Prepare high quality pastries (e.g., specialized deserts, pastries) in accordance health and safety practices.
* Levels I - IV are combined in this description. Primary differences are in the amount of supervision provided to others and years/type of prior experience.
- Follow proper payroll and uniform procedures.
- Produce assigned pastry items for each outlet.
- Demonstrate understanding of the science of baking and follow recipes and food preparation principles.
- Prepare and set-up all pastries for banquet events and restaurant.
- Work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
- Work with the Pastry Chef and Assistant Pastry Chef in order to develop new items.
- Continue to develop pastry skills and techniques.
- The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
- Maintain knowledge of and utilize safety and sanitation standards.
- Operate within budgetary guidelines and keep waste to a minimum.
- Maintain a cooperative working relationship with fellow employees.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned or requested.
- Maintain knowledge of the hotel, daily events, safety and service standards.
- 10’-5’-3’ rule.
- Embody mission, vision and values of the hotel daily.
- Ensure daily line-up attendance.
Minimum Qualifications / Other Expectations:
- High school graduate and an apprenticeship, cooking school or culinary institute education.
- Experience with pastry equipment and pastry operations.
- Good level of creativity and good organizational skills.
- Ability to multi-task in a fast paced, high pressured environment.
- Ability to work not traditional working hours, weekends and all holidays.
- Possess current health department certifications required to work in a kitchen.
- Must have current California Food Handler Card or willingness and ability to obtain California Food Handling Card before first day of employment.
Pastry Cook IV: new graduate and/or limited experience.
Pastry Cook III: one or two years experience on the line or production.
Pastry Cook II: three years of experience on the line and production.
Pastry Cook I: supervises other pastry cooks, takes charge of kitchen in absence of Assistant Pastry Chef.
Compensation:
Base Pay Start Rate: $20.00
The Company also offers competitive benefits for full time employees including paid time off, matching 401(k), and health benefits.
About Us:
The Resort at Pelican Hill is one of the world’s finest Five-Star, Five-Diamond destinations offering unparalleled service and luxury.
Perched upon 504 acres of unrivaled coastal beauty, The Resort at Pelican Hill is a world unto itself with seven exceptional dining options, 36 holes of world-class golf and the #1 Spa in California.
Our employee community is comprised of hard-working, dedicated hospitality professionals who create memorable experiences that stay with guests long after they’ve left. It’s an environment populated with talented, passionate and experienced people, a collaborative spirit and abundant opportunities.
Apply today to join our employee community, and learn more about Irvine Company, our legacy and our guiding principles.
Irvine Company is committed to providing equal opportunity in all of our employment practices, including selection, hiring, promotion, transfer, compensation, termination, and training, without regard to race, religion, color, sex, sexual orientation, gender, gender identity, national origin, ancestry, citizenship status, marital status, pregnancy, age, medical condition, genetic information, military and veteran status, disability, or any other basis protected by federal, state, and local law. Reasonable accommodation is available for qualified individuals with disabilities, upon request.
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