Pastry Cook III

Loews Hotel • Philadelphia, PA • 2h ago

Located in the nation's first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The city's expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

Reports directly to the Pastry Chef and Sous Chef

Report to cook II and cook I if any of the above is absent.

Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product

Must adhere to control procedures for cost/quality

Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product

Practice inventory controls, including the preparation of and pick up of item from the storeroom

Stores all food in refrigerated boxes including covers, labels and dates

Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations

Maintains area in a clean condition at all times

Will be required to work varying schedules that reflect the business needs of the hotel

All other duties that are assigned

Supporting Functions and Responsibilities

Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance

Is polite, friendly, and helpful to all guests, management and fellow employees

Attends all appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

Qualifications

Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating

Basic knowledge on mousses, custards and sauces

Ability to work under pressure, handle multiple tasks and difficult situations

Knowledge of operating all kitchen/pastry equipment, 'mixers, tilt skillets, ice cream machine'

Basic mathematical skills

Must be able to obtain Food Handler's Card

Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds

Ability to speak, read and write English

Ability to work flexible schedule to include weekends and holidays

Education:

Entry level position after culinary school graduation (High school diploma required)

Experience:

Minimum of 1 year's experience in hotel/pastry shop with a good working knowledge of the fundamentals of pastry and baking, accepted standards of sanitation

PhilaBST

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