Basic Job Function:
Prepare desserts, pastries, cakes, and other baked goods for the Cloister guest, outlets and banquet functions. Uphold and ensure compliance with all company and departmental policies and procedures.
Use of Company Vehicle: Not designated to drive a company vehicle
Minimum Requirements: Entry grade pastry cook within tier structure Relevant culinary qualification and experience Excellent communication skills, both written and verbal Graduate of apprenticeship or culinary school preferred Knowledgeable in operation of all equipment used in baking and pastry Can identify and use specialized tools in baking and pastry production Basic knowledge of sanitation management Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust) Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment Ability to easily adapt to organizational and environmental changes Must be flexible to working days, early mornings, evenings, weekends, and holidays Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Tasks/Responsibilities: Accountable for guest satisfaction by ensuring Sea Island's food standards are met Uphold appropriate departmental standards of quality/timing Properly execute as a member of the Bake Shop by working constantly and cohesively to assure timeliness, efficiency, and product integrity Demonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessary Follow standardized recipes Follow all instructions pertaining to the food service operation assigned by Supervisor Attend training or meetings and brings suggestions for improvement Adherence to Sea Island Standard Operating Procedures Maintain Sea Island's F&B standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulations Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product Identify and select ingredients, prepare, form and bake: dough, cookies, pies, pastries, and sauces Finish and decorate cakes Follow recipes standardized by the Pastry Chef Properly store and handle dessert products Prepare and apply frostings and icings, fruit fillings, custards, and mousse Monitor and maintain sanitation standards Maintain safety standards Assist with the inventory of supplies for bake shop daily operation Deliver and set up buffets and functions (non-driving) Set up food and delivery for the outlets Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one's ability If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support) Maintains cleanliness and organization in all work areas Uphold appropriate departmental standards of quality/timing Uphold and ensure compliance with all company and departmental policies and procedures Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately Attends all scheduled employee meetings and brings suggestions for improvement Willing and timely execution of other duties as delegated by leadership
Physical Requirements: Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull, and walk for prolonged periods Ability to use sharp knives safely and proficiently If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels Ability to perform repetitive tasks with accuracy Ability to lift, carry, pull, and push up to 50 lbs intermittently throughout a shift Ability to read, write, and communicate effectively in English, both written and verbal May be exposed to mechanical, electrical, chemical and fume hazards Maintain compliance with Company Resort Professional Image Policy