Restaurant Pastry Chef

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Creates and designs new and unique menu items. 
• Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
• Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.

Responsibilities

Qualifications

• Proven experience as a line cook or relevant role.
• Great attention to detail and creativity.
• High school diploma or equivalent; culinary certification and food safety certification preferred.
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.  Safe food handling certificate preferred.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. 
• Physical strength and stamina to spend long hours standing and performing repetitive motions.