Position Summary: The Pastry Cook will plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. The Pastry Cook will ensure all mise en place is completed to the satisfaction of the Executive Pastry Chef and Pastry Sous Chef. They must be able to follow established recipes and plating guide provided to exact specifications, as well as, organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations. The Pastry Cook will maintain and contribute to a positive work environment.
Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process.

QUALIFICATIONS:

• Plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen.
• All mise en place completed to satisfaction of executive chef and sous chef
• Employee will be able to follow established recipes and plating guide provided to exact specification.
• Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations.
• Maintain and contribute to a positive work environment.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to maintain a clean, neat and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.
• Ability to work in a fast paced, intense work environment, under sometimes extreme heat and stress.

• Properly follow all processes that are in place.
• Communicate with all internal customers efficiently. {stewarding, service staff, etc}
• Follow all rules and regulations in employee handbook properly.
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station.
• Contribute to the growth and success of the team.
• Follow and support Service Commitment and Core Values