Pastry Prep Cook

People want to work with a person, not a company. PCH is a community of people; associates, guests and ownerships. It is a relationship, built upon common purpose and values. It’s more than a job, a guest experience, or a business investment. Together, we are making a difference in people’s lives.

~Tony Davis, President

SUMMARY Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Daily Duties:

Prepare all items according to recipe cards, and plate them according to hotel use records.

Pay close attention that all items come up together to complete an order, so no plate remains in the pick-up window for any length of time.

Prepare all broiled items according to desired “doneness” as closely as possible to coinciding items ordered. Insure that each order is served with a minimum of time from broiler to the customer.

Insure that sauté pans and all equipment are handled and stored properly.

Be sure that the line is properly set up prior to all meal functions for maximum efficiency through the peak periods.

To work as a team member with ALL service and kitchen personnel.

Keep service line and all related areas clean at all times in accordance with the “clean as you go” policy. Use sanitizer to disinfect all food contact surfaces.

Insure that all food items are being held and stored properly, with a minimum of handling. Be conscious of food cost at all times. Emphasis on total utilization of food and elimination of waste and misuse. Wrap, Label, Date, Rotate.

Insure that fryolator is strained and cleaned and changed when deemed necessary.

Follow production charts and keep daily records of production usage and leftovers. Date and initial your chart. Turn in each week to your supervisor.

To serve the guest nothing but the most superior product, reflecting the quality expected from our hotel. Utilize recipes and use records to insure quality and uniform consistency.

Inform supervisor of all meal breaks and take them in the Associate Cafeteria. No eating in the kitchen. Must punch in and out for all meal breaks periods, each and every day.

Assist in any area deemed necessary by the Executive Sous Chef/ Restaurant Chef and assists all the front line sanitation.

Regular and prompt attendance as well as the ability to work the schedule as defined and overtime as required. Any problems punching in or out must be reported to your supervisor immediately.

Weekly Duties:

Be able to serve as a carver on Brunch, buffets and catered functions as required.

Inform supervisor of all “days off” requests at least one week in advance. This is to be in writing on the “request board” in Chef’s office.

Miscellaneous

Be ASI conscious and adhere to ASI standards.

Help conserve energy by using only equipment needed during meal periods, turning off before and after peak periods.

Attend all culinary meetings when scheduled.

Our

Benefits Include:

Comprehensive Health Insurance – Medical, Dental, Vision, as well as Voluntary Benefits including Short Term/Long Term Disability and Supplemental Life Insurance

401K with Company Match

Employer Paid Life Insurance

Complimentary Employee Assistance Program

Paid Time Off to include Vacation, Personal, Sick, & Holidays

Discounted Hotel, Spa, Golf, Retail, and Food & Beverage

Tuition Reimbursement Program

PCH University & Professional Development Series

Associate Referral Program

Our Culture:

Our team embodies service that spans beyond typical hospitality. Both warm and authentic, we are a team committed to excellence. Our benchmark is our genuine care for others. For this reason, we love coming to work to create new experiences every day. The secret sauce to our successful recipe:

Put people first.

We celebrate our places. We encourage independent thinkers who fill their workspaces and properties with joy. PCH Hotels & Resorts creates experiences, connections and traditions through generations of storytellers.

PCH Hotels & Resorts brings theheart and soul to hospitality. Our core values are the foundation of everything we do!

You belong here. Join the PCH Hotels & Resorts family, where we put people first.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.

41 CFR 60-1.35(c)