Pastry Cook 1 – Kona Village | Rose Wood

December 12, 2023

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 

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