Pastry Cook III

Full-time Position, Available on: 2022-09-06

This position plays a primary role in the execution of plated desserts within the Hotels Restaurants. Displays a solid knowledge of production and finishing techniques of all baking and pastry products. This individual also displays leadership in the realm of kitchen production, plated desserts, baked goods and finishing techniques.

The Lead Pastry Cook leads the others while executing daily tasks with efficiency and accuracy. This individual is expected to understand various business levels and how it impacts our interest as a business in food and labor costs for success.

Performs job related duties as required; to include daily food requisitions, banquet and outlet production, finishing and set-up of buffets and the ability to work on an a la carte line in the pastry area of any of our restaurants.

Job Functions:

Produce various pastry and baked goods consistently with little supervision, while maintaining quality standards in any area of the Hotel pastry department
Maintain clean and sanitary work environment and station on a daily basis
Maintain standards of good personal hygiene and proper uniform guidelines
Project positive, self motivated & professional attitude at all times
Exhibits solid knowledge, understanding and application of all fundamental techniques of pastry and baked goods
Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food product
Ability to communicate effectively as a team player with supervisors, employees & customers
Identify and safely use all kitchen equipment
Properly label, date and rotate all products to ensure safe keeping and sanitation
Take a leadership role in assisting, training and directing culinary interns, and all lower classification cook’s in daily tasks and organization.
Be able to control inventories, requisitions, and par levels for proper ordering
Review all prep lists in regards to food and labor costs
Order designated station items and conduct monthly inventories
Assist Assistant/Executive Pastry Chef in developing and writing new menu ideas and recipes with seasonality and interest
Performs other job related duties as required, to include nightly food requisitions

Basic Qualifications:
Must be 18 years of age or older
Minimum of 1 year high product scratch bakery experience with a main focus in yeast dough
Degree or Certificate in Baking and Pastry Arts; 2 years related work experience may be substituted for education.

Additional Qualifications:
Superior baking and pastry skills and knowledge
Proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques
Knowledge of bread structure, dough hydration and lamination process for bakery station
Knowledge of European classic pastry styles and techniques
Able to follow recipes or chef’s directions without supervision
Demonstrate advanced ability in all food cookery techniques
Demonstrate ability to lead, direct & train other employees and externs
Working knowledge of kitchen equipment, good knife skills, and possess a full tool kit
Working knowledge of weights and measures, as well as basic math applications
Professional appearance and demeanor
Utilize interpersonal skills to deal effectively with all business contacts
Ability to work organized alone or within a team environment
Ability to speak, read and write in English
Ability to handle a fast paced, and at times, an extremely stressful environment
Capable of following directions from Chefs, Directors, and department leaders
Pass a written culinary/pastry test covering modern, fundamentals’, and classic baking and pastry techniques with a score of at least 75%
Complete a baking and pastry practical exam to test actual abilities
Must obtain ServSafe certification.
Physical Demands & Working Conditions:

While performing the duties of this job, the employee is required to:
Reaching Forward Constant (>67%)
Lifting Frequent (34-66%) (50lbs maximum weight)
Reaching Overhead Occasional (<33%) Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Occasional (<33%) Standing Constant (>67%)
Walking Frequent (34-66%)
Pushing/Pulling (<33%) (150lbs maximum weight)
Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
Must be able to perform repetitive motions. Must have ability to use body parts on a regular and continuing basis repeating the same motions for a reasonable period of time without resting.
Must be able to work in extreme temperatures.
This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Hershey Entertainment & Resorts is an Equal Opportunity Employer

Company: The Hotel Hershey

100 Hotel Rd Hershey PA 17033

Contact: Jacklyn Motter
jammotter@hersheypa.com
(717) 508-1778