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Requisition Number 17-0066
Post Date 3/21/2017
Title Pastry Cook
City New Orleans
State LA
Description

Summary
The Pastry Cook prepares succulent, sweet desserts according to recipe and restaurant specifications in a timely and efficient manner.

Essential Functions
To perform the Pastry Cook position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities
• Prepare cakes, cookies, pies, puddings and other deserts in accordance with hotel’s recipe and specifications

• Perform food preparation duties including, washing, mixing, rinsing, etc.

• Use kitchen tools, knives, paring knives, etc., in food preparation

• Observe all safety procedures

• Maintain an organized and clean work area at all times

• Prevent food waste whenever possible

• Unpacking and stocking of kitchen deliveries as necessary

• Interchangeability between all pastry stations

• Perform baking techniques essential for pastry preparation

• Understand how to use and operate all kitchen equipment

• Ensure that all pastries are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

• Fill in where needed to ensure guest service standards and efficient operations

• Check and maintain proper food holding and refrigeration temperature control points

• Other duties as assigned

Requirements

 Competency
To perform the Pastry Cook position successfully, an individual should demonstrate the following competencies:

•  Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; respond to requests for service and assistance; meet commitments
 

•  Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others; try new things

•  Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

•  Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

•  Oral Comunication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

•  Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability  to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of other team members

•  Written Communication - Write clearly and informatively; edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

•  Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; give appropriate recognition to others

•  Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold organizational values

•  Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support organizational goals and values; benefit hotel through outside activities; respect diversity

•  Attendance and Punctuality - Consistently arrive to work on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

•  Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify  appropriate person with an alternate plan

•  Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities

•  Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions

•  Motivation - Set and achieve challenging goals; demonstrate persistence and overcomes obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

•  Planning and Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans

•  Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

•  Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly            

Qualifications
The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibilities of the Pastry Cook position:

Language Ability

•  Effectively communicate and interact with people from diverse backgrounds

•  Read and interpret documents such as Banquet Order Events (BEOs), recipes and menus

•  Speak effectively before groups of customers or associates of the hotel

•  Ability to speak, read and understand basic cooking directions

Math Ability

•  Add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals

•  Compute rate, ratio and percent

•  Draw and interpret bar graphs

Reasoning Ability

•  Apply common sense understanding to carry out instructions furnished in written, oral or diagram form

•  Deal with problems involving several concrete variables in standardized situations

•  Make decisions in a time pressured environment

Work Environment

•  The noise level in the work environment is usually moderate

•  The position is located in a Pastry Kitchen where the temperature setting is controlled

•  Excessive exposure to heat, cold, and water

Physical Demands

•  Regularly stand and talk or hear

•  Frequently use hands to fingers, handle or feel

•  100% of shift involves walking or standing

•  100% of shift involves continuously reaching, bending, lifting, stooping or wiping

•  Must be able to lift around 50 lbs.

•  Must be able to push up to 75 lbs

•  Ability to work in a standing position for long periods of time (up to 8 hours)

•  Safely navigate multiple flights of stairs

•  Demonstrated knife handling skills

•  Ability to see, taste and/or smell food being prepared

Position Status and Availability

•  Available to work a full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience

•  A culinary diploma or a certificate in pastry cooking and

•  Have at least two (2) years of related experience in a pastry kitchen
 

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An Equal Opportunity Employer