Hotel Carmichael - Pastry Cook

Why Work at Hotel Carmichael?
At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.


DEPARTMENT: Pastry Cook
REPORTS TO: Executive Chef
STATUS: Non-Exempt


POSITION SUMMARY:
As the Pastry Cook, this position will ensure the preparation of various plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items are up to the high presentation standards and established recipes. This position will handle the set-up and breakdown of the kitchen station by the health and safety standards and sanitation practices.

RESPONSIBILITIES:
• Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.
• Exhibits excellent knowledge, understanding, and application of all fundamental techniques of pastry, confectionery, and baked goods.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold food as needed. Operate ovens, stoves, grills, microwaves, and fryers.
• Establish priority items for the day.
• Will set up, clear, and break down assigned workstations.
• Prepare all menu items following recipes and yield guides, according to departmental standards. Test foods to decide if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at the appropriate time onto proper receptacles.
• Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality.
• Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment, and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to the Supervisor as they occur.
• Follows company, safety, and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they
• relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and supports food costs.
• Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.
• Continually properly train and re-train in all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.
• Any other responsibilities as assigned by the supervisor.


KNOWLEDGE, SKILLS, AND ABILITIES:
• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Experience in all functions of the bakery
• Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes)
• Must be comfortable working quickly and efficiently.
• Demonstrated understanding of the science of pastry/baking
• Proficient with tools, measurements, and bakery equipment
• Demonstrates the ability to follow and convert recipes.
• Proficient in strong organization skills and incredibly detailed oriented
• Exhibits clean work habits and ownership of a safe clean area.
• Exceptional understanding of Food Safety
• Demonstrate passion and enthusiasm.
• Strong people skills, including verbal and written communication.
• Ability to work under pressure and manage high-profile projects.
• Ability to multitask and prioritize tasks based on outlet requirements.
• Artistic and creative ability and vision to create high-end products.
• Will be held to a high standard with attention to detail.
• Demonstrates excellent judgment of quantity, quality, and production.
• Knowledge of food allergies
• Basic math skills
• Works well without supervision and can remain focused throughout the day.
• Ability to adapt to change, new situations, and changes in staffing and procedures.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

EXPERIENCE:
• High School Diploma or GED Required. Diploma in Culinary, Confectionery, Pastry, or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.
• Employment in a Kitchen or Pastry environment preferred.

PHYSICAL DEMANDS:
• Exposed to hazards that could result in burns or cuts.
• Utilizes sharp knives or equipment in the kitchen for operational purposes.
• Repetitive motions using the lower and upper extremities of the body.
• Frequently exposed to extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from a moist steam-heated environment to a cold refrigerator/freezer environment.
• Ability to stand /walk for long periods (6 hours or more).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, and twist trunk and neck frequently.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
• Closed-toe, non-canvas, and non-skid-soled shoes.

I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION