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Opportunities at AHTA

Pastry Cook

The Ranch at Rock Creek

The Ranch at Rock Creek

Philipsburg, PA, USA
Posted on Sunday, May 5, 2024

Job Details

Philipsburg Montana - Philipsburg, MT
Seasonal
Hospitality - Hotel

Description

Essential Duties and Responsibilities

  1. Consistently executes pastry recipes to the standard of the Pastry Chef and The Ranch at Rock Creek.
  2. Have skills to work independently and be held accountable to standards and recipes given.
  3. When required, participates in putting away of all food inventory.
  4. Works with chefs to learn and execute standard baking and pastry recipes.
  5. Adheres to The Ranch at Rock Creek policies and procedures.
  6. Acts as a role model within and outside of The Ranch.
  7. Performs duties as workload necessitates.
  8. Maintains a positive and respectful attitude.
  9. Communicates regularly and effectively with Executive Chef and Pastry Chef regarding departmental issues.
  10. Demonstrates flexible and efficient time management and ability to prioritize workload.
  11. Consistently reports to work as required by daily and seasonal needs.
  12. Meets departmental productivity standards.
  13. Performs work in a safe and high quality manner.
  14. Complies with laws, ordinances and regulations governing food preparation, service and disposal.
  15. Attendance and dependability: Can be depended on to report to work consistently as dictated by guidance, supervision, and leadership needs. Also is conscientious about timeframe of assignments.
  16. Communication and contact: Communicates effectively both verbally and in writing with superiors, colleagues and individuals inside and outside the company.
  17. Relationships with others: Works effectively and relates well with others including superiors, colleagues and individuals inside and outside the company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
  18. Collaborates with fellow team members on seasonal availability of ingredients.
  19. When required, checks the quantity and quality of received products.
  20. Estimates amounts of required supplies to properly fill out prep sheets.
  21. Let’s chefs or purchaser know when product needed for production is insufficient to properly perform duties.
  22. When required, meets with chefs and FOH management to discuss special occasions such as parties and banquets.
  23. Is aware of rotation timing of all F & B inventory at all times.
  24. Maintains and enforces proper rotation of product with fellow team members at all times.
  25. Collaborates with other personnel to plan to execute recipes, taking into account such factors as seasonal availability of ingredients and the likely number of members and guests.
  26. Checks the quality of products to ensure that standards are met.
  27. Checks the quantity and quality of received products.
  28. Follows sanitation practices, standards and regulations.

Qualifications

Education/Experience

  1. High School graduate or equivalent.
  2. Some level of professional baking via culinary education preferred.
  3. Customer service awareness; experience in front of guests, action stations, or conversing tableside.
  4. Ability to basically communicate in English
  5. Valid driver’s license
  6. Knowledge of principles and processes for providing customer and personal services. This includes member needs assessment, meeting quality standards for services and evaluation of member satisfaction.
  7. Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food.
  8. Knowledge of relevant equipment as it pertains to procedures and operation of safe use.
  9. Basic knowledge of the chemical composition, structure and properties of substances and the chemical processes and transformations that they undergo. This primarily pertains to materials used for cleaning and sanitation.

Special Skills/Equipment

  1. Problem sensitivity – the ability to tell when something is wrong or is likely to go wrong.
  2. Deductive reasoning – the ability to apply general rules to specific problems to produce answers that make sense.
  3. Wrist-finger speed – the ability to make fast, simple, repeated movements of the fingers, hand and wrists.
  4. Oral and written comprehension – the ability to listen to or read and understand information and ideas presented through words and sentences orally or in writing.
  5. Manual dexterity – the ability to quickly move your hand, your hand together with your arm or your two hands to grasp, manipulate or assemble objects.
  6. Time sharing – the ability to shift back and forth between two or more activities or sources of information.
  7. Near vision – the ability to see details at close range.
  8. Perceptual speed – the ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
  9. Arm-hand steadiness – the ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  10. Visualization – the ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
  11. Speed of closure – the ability to quickly make sense of, combine or organize information into meaningful patterns.
  12. Fluency of ideas and originality – the ability to come up with a number of unusually or creative ideas about a topic or situation or to develop creative ways to solve a problem.