JOB DESCRIPTION

The Pastry Line Cook is responsible for the preparation and production of breads, pastries, cakes, and other baked goods for banquet, dining, and a la carte services. Food products and services must represent Biltmore standards. The success of this position will be measured by guest satisfaction, cleanliness and organization of designated work areas, attitude, product quality, and timeliness of service.

REQUIREMENTS

1. High school diploma. Culinary training and/or certifications preferred.
2. At least one (1) year of related culinary experience in a full-service restaurant. The ideal candidate will have had two (2) years of prior experience with the production of baked goods, desserts, pastries, cakes, and breads in a fine dining/upscale dining environment, preferably in a multi-unit hotel or resort. An equivalent combination of education and experience may be considered.
3. Demonstrated commitment to providing world class guest service and stellar dining experiences.
4. Knowledge of food sanitation procedures. ServSafe certification preferred.
5. Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
6. Strong organizational, planning and time management skills.
7. Basic math skills and the ability to read and execute recipes.
8. Able to work effectively with minimal supervision.
9. Ability to take initiative and be proactive where appropriate.
   10.Ability to exercise good judgment and creatively problem solve as necessary.
10. Ability to be professional in both appearance and demeanor at all times.

PHYSICAL REQUIREMENTS:

1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours or more per day.
2. Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time

1. Maintain a clean and well-organized work area and participates in ensuring all equipment is properly cleaned, maintained and in safe, good working order.
2. Double-check daily forecasts to prepare and set up properly.
3. Accountable for proper rotation, storage, and dating of all food items.
4. Cross-train on front and back of house to provide assistance as needed.
5. Train on stewarding equipment to provide assistance as needed.
6. Responsible for communicating effectively and professionally with fellow
   co-workers and supervisors within area of responsibility and within other property locations.
7. Work closely with managers and chef to develop menus, recipes, ordering of food items, inventories and food controls, and train others on pastry duties and sanitatio