Pastry Cook III at Trump International Hotel and Tower Chicago

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Apr, 26

Salary

0.0

Posted On

23 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Attention To Detail, Speed, Accuracy, Prioritization, Organization, Teamwork, Problem Solving, Knife Skills, Food Seasoning, Sanitation Knowledge, Equipment Operation, Mathematical Skills, Communication, Station Organization, Product Rotation, Stress Management

Industry

Hospitality

Description

Job Overview Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment Reports to: Executive Chef Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate. 2. 2 years experience in culinary field 3. Ability to communicate in English with guest, co-workers and management to their understanding. 4. Previous experience for position as outlined in CBA for Group III position. 5. Ability to compute basic mathematical calculations. Desirable : 1. Culinary college degree 2.Food handling certificate 3. Sanitation Certificate. 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed and accuracy. 2. Ability to prioritize, organize, delegate work and follow through with assigned tasks 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment. 4. Ability to work well under pressure of meeting production schedules and timelines of food displays. 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. 6. Ability to work well with others in a team environment. 7. Contribute to the growth and success of the team. 8. Knowledge of meat temperatures. 9. Ability to butcher meat. 10. Ability and work pertaining station as outlined in the CBA under classification for Group III. Essential Job Function: 1. Ability to maintain a clean, neat and organized work environment 2. Ability to follow recipes, to increase or decrease recipe as needed. 3. Good knife skills 4. Can season food properly 5. Can properly follow all processes that are in place 6. Can communicate with all internal customers efficiently. {Stewarding, service staff} 7. Can fill out all requisitions properly 8. Can follow all rules and regulations in employee hand book properly 9. Properly rotate product in walk in cooler. 10. Clean and maintain equipment properly 11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements 12. Can organize and set up workstation fast and efficiently. 13. Rotate, label and date all food on station 14. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. 15. Ability to work any station in the kitchen. 16. Follow cleaning schedule. 17. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. 18. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. 19. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Non-Full Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here [https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=d917a9d1-d2e8-48a9-bb0b-cdf2e4f0d03c&ccId=19000101_000001&type=JS⟨=en_US&selectedMenuKey=CareerCenter]. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Responsibilities

The Pastry Cook III is responsible for planning, prepping, and providing quality service in all areas of restaurant production, including the display and presentation of menu items. They must maintain an organized work environment and follow established recipes and plating guides.