Job Description: The Pastry Cook should have Culinary Expertise and experience to make a wide variety of desserts as well as Baked Goods, including Confectionary Work. Must be able to understand and appreciate the subtleties of flavor pairings and different taste, and have a good aesthetic sense for food and pastry presentation. The position is responsible for adhering to the daily matrix consisting of Desserts, Tea Time, Pastries, Breads and other duties assigned by the Corporation and/or the galley Executive Chef. The Pastry Cook must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. Job Responsibilities: Commitment to Quality Service, and food & beverage knowledge. Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times. Clean and maintain station while practicing exceptional safety, sanitation and organizational skills. Ensure that each guest has a positive and memorable experience. Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared. Notifies Executive Chef of all product shortages and equipment maintenance issues. Taste all products produced to assess quality. Oversees creativity and prepares all desserts, bread, pastries, cookies, etc. required for vessel each day. Prepares and serves items in accordance with established procedures, recipes, and portion size and presentations standards. Set-up, maintain, and breaks down station according to FDA Standards. Use food production equipment according to manufacturer’s instructions. Maintains a professional appearance at all times. Basic understanding of Professional Baking and Pastries. Must have problem solving abilities, be self-motivated and organized. Job Requirements: Be able to work in a standing position for extended amounts of time. Adapt and adjust on a daily basis as last minute requests or changes may occur. Ability to Multi-task. Ability to reach, bend, and frequently lift/move items up to 50 lbs. Must be fully vaccinated for COVID-19 Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. An Associate’s Degree in Culinary Arts, Pastry & Baking and/or 3-5 years of experience with an emphasis on Quality Production. Ability to work in a TEAM environment. Ability to work calmly and effectively under pressure. Must be able to pass a pre-employment drug test Complete criminal background check Job Details: Company: American Cruise Lines Vacancy Type: Full Time Job Location: Tampa, FL, US Application Deadline: N/A Apply Here vacancyoptions.com
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