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Form of workJob Description
The Pastry Cook is responsible for preparing all food items, based on standardized recipes, for the restaurant, 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 ration. #LI-JJ1
Qualification Standards
Education & Experience:
Physical requirements:
Mental Requirements:
Duties & Functions
Essential:
What we offer you:
The Pastry Cook is responsible for preparing all food items, based on standardized recipes, for the restaurant, 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 ration. #LI-JJ1
Qualification Standards
Education & Experience:
- A High School diploma oar equivalent and/or experience in a hotel or a related field preferred
Physical requirements:
- Ability to withstand temperature variations both hot and cold.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Ability to stand during entire shift.
Mental Requirements:
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must be able to multi task.
- Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
- Must routinely meet deadlines.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
- Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
Duties & Functions
Essential:
- Approach all encounters with associates and guests in an attentive, friendly, courteous and service-oriented manner.
- Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working.
- Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
- Maintain a warm and friendly demeanor at all times.
- Associates must at all times be friendly, helpful and courteous to all guests, managers and fellow employees.
- Ensure compliance of all policies and Code of Conduct as specified in the Associate Handbook.
- Have thorough knowledge of menus and the preparation required, according to standards.
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation to insure that guests are served promptly and efficiently.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
- Recognize quality standards in fresh vegetables, fish, dairy and meat products.
- Knowledge of herbs and spices and proper use of each.
- Maintain clean and sanitary environment and knowledge of proper handling, storage and sanitation.
- Prepare all foods following standard recipes. Preparation of specials will be under the direction of the head chef.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Use Production Charts as specified by hotel's standards.
- Be able to support any position in the kitchen that is in need of help.
What we offer you:
- Unparalleled training and development programs
- Generous employee discounts on dining, retail, amusements and hotels
- Flexible schedules
- Multiple benefit plans to suit your needs
- Paid time off or paid sick leave (based on location)
- Opportunities for advancement
- Community volunteer opportunities with Landry's League
- Positive and respectful work environment where diversity is valued
