Pastry Cook

Description

We are looking for a part-time Baker to join our Pastry Team. The Pastry Cook II is responsible for the preparation of desserts and baked goods for all the Wine & Roses department in accordance with portioning and presentation standards that also meet profitability requirements of the department. The Pastry Cook II must be able to follow standardized recipes and ensure cost effective production of the highest quality food, producing maximum guest satisfaction. Desserts and pastries must reflect Wine & Roses culinary standards as the innovative leader in culinary excellence.

Job Responsibilities Include But Not Limited To

• Prepare proper plate and platter presentation for banquets according to the Banquet Event Order
• Assist Chefs, as needed.
• Must have full knowledge of menu and recipes. Follow all recipe specifications and presentation guidelines accurately.
• Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes.
• Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss.
• Maintain daily product freshness on assigned stations.
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Maintain a sanitary workstation.
• Ensure all products are prepared, held and served at the correct temperatures.
• Follow all work safety practices, i.e. knife handling, meat cutters, lifting practices, oven and stove top safety.
  
  

Compensation & Benefits

• Pay: $20.00 per hour
• 401(k) Matching
• Aflac Supplemental
• Employee Discount
  
  

GROW WITH US

Wine & Roses, operated by Appellation, creates the perfect environment for romantic getaway, special occasions, business, and more. As San Joaquin’s innovative leader in hospitality and culinary excellence. We offer a strong team atmosphere and culture with career growth opportunities in the Hotel industry, Culinary Arts & Food Service, Event Planning, Spa & Wellness, Administration, and Management.

About Appellation

Appellation is a culinary-focused hotel company that embraces authenticity and locality in everything they do. They believe in the power of regional character, community, and culture to create exceptional experiences for their guests. Appellation gathers the best from each of their destinations to nurture the growth of the next generation of hoteliers and culinarians. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality.

About Wine & Roses

Located in the heart of Lodi California Wine Country, Wine & Roses features distinguished hotel rooms, an innovative restaurant, a wellness resort spa, and an artisan café & market.

Wine & Roses also proudly hosts weddings, celebrations, and corporate events, as well as seasonal experiences. With over 25 years of hospitality, the Wine & Roses experience blends celebrated cuisine and premium resort service.

Visit www.winerose.com to learn more about our organization and to access our application.

Requirements

• At least 1-year professional cooking experience, preferably in the Pastry Department
• Knowledge of methods and procedures regarding food preparation; kitchen and dining sanitation; use and care of kitchen equipment and utensils.
• Basic math skills to be able to understand recipes and meal tickets.
• Ability and flexibility to perform all of job functions of the kitchen unsupervised.
• Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges.
• Must have flexibility in performing different job roles within the kitchen.
• Work varying schedules to reflect business needs including nights, weekends, and holidays
• Ability to perform the essential functions of the job with or without reasonable accommodation
  
  

In order to perform the duties and requirements for this job, you must have the following physical abilities:

• Constant – standing and use of hands, arms and legs, grasping, reaching at waist level, bending of neck
• Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat
• Occasional – twisting of waist, power grasping, fine manipulation, pushing and pulling and reaching above and below shoulder level, exposure to extremes in temperature, humidity and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds.