Pastry Line Cook

Set up pastry line, quality check all items, spin ice creams and sorbets, and have precise knife work. Produce mousses, cakes, sauces, and glazes, while maintaining consistency and following a recipe. Proof and bake different bread types (pretzels, baguettes, multigrain breads). Organize and inventory all produced items in walk-in cooler/freezer and storage areas. Assist in creating new desserts per menu cycle with the Pastry Chef. Maintain professional relations with associates and communicate openly with pastry kitchen and hotel outlets. Foster a calm, organized approach in all situations and contribute to daily pursuit of excellence. Ability to work weekends, holidays, and during peak hotel activity. Must read recipes, stand 8 hours, and lift up to 50 pounds. Education: High school or equivalent preferred; Experience: Pastry 1 year preferred.