Job Overview The Pastry Cook responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items. Job Functions • Prepare all dessert menu items following recipes and yield guides, according to departmental standards. • Meet with the Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum amount of supervision. • Inspect the cleanliness and working conditions of all tools, equipment and supplies. • Check production schedule and par. • Establish priority items for the day. • Prepare all menu items following recipes and yield guides, according to departmental standards. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Cleans equipment and workstation thoroughly during and at the end of each shift in order to maintain proper sanitation and orderliness Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • Ability to lift 40 lbs. • Ability to work long hours, evenings, holidays, and weekends. • Ability to remain on feet the majority of the workday. • Ability to operate all kitchen equipment. • Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc. Education and Experience • High school diploma or equivalent; culinary degree or certification from a recognized program preferred. • Minimum of two year of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs. • Strong knowledge of pastry techniques, including baking, decorating, and plating.