Job Description
Job Description
The Pastry Cook for PGA National Resort requirements:
- Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers, as well as production, portion, and presentation standards; complete and set-up station for breakfast, lunch, and/or dinner service.
- Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
- Date all food containers and rotate as per PGA National standards, making sure that all perishables are kept at proper temperatures.
- Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. Assist in keeping buffet stocked.
- Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
- Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per PGA National standards.
- Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
- Comply with attendance rules and be available to work on a regular basis.
- Perform any other job-related duties as assigned.
Qualifications:
- High school education, cooking school or culinary institute education or equivalent experience.
- 3 – 5 years’ experience in Banquet/Outlet plating and production
- Basic culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.
- Ability to operate, maintain and properly clean deep fryer broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
- Morning position, must work weekends and holidays
Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.