Pastry Cook 3

Four Seasons Hotels and Resorts•Miami Beach, FL

5d•Onsite

About The Position

The Pastry Line Cook 3 will be in charge of preparing sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders. All items and baked goods will be prepare as directed by Junior Pastry Sous Chef and/or Executive Chef and in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for individuals who are passionate about pastry. Attention to detail and a strong work ethic are required in this position. The Pastry Cook works together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to work harmoniously with co-workers and supervisors is required. The position also requires continuous standing for up to 8 hours per shift and the ability to lift up to 70lbs.

Requirements

High school education, cooking school, culinary institute education or equivalent experience.
Minimum one-year culinary.
Basic culinary knowledge is required for this position. Working knowledge is generally learned on-the-job.
Ability to safely operate, maintain and clean commercial baking equipment including; mixer, ovens, sheeter, etc.
Proficient knife skills and ability to multi-task.

Responsibilities

Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Operate, maintain and properly clean kitchen equipment, including commercial mixer, food processor, oven, waffle iron, and dough sheeter.
Date all food 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 possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.