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Pastry Cook
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- SUMMARY: The Pastry Cook role will be expected to provide a support system for the Banquet/Restaurant Chef and Sous Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of kitchen and dining room.
- The Pastry Cook will assist to maintain the AAA Four Diamond Standards.
- The Pastry Cook shall strive to provide exceptional service to both internal and external guests at all times.
- Coordinate with Banquet/Restaurant Chef to develop and cost menu items and specials, including station prep sheets
- Must have the ability to portion, prepare and cook menu items in accordance to the menus put in place and within the specifications of the Banquet/Restaurant Chef and standardized recipes
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