook is a task-oriented, list-driven individual who is comfortable working alongside their culinary colleagues and under the direction of the chef. There will be opportunities where collaboration with culinary leadership is key as the valuable Pastry Cook insight is needed for our shared success.

At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Pastry Cook role will actively develop trusting and transparent relationships with all associates throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for the leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

WHAT YOU WILL DO

• Uphold and model the company's principles of People, Place, and Character
• Complete mise en place and sets up station for pastry production
• Prepare pastry items accordance with guest orders and banquet event orders
• Follow recipe cards, as well as production, portion and presentation standards
• Check pars for shift use, out-of-stock items or possible shortages
• Ensure correct preparation and presentation of pastry items
• Ensure sanitation standards that are set forth by the hotel, local, state and federal regulations are adhered to
• Utilize checklist before and after each meal period
• Recommend service and product improvement regarding pastry menu, ingredients, preparation and execution
• Demonstrate proactive communication and active problem solving
• Ability to meet tight deadlines while working in a very fast paced environment
• Demonstrate a strong knowledge of fine pastry
• Ability to work alone without direct supervision
• Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction and menu flow
• Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

WHATYOU WILL NEED

• (2) two or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
• Passion for culinary arts, experience in a wide range of pastry techniques
• Basic skills in Microsoft Excel and Word to create spreadsheets
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing and verbal communication
• The ability to continuously stand and walk
• The ability to negotiate wet tile floor and steps
• The ability to push/pull carts weighing up to 250 lbs (12-20 lbs. of force required)
• The ability to navigate varied floor surfaces
• Must be able to work in extreme temperatures like freezers and kitchens
• Ability to verbally communicate over ambient noise
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
• Ability to work in a dog-friendly work environment (Note: Dogs are not in the kitchen, rather in the public spaces, back of house and/or offices.)

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.