Bakery Cook III (Seasonal)

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:
Do you enjoy cooking? Are you good with food? The Kitchen Team at The Abbey Resort is the perfect place for you! Your culinary skills crafts the unbeatable guest dining experience. You’re a pro at preparing and presenting decorated plates with delicious food items. What are we looking for? Attention is key, your close attention of ensuring proper service from the front line to the delivery is vital to restaurant success. You take pride in the level of cleanliness your food was created in and you exceed expectations with the delicious meals you make. Lastly, you strive to achieve success of the overall resort and give guests a memorable experience.

Job Description: BASIC FUNCTION:

The Bakery Cook is responsible for the preparation of all cakes, pies, muffin, brioche and pastries of all types in accordance with the standards of quality set by the Pastry Chef.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

High school diploma or equivalent. Three years culinary training. Previous culinary experience in a multi unit hotel or conference center. Two years previous pastry experience.

ESSENTIAL FUNCTIONS:

Prepare all food items according to recipe standards. Maintain highest quality and appearance of any items sent from the Pastry Kitchen. Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets. Compete basic production necessary for finished dessert items. Keep all food rotated, dated and labeled. Follow correct food handling procedures. Wear gloves when handling food directly. Maintain a safe, organized and sanitary work area. Consult with Pastry Chef or Assistant Pastry Chef for information regarding the forecast for the day and/or special functions. Be concerned with overproduction and proper use of leftovers. Maintain an inventory of production items to ensure the necessary amount is available for business demands. Must be totally flexible to learn Baker’s responsibility. Must understand the importance of cross training for all shifts. Have knowledge of the operation of all equipment and maintain their cleanliness. Report irregularities and defects in equipment and machinery to the Pastry Chef or any manager available. In the absence of the Pastry Chef or Assistant Pastry Chef, consult with Sous Chef for any changes in Banquet event order sheets or any other special functions. Practice safety standards and report any unsafe condition to the manager.

MARGINAL FUNCTIONS:

Respond to any reasonable task assigned. Assist in other areas of the kitchen as needed.

ENVIRONMENT:

Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens.

Equal Opportunity Employer M/F/D/V