Pastry Cook I

Responsibilities

Prepare food items for customers using quality predetermined method in a timely mannerSet up station with predetermined mise en place required to service all banquet functions

Practice sanitation and safety daily to ensure the total customer satisfaction

Must follow direction from his or her supervisors and senior associates

Assume department responsibilities in the absence of the Pastry Chef

Assist in the supervision of all apprentices and kitchen helpers

Provide input for menus (creating, developing, and recommending recipes)

Liaise with other departments to ensure communication and co-ordination of activities

Prepare market lists and do ordering

Conduct inventory of refrigerator and storage areas

Verify the number of meals with the Banquet Manager or Captain prior to the function

Comply with hotel policies and procedures

Prepare pastries, cakes and plated desserts for daily menus, special and banquet menus

Ensure kitchen equipment is maintained

Maintain work area in a sanitary condition

Ensure product is rotated and dated for ultimate freshness

Develop and implement new desserts to keep up with market demand and trends

Attend morning catering meetings or delegate department representative

Direct preparation of baked goods as well as plating desserts

Check pastry station service & inspect items on the service line to ensure that quality standards are met, as well as presentation of food product before the plates leave the kitchen

Perform other tasks as assigned by management.

Qualifications

Graduation from a recognized Culinary Institute with Red Seal Certification required

Minimum of 3 years in a pastry/baking operation; preferably within a hotel setting

Understanding of the concepts relative to cost control

Must possess basic computer skills – ie. MS Word, Excel etc.

Ability to multi-task and make effective decisions in fast-paced environment

Ability to work both independently and in a team environment

Must be reliable and demonstrate a commitment to producing quality products

Must be able to accommodate evenings and weekends as schedule will vary due to business needs

Must be creative and passionate about the culinary arts with the ability to learn and adapt new techniques & styles as instructed

Strive to advance his/her knowledge, skills, and abilities

Positive attitude, outgoing, and approachable attitude

Must have team leadership, planning, organizational and communication skills.

Physical Requirements

Extreme temperatures from -10°F to +110°F, possibly for one hour or more

Walking and standing for extended periods - up to five hours

Lift and carry product throughout kitchens - up to 50 lbs.

Push and pull carts and equipment - up to 250 lbs.

Work within moderate noise levels – requires concerted effort to be heard above equipment noise

If this position is of interest to you there is an application center located directly outside of the Human Resources office that offers detailed job postings. Application forms are provided there as well.

Please note that the hours to submit applications are Tuesday mornings from 10am until 12pm and Thursday afternoons from 2pm until 4pm. Outside of these hours the doors are locked with employee access only.

The Office is located on the North side of the building near the YMCA entrance.

There are 3 alternate ways you may submit your resume:

by mail to the attention of Human Resources at 255 Barclay Parade S.W. Calgary, Alberta, T2P 5C2
by fax to area code 403-517-6657
or by email: resumes@sheratonsuites.com

All resumes are kept on file for a period of 3 months. Thank you for your interest in the Sheraton Suites Calgary Eau Claire.