Pastry Cook Level 3

Plan, prepare, and execute high-quality pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, and jams, adhering to departmental standards. Maintain a clean, organized, and sanitary work environment.

• Maintain compliance with state sanitation/health regulations and hotel requirements.
• Demonstrate complete knowledge of equipment maintenance and safe operation.
• Collaborate with the Pastry Chef or Supervisor to review assignments, production needs, and any relevant updates.
• Execute opening duties, including setting up workstations with necessary supplies and equipment according to standards.
• Execute closing duties, ensuring all tools are properly stored, food items are covered/wrapped/labeled, and the station is clean and organized.
• Regularly inspect and maintain cleanliness and organization of pastry work stations.
• Review production schedules with the Pastry Chef or Supervisor and prioritize tasks.
• Accurately prepare recipes according to instructions and yield guidelines.
• Maintain correct temperatures of kitchen appliances and food items.
• Demonstrate basic baking skills.
• Communicate any assistance needs during busy periods to ensure optimal guest service.
• Organize, clean, and maintain all pastry storage, food prep areas, and walk-in/reach-in refrigerators.
• Provide friendly, helpful, and courteous service to guests and colleagues.
• Communicate with the Pastry Chef upon leaving the station.
• Perform other duties as assigned.

Note: This list of responsibilities is illustrative and not exhaustive. The company reserves the right to adjust duties as needed.

Qualifications

• Experience: Minimum one to two years' experience as a Pastry Cook at a 4- or 5-star hotel or restaurant.
• Education: High school diploma or equivalent and culinary training certificate preferred.
• General Skills: Excellent attention to detail, speed, and accuracy; strong prioritization, organizational, and follow-up skills; calm demeanor; problem-solving abilities; strong guest service orientation; ability to work effectively as part of a team; ability to work with minimal supervision; and maintaining confidentiality of guest information and pertinent hotel data.
• Technical Skills: Ability to adhere to hotel standards; prioritize and manage work assignments; maintain detailed work and refined presentations; demonstrate initiative and creativity; perform tasks with accuracy and follow through on any needed adjustments; motivate and maintain positive team dynamics; foster positive relationships with colleagues from other departments; handle pressure and meet production deadlines; maintain coordination; use all senses to guarantee quality; proficiently operate, clean, and maintain kitchen equipment; comprehend and follow recipes; adapt recipes as needed; and perform duties effectively.
• Language: Fluency in English is required; fluency in other languages is preferred.
• Physical Requirements: Ability to transport supplies, equipment, and other items; endure various physical movements; stand for extended periods; reach, lift, pull, and push up to 35 pounds.
• Licenses & Certifications: Valid ServSafe Food Protection Certificate preferred.

Important Information: Rosewood Washington DC requires all employees to be fully vaccinated against COVID-19. Proof of vaccination is required prior to employment. Reasonable accommodations for medical or religious exemptions will be considered. Please contact the Director of Talent and Culture for questions or to request an accommodation.

• Medical, Dental, Vision Benefits.
• 401k Plan with up to 3% Match after 1 year.
• Paid Time Off (Vacation, Holidays, Sick Days).
• Complimentary Room Nights.
• 50% off Food & Beverage Discount.
• Complimentary Meal during your shift.
• Life Insurance and AD&D.
• Complimentary Short-Term and Long-Term Disability.
• Pre-tax commuter benefits.
• Flexible schedules.
• Tuition Reimbursement up to $500 per year.
• Clear career pathway for advancement.

• 1-2 years of experience as a Pastry Cook at a 4- or 5-star hotel or restaurant.
• High school diploma or equivalent education; culinary training certificate preferred.
• Attention to detail, speed, and accuracy in job functions.
• Ability to prioritize, organize, and follow-up tasks.
• Strong teamwork and communication skills.
• Ability to maintain confidentiality of guest information.
• Fluent in English; fluency in other languages preferred.
• Physical ability to exert effort in transporting supplies and equipment.
• Valid ServSafe Food Protection Certificate preferred.