PASTRY COOK I

This position plays a primary role in the execution of production and finishing of all baking and pastry products in the Pastry Shop at The Hotel Hershey. This individual displays exemplarily skills, knowledge and leadership in the realm of kitchen production, plated desserts, baked goods and finishing techniques.

The Pastry Cook I 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 dessert and bakery products while following recipes and/or chef’s directions consistently and efficiently without supervision
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
Assist, train & direct Pastry Cook, Pastry Cook 2, Pastry Cook 3, Pastry Interns and Part-Time Pastry Cooks in daily tasks for profitable success of the department as a whole
Prepare & maintain mise en place on station for the required number of covers
Keeps busy, consistently looking to help others as time allows
Work safely with and around equipment with moving parts, knives, hot surfaces & steam
Consistently checks quality of food items needed for daily mise en place, practicing proper rotation (FIFO) and prep levels
Able to handle multiple large amounts of prep levels with consistency and without sacrificing food quality
Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products
Properly label, date and rotate all products to ensure safe keeping and sanitation
Able to control prep inventories, outlet requisitions and par levels
Demonstrate leadership skills within your work group or station partners
Ability to communicate effectively as a team player with supervisors, employees & customers
Write prep lists for cooks with regard to food & labor costs
Able to manage the stations and the needs of the pastry shop in the absence of the Executive/Assistant Pastry Chef with a positive, supportive attitude
Ability to assist in developing, writing & producing new menu ideas
Assist in strategies to develop efficiencies with the work group to streamline production & labor
Able to complete end of period inventories
Able to effectively work any shift within all of the pastry or baking station’s throughout the Restaurants and Pastry Shop of the Hotel
Demonstrate interest in the industry by growth of abilities & knowledge
Basic Qualifications:

Must be 18 years of age or older
Minimum of 7 years high product scratch bakery experience in an upscale/casual restaurant environment
High school diploma or equivalent
Degree in Baking and Pastry Arts
Additional Qualifications:

Ability to receive, understand & carry out instructions
Exemplary baking and pastry skills and knowledge
Exceedingly 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 Condition

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