The primary role of Pastry Cook III , w hile no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. Prepare food items according to standard recipes and as specified, to ensure consistency of product . Prepares cookies, pies, dough, and other basic items as instructed. Performs all prep work for cakes, pies, mousses, and plated desserts, fills Danish, organizes, and cleans walk-in coolers and freezers . Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating , and proper rotation. Checks expiration dates, especially in highly perishable food items . Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor, to adhere to food safety and sanitation standards.

REQUIRED SKILLS/ABILITIES:

• Understanding of the luxury & qualit y hotel industry
• Certification of culinary/pastry training or apprenticeship required . Pastry or Culinary degree preferred.
• Food Handling and Sanitation certificates preferred.
• Minimum one year experience and/or training in the Culinary Department of a luxury hotel.
• Report to work in uniform at posted scheduled times.
• Review needs for special events in conjunction with Pastry and of Executive chef as they occur.
• See that all pastry is prepared consistently and of high quality and portions are consistently controlled.

EDUCATION AND EXPERIENCE:

High school diploma or equivalent.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify

DUTIES/RESPONSIBILITIES:

• Assist the Executive Pastry Chef in the production of all food in the pastry kitchen. Assist with the production of all presentations and displays of Pastries, bread, ice creams, sorbets, creams, simple syrups, jams, centerpieces, and club level products . Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation . Ensure that meals are prepared and delivered on time and in acceptable quantity and quality.
• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout the shift.
• Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets.
• Speak with others using clear and professional language and answer telephones using appropriate etiquette .
• Develop and maintain positive working relationships with others and support the team to reach common goals.
• Comply with quality expectations and standards.
• Prepare all items according to recipe cards, and plate them according to hotel use records.
• Pay close attention that all items come up together to complete an order, so no plate remains in the pick-up window for any length of time.
• Prepare all broiled items according to desired “doneness” as closely as possible to coincide items ordered. Ensure that each order is served with a minimum of time from the broiler to the customer.
• Ensure that sauté pans and all equipment are handled and stored properly.
• Be sure that the line is properly set up prior to all meal functions for maximum efficiency through the peak periods.
• To work as a team member with ALL service and kitchen personnel.
• Keep the service line and all related areas clean at all times in accordance with the “clean as you go” policy. Use sanitizer to disinfect all food contact surfaces.
• Ensure that all food items are being held and stored properly, with a minimum of handling. Be conscious of food costs at all times . Emphasis on total utilization of food and elimination of waste and misuse. Wrap, Label, Date, Rotate.
• Ensure that the fryolator is strained cleaned and changed when deemed necessary.
• Follow production charts and keep daily records of production usage and leftovers. Date and initial your chart. Turn in each week to your supervisor.
• To serve the guest nothing but the most superior product, reflecting the quality expected from our hotel. Utilize recipes and records to ensure quality and uniform consistency.
• Inform the supervisor of all meal breaks and take them to the Associate Cafeteria. No eating in the kitchen. Must punch in and out for all meal break periods, each and every day.
• Assist in any area deemed necessary by the Executive Sous Chef/ Restaurant Chef and assist with all the front-line sanitation.
• Regular and prompt attendance as well as the ability to work the schedule as defined and overtime as required. Any problems punching in or out must be reported to your supervisor immediately .

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders