Pastry Cook

Do you have a passion for crafting sweet delights that leave guests craving more? If so, we invite you to bring your pastry expertise to Red Deer Resort & Casino.

At Red Deer Resort & Casino, we're not just about serving food - we're about crafting unforgettable culinary experiences. Renowned for our commitment to excellence and innovation, we take pride in delighting our guests with every bite.

**Summary**

Under the direction of the **Executive Chef**, the **Pastry/Bakery Cook** is responsible, including but not limited to, the preparation of all items required in the bakery/pastry area of the kitchen. This position must know how to follow recipes, use standardized ingredients, and meet expectations for the distribution of food products.

**Essential Duties and Responsibilities**
- Prepare a variety of ingredients, sauces, and baked goods based on the Executive Chef’s direction
- Utilize creative and decoration ideas in regard to cakes, pastries, cookies etc.
- Showcase your artistic flair with stunning pastry presentations.
- Inform supervisors when supplies are getting low, or equipment is not working properly
- Clean and sanitize work areas; staying up to date with any Health and Safety requirements of the kitchen
- Store and label food in designated containers and storage areas for easy access
- Receive and store food supplies, equipment, and utensils; stock cupboards and refrigerators
- Remove trash and clean kitchen garbage containers
- Carry food supplies, equipment, and utensils to and from storage and work areas
- Ensure all leftover ingredients, sauces, and baked goods are disposed of appropriately
- Follow Health and Safety practices at all times.
- Well-versed in regulations and methods required to ensure safety, including safe temperatures to cook and keep food, proper washing procedures, and an understanding of how to keep tools and prep areas clean and properly sanitized.
- Maintain a positive and professional approach with coworkers and customers
- Other duties or tasks assigned by the Executive Chef

**Education, Qualification and Requirements**
- Minimum three year of culinary experience in a high-volume, full-service restaurant or hotel
- Food Safety Course is an asset
- Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
- Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling in required
- Must have a high level of creativity and reliability; attention to detail required
- Excellent work ethic; driven, organized, good administration skills, dependable, flexible, available to pick up or volunteer for shifts as required to maintain operational requirements
- Must be fluent in English, both written and oral
- Occasionally deal with people who are rude or unpleasant.
- Physically able to perform duties of the position, including lifting up to 50lb.
- As a condition of employment, associates are to have a criminal record check prior to their first day of work

**Work Environment**
- Able to stand and walk repeatedly over the course of a shift
- Ability to tolerate exposures to heat, cold and water
- Ability to work in a noisy and distracting environment.
- The employee must frequently lift and/or move up to 50 pounds.
- While performing the duties of this job, there may be stooping, kneeling, bending, reaching and crouching
- Regularly exposed to, including but not limited to, hazardous situations and conditions that produce cuts or minor burns.

**Hours of Work**
- The hours of work for this position will vary depending on operational requirements but will include early morning, evening and late night, as well as weekends and holidays.