Primary Responsibilities

• Prepares menu items according to standard and special recipes, plate presentations and specifications in a timely manner.
• Sets up workstation with predetermined mise en place and daily product inventory to the Executive Chef’s standards.
• Completes all assigned prep work to the Executive Chefs standards.
• Maintains product presentation, product quality and cooking time standards.
• Cleans and sanitizes the work area before, during and after shift.
• Practice sanitary and safe food handling always.
• Completes assigned daily and weekly cleaning projects.
• Performs side work before, during and after shift as has ended.
• Assist other team members with stations and management as needed.
• Assist in maintaining a safe working environment.
• Adhere to control procedures for cost and quality.
• All other duties as assigned.

Secondary Responsibilities

• Consult with Executive Chef or Sous Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make relevant recommendations for ongoing hotel programs with continuous improvement in networking.

Supervisory Responsibilities

• The Pastry Chef reports directly to the Executive Chef and has no scope of supervisory responsibilities based on function of position.

Experience and Education

• High School Diploma or GED required.
• Minimum of Certified Cook level or higher required.
• Ability to obtain and/or maintain any government required licenses, certificates or permits required.
• Previous hospitality experience preferred.

Competencies / Skills / Abilities

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Basic computer skills.
• Knowledge of and ability to use Microsoft applications (Outlook, Excel, Word, etc.).
• Excellent verbal and written communication skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities.
• Thorough working knowledge of hot and cold food preparation and storage.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills to understand recipes, measurements, requisition amounts and portion sizes.

Licenses and Certifications

• Culinary Certifications

Schedule Opportunities

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. 
• Full-Time, 40-50+ hours per week based on business need.
• Weekdays, Weekends, and Holidays based on business need.
• Attendance at all scheduled training sessions and meetings is required.