Pastry Cook 1 | F&B Banquets & Catering | Full-Time

Pastry Cook 1 Overview: The Pastry Cook 1 will prepare and oversee the production of hot and cold food items while ensuring consistency, quality, and presentation standards are met. This role supports kitchen operations by leading assigned stations, assisting in coordinating production, and ensuring all food is prepared and served according to established specifications. The Pastry Cook 1 works within resort restaurant outlets and helps maintain an efficient and well-coordinated kitchen environment. Responsibilities: Responsible for controlling all aspects of food preparation and production within the assigned station. Effectively supervise and support Pastry Cook 2 and other kitchen staff during food production and service. Coordinate all aspects of food preparation to ensure quality, consistency, and timely execution. Assist the Executive Chef in the complete operation of the kitchen. Responsible for adhering to all health department guidelines and kitchen sanitation standards. Responsible for adhering to all safe food handling procedures at all times. Must assist/conduct station organization and pre-service preparation to ensure readiness for service. Must ensure all menu items produced meet established recipes, quality, and presentation standards. Perform work assignments to meet proper quantities within necessary time frames. Oversee proper refrigeration, storage, and handling of all food items, including cold food preparation. Assist with training and development of junior kitchen staff. Complete other duties as assigned by management. Qualifications: Previous culinary leadership experience preferred; minimum of 4–5 years in a fast-paced kitchen environment required. Must have advanced knife skills and strong knowledge of culinary techniques. Must be willing to work a flexible schedule, including nights, weekends, and holidays. Must have the ability to multitask, prioritize, and lead in a fast-paced environment. Must have strong attention to detail and commitment to quality. Must consistently demonstrate a team-oriented attitude and positive leadership presence. Must be able to stand for long periods of time, including the duration of a full shift. Must be able to walk, push, pull, stoop, bend, and lift items of moderate weight.