CoralTree Hospitality
Pastry Cook I
- CoralTree Hospitality
Location: Orlando, FL Salary: $15.00–$15.00 per hour Posted: 6 months ago
Overview This position will plan, prep, set up, and prepare quality products in all areas of the Pastry/Bake Shop including, but not limited to, pastries, desserts, bread, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces, in accordance with departmental quality standards and specifications.
Benefits
Team Member Travel Program – complimentary and discounted stays at CoralTree properties.
Unlimited Friends & Family discount rates.
Comprehensive Health Coverage – pre‑tax flexible benefit plan covering medical, dental, vision, life, disability and pet insurance.
401(k) plan with company match.
Employee Assistance Program.
Paid vacation, sick days, and holidays.
Exclusive discounts from industry partners (Apple, Live Nation, Samsung, Hertz, etc.).
Enhanced wellness rates at Lake Nona Performance Club; discounts at Tavistock Group Restaurants.
Team member meals, uniforms, and parking.
Responsibilities
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Strictly abide by state sanitation/health regulations and hotel requirements.
Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other pertinent information.
Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned.
Prepare and produce dessert menu items for restaurants, room service, and banquets following recipes and yield guides.
Produce centerpieces for banquets and buffets.
Display items attractively and to specified requirements.
Inform the Sous Chef of any shortages before items run out.
Maintain proper storage procedures as specified by health department and hotel requirements.
Review status of work and follow‑up actions required with the Pastry Chef before leaving.
Always maintain positive guest relations.
Qualifications
Previous upscale hotel experience.
High school diploma or equivalent.
Required certification to handle food.
Proficient in English, both verbal and non‑verbal.
Ability to comprehend and follow recipes.
Excellent customer service focus and communication skills.
Working Environment / Physical Demands
Walk, stand, and sit 6–8 hours per day; exposure to basic office chemicals.
Occasional climbing, use of balance, reaching, carrying, pulling, and lifting up to 25 lb.
Close vision, distance vision, and peripheral vision required.
Temperature fluctuations (rain, wind, heat, humidity) and moderate to high noise levels.
Seniority Level Entry level
Employment Type Full‑time
Job Function Production and Art/Creative
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- CoralTree Hospitality
Location: Orlando, FL Salary: $15.00–$15.00 per hour Posted: 6 months ago
Overview This position will plan, prep, set up, and prepare quality products in all areas of the Pastry/Bake Shop including, but not limited to, pastries, desserts, bread, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces, in accordance with departmental quality standards and specifications.
Benefits
Team Member Travel Program – complimentary and discounted stays at CoralTree properties.
Unlimited Friends & Family discount rates.
Comprehensive Health Coverage – pre‑tax flexible benefit plan covering medical, dental, vision, life, disability and pet insurance.
401(k) plan with company match.
Employee Assistance Program.
Paid vacation, sick days, and holidays.
Exclusive discounts from industry partners (Apple, Live Nation, Samsung, Hertz, etc.).
Enhanced wellness rates at Lake Nona Performance Club; discounts at Tavistock Group Restaurants.
Team member meals, uniforms, and parking.
Responsibilities
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Strictly abide by state sanitation/health regulations and hotel requirements.
Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other pertinent information.
Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned.
Prepare and produce dessert menu items for restaurants, room service, and banquets following recipes and yield guides.
Produce centerpieces for banquets and buffets.
Display items attractively and to specified requirements.
Inform the Sous Chef of any shortages before items run out.
Maintain proper storage procedures as specified by health department and hotel requirements.
Review status of work and follow‑up actions required with the Pastry Chef before leaving.
Always maintain positive guest relations.
Qualifications
Previous upscale hotel experience.
High school diploma or equivalent.
Required certification to handle food.
Proficient in English, both verbal and non‑verbal.
Ability to comprehend and follow recipes.
Excellent customer service focus and communication skills.
Working Environment / Physical Demands
Walk, stand, and sit 6–8 hours per day; exposure to basic office chemicals.
Occasional climbing, use of balance, reaching, carrying, pulling, and lifting up to 25 lb.
Close vision, distance vision, and peripheral vision required.
Temperature fluctuations (rain, wind, heat, humidity) and moderate to high noise levels.
Seniority Level Entry level
Employment Type Full‑time
Job Function Production and Art/Creative
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