Pastry Cook 1- at CUT, by Wolfgang Puck
Pastry Cook 1
CUT by Wolfgang Puck at Rosewood Washington DC
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu.
Overview: Plan, prep, set up and prepare quality products in all areas of the Pastry kitchen to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Must have a flexible schedule.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, ensuring that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements of work areas and equipment.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Meet with Executive Pastry Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Plan, prep, set up and provide quality service in all areas of food production.
Complete opening duties: set up workstation with required mis en place, tools, equipment, and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies and ensure everything complies with standards.
Inspect and maintain your cleanliness and organization of the pastry work stations frequently; rectify any deficiencies.
Disinfect and sanitize cutting boards and worktables routinely.
Check production schedule/list and pars and review with pastry chef and establish priority items for the day.
Inform the Pastry chef of any supplies that need to be order for the next day's tasks.
Transport supplies to and from the storeroom and refrigerators and stock in designated areas using the FIFO system and maintain proper organization.
Inform the Pastry chef of any shortages before the item runs out.
Able to read recipes and prepare all recipes according to instructions and yield guidelines.
Ensure correct temperatures of kitchen appliances and food daily.
Demonstrates strong and advanced baking skills.
Communicate any assistance needed during busy periods to ensure optimum service to guests.
Minimize waste and maintain controls to attain forecasted food cost.
Breakdown workstation and complete closing duties according to department standards.
Return and rotate all food items to the proper storage areas.
Wrap, cover, label, and date all items being put away.
Organize, clean, and wipe down all pastry storage and food prep areas, pastry reach-ins/walk-ins and shelves.
Return all unused and clean utensils and equipment to the specified locations.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of station and fill out prep list for next day before leaving.
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
Always communicate with Pastry chef when leaving your station.
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates.Job Requirements: Qualifications:
Experience: Minimum three – four years’ experience as a Pastry Cook at a 4- or 5-star hotel or restaurant.
Education: High school diploma or equivalent education and culinary training certificate preferred.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Schedule: Flexible availability is required for this position to include days, evenings, weekends, and holidays.
Technical Skills: Ability to follow hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize, and complete work assignments; understand seasonality of food; solid knowledge of cake sponges, doughs, breads, breakfast pastries, mousses, jams, gelato, sorbets, fruit sauces, custard-based sauces, baked custards, chocolate work, plated desserts for a la carte and banquet, and more; has an eye for detailed work and refined presentation; shows initiative for creative presentations and developing personal style when opportunities are available; ability to perform and follow up with corrections where needed; ability to motivate and maintain within a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to use all senses to ensure quality standards are met; ability to operate, clean and maintain all equipment required in job functions; ability to follow and comprehend recipes; ability to expand and condense recipes; ability to perform job functions; ability to work cohesively with co-workers as part of a team.
Language: Required to speak, read, and write English with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.
Licenses & Certifications: Valid ServSafe Food Protection Certificate. See description
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