Dogon Pastry Cook

Overview

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career.

We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.

Position objective

• As a Dogon Pastry Cook, you would be responsible for creating, preparing, producing and baking all pastries, breads, rolls and desserts for the restaurant. You will deliver outstanding guest service and financial profitability. The ideal candidate will be responsible for performing the following tasks to the highest standards:
• Prepare pastry food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards.
• Stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared products.
• Develop new products for a-la-carte and catering menus, as needed.
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Prepare daily requisitions for supplies and food items.

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the restaurant.

• Consult with the Chef de Cuisine and Sous Chefs daily as well as Executive Chef and leadership directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support, and make recommendations for ongoing restaurant programs with continuous improvement in networking.

Education/Experience

• Must be 18 years of age or older.
• High school or equivalent education required.
• Minimum of 2+ years of Pastry cook experience in comparable environment required.

Requirements

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There…