FT-Pastry Cook I at Camelback Hospitality PE LLC

Paradise Valley, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

0.0

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry preparation, Kitchen management, Staff training, Food safety compliance, Inventory management, Menu presentation, Supervision, Communication, Problem resolution, Scheduling, Cost control, Baking techniques, Quality control, Team motivation, Hygiene standards

Industry

Hospitality

Description

Description Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment. JOB SUMMARY 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 in the Sanctuary Commitments and Sanctuary Standards of Excellence. 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; in an advanced and supervisory level. 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.). Responsible for the kitchen during Pastry Chef or Executive Chef’s absence. Ability to cook, work and maintain ALL 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 and/or Executive Chef Carry out supervisory responsibilities in accordance with organization policies and applicable law. Assist Pastry Chef in controlling food and labor costs. Maintain high employee morale and a good reliable staff; motivate and train cooks. Ensure that all employees maintain high standards of dress and personal hygiene. Ensure proper maintenance and care is displayed by all employees 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. Supervisory Responsibilities Carry out supervisory responsibilities in accordance with organization policies and applicable law. Ensure that stations are properly staffed. Assist Executive Chef and Sous Chef in administrative functions such as scheduling and the control of both food and labor costs. Maintain high employee morale and a good reliable staff; Train and motivate cooks. Ensure that all employees maintain high standards of dress and personal hygiene. Organize an efficient flow of production and maintain minimum, but adequate staffing. Ensure proper maintenance and care of property equipment is exhibited by all employees. Always project a positive attitude; embrace and support the resort’s guidelines and procedures. Requirements 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 while living the Sanctuary Commitments. 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.

Responsibilities

The Pastry Cook I is responsible for ensuring superior quality dessert production and maintaining bakery standards at the elements Restaurant. This role also involves supervising kitchen staff, managing inventory, and assisting the Pastry Chef with administrative duties and training.