Senior Pastry Cook

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Position reports to Pastry Supervisor/Chef.

* Know and live the mission of White Lodging & Brand commitments.
* Ensure quality product in the Pastry area. Set up station properly and on time for each service period. Complete side work and closing duties.
* Produce all baked items needed to operate the food and beverage outlets including various breads, Danish, croissants, brioche rolls etc. and ensure it reaches the correct venue on time.
* Check all food products before serving to ascertain that appearance, temperature and portions are correct. Make sure that all plates and platters are correctly garnished and according to use record / EO. Consistently spot check food to ensure that food served meets quality assurance standards.
* Communicate any problems/issues to the Pastry Chef/Supervisor for resolution.
* Follow WLD Procedure (Wrap, Label, Date) all food products and return to designated areas avoiding spoilage/loss. Practice FIFO (first in, first out) on all products. Utilize cooler products that are WLD first before opening new products.
* Work with Pastry Chef, Supervisors, Outlet Managers, Executive Chef(s) as necessary to ensure excellent guest service.
* Ensure that all plate presentation is professional, and appealing to the eye.
* Control waste, loss and usage per SOP. Assist in executing any plans and actions to reduce loss and improve food cost.
* Complete food waste logs daily or as needed
* Maintain a clean and orderly work area, in accordance with hotel and food and beverage standards. Ensure that food sanitation practices are followed. Become and maintain certification in sanitation and food handling as required by the State.
* Comply with the 30 Essentials of Food Quality and Safety Standards.
* Know and adhere to all local, city, county and state health codes.
* Adhere to standard recipes and use recipe cards.
* Operate a variety of kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir, strain and knead food stuffs for cooking.
* Ensure uniform and personal appearance are clean and professional.
* Notify the Pastry Chef/Supervisor of any maintenance issues immediately.
* Ensure security and confidentiality of guest and hotel information and materials.
* Practice energy conservation.
* Attend work on time as scheduled and adhere to the hotel attendance policy.
* Participate in daily pre-shift meetings.
* Report unsafe conditions and suspicious activity to Loss Prevention.
* Practice safety standards at all times, and keep the property safe for guests and fellow associates. Practice safe knife handling skills and wear appropriate protective equipment. Use PPE (Personal Protection Equipment) including cut-resistant gloves, and slip resistant shoes as well as plastic gloves to prevent food born illness. Know the location and use of all fire extinguishers. Use wet floor signs as required and sweep up broken glass putting it only in the appropriate receptacle for removal.
* Promote teamwork and positive associate morale.
* Adhere to all work rules, procedures and policies established by the company. This includes but is not limited to those contained in the Associate Handbook, and Emergency Response Procedure Manual. Have a thorough knowledge of emergency procedures. Complete all Safety Training.
* Perform all other duties as assigned by management.

COMPETENCIES
Team PlayerStress Management Flexibility / Adaptability Customer FocusEfficiencyReliability & DependabilityOrganizationCreativity Judgement & Problem Solving

SKILLS
Ability to work under timelines and potential pressure.Manual dexterity to work with small and delicate designs and pastries. Ability to read and write; follow use records and recipes. Ability to prioritize work in order to complete all by the end of shift. Able to develop and maintain positive working relationships with other and support team to reach common goals

EDUCATION/EXPERIENCE
-Culinary Arts Degree or Certificate preferred - At least 2 years pastry cook experience in a luxury hotel or freestanding restaurant environment preferred

WORKING CONDITIONS
Lift, carry or otherwise move up to 50 lbs regularly. Follow proper materials handling protocol to move and lift items. Regularly required to stand, walk, reach; use hands and fingers with fine motor skills, handle or feel; stoop, kneel, crouch, talk and hear, taste and smell.