Pastry Cook

• →Run the day-to-day operation of the pastry station in the kitchen
• →Prepare food items per guest orders of consistent quality following recipe, as well as production, portion, and presentation standards. Complete station setup is expected for all meal periods
• →Prepare welcome amenities, spa amenities, and turndown amenities  
• →Execute specials, banquet desserts, festive desserts, special requests, and cakes 
• →All food items must be prepared and maintained according to all health code standards 
• →Leadership - Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers 
• →Customer Service - Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner 
• →Teamwork - Develop and promote teamwork and cooperation among co-workers, assist hot line during busy operation and take the opportunity to cross train colleagues to assist pastry during busy operations 
• →Safety - Comply with established safe work practices and attend to all safety-related training provided or made available by the Company 
• →Due to the intimate nature of the resort with limited number of guests on property, must assist teams laterally across all kitchen operations to lead a seamless guest flow throughout the different resort spaces 
• →Other duties as assigned 

Requirements:  

• →Must be able to obtain any required food handing or alcohol serving certifications required by local or state agencies. 

• Ideal candidate will have 1-3 years pastry experience in upscale establishment 
• Hotel/resort experience preferred 
• Must be able to be on feet for entire shift and communicate with guests appropriately and effectively 
• Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and evenings 

• Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus’ teachings and writings
• Collaborative mentality and the ability to recognize how to get things done as a team
• Self-confidence and composure to accept critique, process it, and apply the learnings to improve
• Resourceful and adaptable, understanding that a big idea can come from anywhere 
• Open to learning, developing new skills and professional experiences 
• Loves a good challenge  
• Resourceful and adaptable  
• A strong sense of curiosity  
• Embraces feedback and constantly seeks to improve  
• Collaborative and knows how to get things done as part of a team