Pastry Cook

6 days ago

Edmonton, Canada Nova Hotels Full time

Our team at Chateau Lacombe Hotel in Edmonton is currently recruiting for a highly motivated and experienced individual to join our growing team as a **PASTRY COOK.**

**PRIMARY FUNCTION**:
The Pastry Cook is responsible for ensuring the highest standards of hospitality and food safety are always demonstrated when creating memorable meals for our guests in both the restaurants and lounge. You will be responsible for maintaining a good quality pastry and be focused on the preparation of desserts, pastries, and confections.

**CORE COMPETENCIES**:

- Communication skills
- Customer service oriented through culinary arts and interpersonal skills
- Food hygiene
- Food safety of kitchen employees

**ESSENTIAL DUTIES AND RESPONSIBILITIES**:

- Performs all duties of Culinary and related kitchen area staff to train new employees and step in and assist during high-demand times.
- Lead by example as a hands-on Pastry Cook, ensuring the quality and consistency of foods served
- Oversees production and preparation of culinary items, minimizing waste and overproduction
- Opens and closes kitchen shifts and ensures completion of assigned duties.
- Maintains food handling and sanitation standards.
- Works with restaurant and banquet departments to coordinate service and timing of events and meals.
- Assists with developing menus and promotions.
- Operates all department equipment as necessary and reports malfunctions.
- Assists in purchasing appropriate supplies and manages food and supply inventories according to budget.
- Understands and implements hotels’ safety standards.
- Communicates areas in need of attention to staff and follows up to ensure follow-through.
- Helps train fellow staff in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.
- Understands and complies with loss prevention policies and procedures.

**KNOWLEDGE, SKILLS AND ABILITIES**:

- Knowledge of kitchen operational procedures
- Understanding of restaurant; bar/lounge and banquet department procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Decision-making and problem-solving skills
- Have a good understanding of food costing and waste control
- Strong customer and staff relation skills
- Knowledge of overall facility operations as they relate to the kitchen
- Good presentation and platform skills
- Good communication skills (verbal, listening, writing)
- Strong organizational skills
- Good understanding of conflict management skills
- Knowledge of purchasing, understanding of receiving, stock rotation, and storage
- Knowledge of governmental regulations and safety standards (WCB, WHMIS, MSDS)

**EDUCATION, TRAINING AND/OR EXPERIENCE**:

- High School Diploma or equivalent required
- Culinary education/trade papers preferred
- Certifications as required to comply with local health code
- 1-2 years as 1st or 2nd Cook, preferably in a hotel environment
- 3 - 5 years of A la Carte and banquet experience

**We thank all applicants for their interest, however, only those selected for an interview will be contacted.

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