The Biltmore Company

Inn Pastry Cook III - Full Time. The Pastry Cook III is mid-level position within the baking/pastry department, and is responsible for working to provide a world class dining experience for guests through the preparation and presentation of high quality pastries, breads, and other baked products for all banquet and a la carte services at the four star/diamond rated Inn on Biltmore Estate. In addition, the Level 3 Pastry Cook will provide general assistance and support for leadership, the department, and company.. Cross-trains on pantry line, stewarding/dishwashing equipment, and banquet events and plate-ups to provide assistance as needed.. Preferred candidate will have experience in a luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles.

pastry cook

** Inn Pastry Cook III - Full Time** **Job Category****:** Lodging Food Beverage **Requisition Number****:** INNPA07075 Showing 1 location **Job Details** **Description** Full Time: a position working 35+ hours per week. The Pastry Cook III is mid-level position within the baking/pastry department, and is responsible for working to provide a world class dining experience for guests through the preparation and presentation of high quality pastries, breads, and other baked products for all banquet and a la carte services at the four star/diamond rated Inn on Biltmore Estate.. Level 3 staff may also assist with: purchasing and food orders; training and onboarding of new employees; development for interns/externs, apprentices, and Level 1/2 staff; and menu development and plate designs as requested. In addition, the Level 3 Pastry Cook will provide general assistance and support for leadership, the department, and company. **Essential Job Duties:** 1. Maintain a clean and well organized work area; ensure all equipment is well cleaned and maintained and in a safe and good working order; cleans and organizes all stations, coolers, sinks, and walk-ins for next shift. 2. Checks daily forecasts and BEOs in order to prepare, set-up properly, and for accurate information; writes and follows daily checklist consistently. 3. Accountable for proper rotation and dating of all food items 4. Ensure all items are prepared, garnisheed, and presented to quality standards; prepare and plan in advance to ensure all mis en place needed for next shift is ready. 5. Cross-trains on pantry line, stewarding/dishwashing equipment, and banquet events and plate-ups to provide assistance as needed. 6. Training for new staff; assists with development of interns, externs, and Level 1/2 cooks; serves as supervisor on duty in the absence of Demi Chef and Chef. **Requirements:** 1. Two-year Pastry/Baking degree, and/or industry certifications are preferred. 2. At least three (3) years of related experience in a full-service restaurant, preferably in a fine dining/upscale setting. Equivalent combination of education/experience considered. Preferred candidate will have experience in a luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles. 3. Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills; ability to develop teams. 4. Proficiency with Word, Outlook, and Excel; ability to quickly learn Biltmore's systems and processes. 5. Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep and order sheets; experience with inventory/cost control techniques helpful. 6. Excellent interpersonal and communication skills; conveys information clearly and concisely at all levels; public speaking skills helpful. 7. Solid planning, project/time management, and organizational skills; ability to work under deadlines, prioritize, and multi-task; focus on quality, safety, and details. 8. Proactive, exercises good judgment; anticipates and takes initiative. 9. Works effectively both independently and as part of a team. **Physical Requirements:** 1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours or more per day. 2. Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time. **Qualifications** **Skills** **Behaviors** **:** **Motivations** **:** **Education** **Experience** **Licenses & Certifications**

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