Pastry Cook

Description

We’re looking for a passionate Part-Time Pastry Cook to join our talented Pastry Team! If you enjoy creating beautiful desserts, take pride in your craft, and thrive in a collaborative kitchen, we’d love to hear from you.

As a Pastry Cook II, you’ll prepare a variety of desserts and baked goods for all dining venues while consistently meeting our quality, presentation, and portion standards. You’ll follow standardized recipes to ensure efficient, cost-effective production without compromising the exceptional quality our guests expect. Most importantly, you’ll help create memorable dining experiences by producing desserts and pastries that reflect Appellation’s commitment to culinary excellence, creativity, and innovation.

Job Responsibilities include but not limited to:

• Prepare proper plate and platter presentation for banquets according to the Banquet Event Order
• Assist Chefs, as needed.
• Must have full knowledge of menu and recipes. Follow all recipe specifications and presentation guidelines accurately.
• Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes.
• Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss.
• Maintain daily product freshness on assigned stations.
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Maintain a sanitary workstation.
• Ensure all products are prepared, held and served at the correct temperatures.
• Follow all work safety practices, i.e. knife handling, meat cutters, lifting practices, oven and stove top safety.

Compensation & Benefits:

•         Pay: $21.15 per hour
•         401(k) Matching
•         Aflac Supplemental
•         Team Member Discount

GROW WITH US

Born from the elegant merger of the culinary and hospitality worlds, Appellation is much more than a typical hotel company. Inspired by its name, this new hotel brand brings together the best of local elements in a new way: a hotel collection powered by people, connected by food, and defined by place - All designed to celebrate its destinations’ culture, community, and craftsmanship. 

Developed by visionary co-founders Charlie Palmer, one of America’s best-known, award-winning chefs and pioneer in the American hotel-restaurant model, and Christopher Hunsberger, a 30-year veteran of Four Seasons Hotels and Resorts and its former president of North Americas. 

Appellation Lodi – Wine & Roses Resort and Spa offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin’s leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management.

Our resort is located in Lodi, California, a hidden gem in the heart of Northern California’s wine country that offers an exceptional quality of life with a welcoming small-town feel. Home to award-winning wineries, a charming downtown, and a close-knit community, Lodi is known for its beautiful weather, abundant outdoor recreation, and relaxed pace of life. The cost of living is significantly more affordable than many major metropolitan areas, at approximately 41% lower than San Francisco, 28% lower than Los Angeles, and 21% lower than Napa. With convenient access to Sacramento, the Bay Area, and Lake Tahoe, Lodi is an ideal destination for professionals and families seeking career growth alongside a balanced, fulfilling lifestyle.

Visit https://www.appellationhotels.com/hotels/california-lodi/ to learn more about our resort.

Requirements

• At least 2 years professional cooking experience, preferably in the Pastry Department
• Knowledge of methods and procedures regarding food preparation; kitchen and dining sanitation; use and care of kitchen equipment and utensils.
• Basic math skills to be able to understand recipes and meal tickets. 
• Ability and flexibility to perform all of job functions of the kitchen unsupervised.
• Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges.
• Must have flexibility in performing different job roles within the kitchen.
• Work varying schedules to reflect business needs including nights, weekends, and holidays
• Ability to perform the essential functions of the job with or without reasonable accommodation

In order to perform the duties and requirements for this job, you must have the following physical abilities:

• Constant – standing and use of hands, arms and legs, grasping, reaching at waist level, bending of neck
• Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat
• Occasional – twisting of waist, power grasping, fine manipulation, pushing and pulling and reaching above and below shoulder level, exposure to extremes in temperature, humidity and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds.