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Pastry Cook - AM Shift at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Feb, 26

Salary

0.0

Posted On

10 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Techniques, Baking, Customer Service, Inventory Management, Health and Safety Regulations, Menu Creation, Attention to Detail, Organization

Industry

Hospitality

Description
Description Normandy Farm is seeking a qualified individual who is interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. JOB SUMMARY The pastry cook is responsible for the production and execution of all plated desserts. This includes but is not limited to, sauces, garnishes, tortes, pies, tarts, etc. Work schedule: Friday - Monday 6:00AM - 2:00PM (Days off are Tuesday, Wednesday & Thursday) Primary Duties & Functions: Keep an organized inventory and stock of menu items Demonstrate proper skill set of pastry techniques Carefully prepare baked goods in accordance with House recipes and standards Serves items in accordance with established portions and presentation standards Demonstrate proper skill set of baking and pastry techniques. Review Banquet Event Orders “BEO’s” for all scheduled events Rotate, label, and date all items from freezer and walk-in refrigerator daily. Ensure the bakery section of the kitchen adheres to all health and safety regulations Set up, maintain, and break down prep cook kitchen Consult with management to help create menu items and products to enhance pastries. Requirements Must be at least 18 years of age High School Diploma or Equivalent Must be legally authorized to work in the United States Previous working experience Must have reliable transportation to and from work PHYSICAL DEMANDS: Job requires long hours of standing and walking throughout your shift. Must be able to lift 50 pounds safely and work in high temperature conditions.
Responsibilities
The pastry cook is responsible for the production and execution of all plated desserts, including sauces, garnishes, tortes, pies, and tarts. They must ensure adherence to health and safety regulations while maintaining an organized inventory of menu items.