Pastry Cook

The Pastry Cook is responsible for preparing all pastry items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas, while minimizing waste and maximizing the cost/production ratio.

• Maintain a friendly and warm demeanor at all times.
• Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel’s needs.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations.
• Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc.
• Maintain a friendly and warm demeanor at all times.
• Have thorough knowledge of menus and the preparation required according to hotel standards.
• Complete necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours.
• Prepare and display buffet food items according to Avion Hospitality standards.
• Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality.
• Prepare food for Banquets, as required, following the specifications of Banquet Event Orders.
• Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership.
• Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work at the banquet food station as scheduled by restaurant leadership.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to oneself or other associates.
• Be familiar with all hotel policies and house rules.

• Proven experience as a Food Prep or similar role
• Knowledge of food safety and sanitation guidelines
• Ability to work in a fast-paced environment
• Strong attention to detail
• Excellent communication and teamwork skills
• Ability to stand for extended periods of time and lift up to 50 pounds