Pastry Cook

Job Summary

The Pastry Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Education & Experience

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.

Physical Requirements

• Flexible and long hours sometimes required. 
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. 
• Ability to stand during entire shift. 
• Ability to withstand temperature variations both hot and cold.