Pastry Cook 1 – Kona Village | Rose Wood
Job Description
OVERVIEW / BASIC FUNCTION
Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. A self- motivator and wonderful team leader
ESSENTIAL FUNCTIONS
- Maintain a high level of integrity with the staff, Lead by example. Set the standard by which all others should follow
- Must be available to work all shifts, be present and fully responsible for the department on chefs’ days off, and vacations
- Must be a great communicator, able to lead the team with and without a chef. Delegate, coach, and praise team accordingly
- Fully empowered to make decisions on quality, timing, and special requests
- Assist with scheduling to ensure proper coverage while meeting labor and quality standards.
- Create and maintain a professional and productive working relationship with FOH
- Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
- Assist with daily line-ups and conduct daily line-ups in chef’s absence. Take in active role in all meeting
- Responsible for training new colleagues and assisting with cross training initiatives.
- Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control
- Maybe required to work a varying schedule and OT including overnight as the need arises.
- Be a liaison between the chefs and colleagues to build and maintain a highly motivated team
- Ensuring all staff follow posted recipes and pick up charts
- Responsible for assisting chefs on consistency of al stations/menu during service
- Ensure proper timing/pace during service to meet or exceed hotel standards
- Ability to order, or oversee the ordering of daily supplies
- Ability to create specials and communicate/taste/explain timely with the front of house
- Ensure all health department standards are being followed and coach accordingly when necessary
- Guests comment cards: meet or exceed agreed upon objectives, find innovative ways to positively affect
PRODUCT
- Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service.
- Operate, maintain and thoroughly clean kitchen equipment
- Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies
KNOWLEDGE AND SKILLS
EDUCATION: High school education, culinary school preferred
EXPERIENCE: Minimum two years of pastry or related work experience. Advanced culinary knowledge is expected for this position. Working knowledge is learned on-the-job.
SALARY:
- 32.45 per hour
