The Laurel Hotel And Spa - Pastry Chef - Cook Iii- Part Time And Full Time Available

Job Summary:

The Pastry - Cook III is an entry-level pastry chef position.

Supervisory Responsibilities:

· None.

Duties & Responsibilities:

· Prepare ingredients for cooking, including portioning, baking, and storing food.

· Weigh, measure, and mix ingredients.

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.

· Prepare cold and hot desserts.

· Operate ovens, stoves, grills, microwaves, and fryers.

· Test foods to determine if they have been cooked sufficiently.

· Monitor food quality while preparing food.

· Set up and break down workstations.

· Serve food in proper portions into proper receptacles.

· Wash and disinfect the kitchen area, tables, tools, knives, and equipment.

· Check and ensure the correctness of the temperature of appliances and food.

· Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.

· Performs other related duties as assigned.

Required Skills & Abilities:

· Ability to develop and maintain positive working relationships with others.

· Excellent written and verbal communication skills.

· Excellent organizational skills and attention to detail.

· Ability to compute basic mathematical calculations.

Education & Experience:

· A high school diploma or equivalent vocational training certificate is preferred.

· Ability to communicate in more than one language is preferred.

Physical Requirements:

· Prolonged periods of walking, standing, and sitting.

· Must be able to lift up to 50 pounds at times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.