Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests.

A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. The individual is responsible for getting their mise-en-place finished before service in accordance with standards set by the Executive Pastry Chef and the restaurant. They are responsible for keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles, and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable for any violations. This is a teamwork-oriented position, so basic communication and reading skills are a must.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

• Sets up station in time for service according to restaurant guidelines.
• Prepares all pastry items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
• Restocks all items as needed throughout the shift and is responsible for taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, and organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef, or Chef de Partie at any time.
• A thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours, and uniform standards, etc.
• Must be open-minded and show the eagerness to learn and move forward.

The requirements for this position include but are not limited to:

• Proven cooking experience.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work in a fast-paced environment.
• Excellent communication and leadership skills.
• Exceptional organizational, time management, and problem-solving skills.

This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat, and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able to speak, read, and understand pastry basic cooking directions.

• Work/life balance.
• Career opportunities in a diverse organization.
• Rewarding career experience.

• Minimum experience as a Pastry Cook.
• Food handler’s license.
• Knowledge of food health and safety regulations.
• Ability to stand for extended periods.
• Strong communication and leadership skills.
• Exceptional organizational, time management, and problem-solving skills.