Bakery Pastry Cook (FT)

SUMMARY Prepares bread, rolls, muffins, biscuits, pastries, chocolates, and desserts according to recipe.   ESSENTIAL DUTIES AND RESPONSIBILITIES Checks production schedule to determine variety and quantity of goods to produce. Measures and mixes ingredients to follow recipes. Adjusts drafts or thermostatic controls to regulate oven temperature. Bakes pies, cakes, cookies, and other pastries. Follows guidelines of Pastry Kitchen set forth by Pastry Chef. Must be available to work any shift given by Pastry Chef. Assist in preparation of all items needed for daily operation of all outlets. Work well under pressure and meet deadlines effectively. Good rapport with fellow employees and reflect positive attitude. Report to work on time, in uniform and with proper tools. Complete all assignments requested of you. Maintain a high standard of sanitation and safety. Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items. Must follow proper grooming and dress standards set forth by the Employee Handbook. Responsible for cleaning and sanitation of own area. Maintain open line of communication with supervisor. Must understand and abide by environmental practices of the resort.   EDUCATION/EXPERIENCE Four years’ experience in a high volume bakery operation.   OTHER SKILLS AND ABILITIES Able to do repetitive work Able to prepare food according to food handlers guidelines Knowledge of cooking procedures Able to communicate with Prep Cooks & Wait staff Knowledge of kitchen equipment Knowledge of safety rules for kitchen equipment Knowledge of where and how everything is stored Able to work all shifts and holidays Able to work in a high pace and hot environment Able to multi-task Be able to self-motivate in work environment Able to follow written or verbal instructions TYPICAL PHYSICAL DEMANDS Regularly required to stand, walk, talk or hear, listen, taste and smell Must be able to stand for long period of time; frequently required to sit Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves   TYPICAL MENTAL DEMANDS Requires the ability to interact with people beyond giving and receiving instructions Must be adaptable to performing under stress when confronted with an emergency Must be able to effectively handle stressful and compromising situations while remaining focused and professional Must be able to deal with difficult people without losing perspective Must be able to work productively under strict time restraints with variable deadlines   WORKING CONDITIONS Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.  May be required to work in a confined space.  Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.  Must be able to work flexible hours including days, evenings, weekends and holidays.