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    Pastry Cook - Minneapolis, United States - Aparium Hotel Group

    Aparium Hotel Group
    Aparium Hotel Group Minneapolis, United States

    3 weeks ago

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    Description
    Position:

    Pastry Cook

    Location:

    Minneapolis, MN

    Job Id:

    631

    # of Openings:

    1

    PASTRY COOK

    Reports to the Executive Chef; position is non-exempt

    WHO WE ARE

    Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place, and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.

    Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities. While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.

    Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

    WHO YOU ARE

    Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional. You are a self-motivated and driven individual who is committed to your chosen profession and are developing an obsessive nature when it comes to making-and crossing things off-lists. You have experience with mixing batters, doughs, and custards and are looking to continue to hone your pastry acumen. You are obsessive about butter-fat content and are beginning to understand the importance of a well-balanced ice cream formulation. You have always enjoyed playing with your ingredients and are ready for a next level understanding of the perfect croissant. You crave the camaraderie of a dynamic team and have been known to use the phrase, "Teamwork makes the dream work"

    THE ROLE

    The Pastry Cook reports to the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing complete recipes and bakery items - desserts, breads and pastries. It is critical that the Pastry Cook is someone who has been honing their craft for years and demonstrates advanced knowledge in pastry techniques. The Pastry Cook is a task-oriented and list-driven individual who is comfortable working under the direction of the Pastry Sous Chef. There will be opportunities where collaboration with Culinary leadership is key as the Pastry Cook's valuable insight is needed for shared success.

    At Aparium, our Culinary teams are expected to hold themselves, the guests, and each other in high regard. The Pastry Cook will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

    WHAT YOU WILL DO
    • Uphold the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service and translocal hospitality
    • Collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
    • Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards and guest preferences
    • Work in an organized fashion with the utmost respect for your ingredients, equipment and workspace
    • Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create
    • Possess an advanced understanding of baking and pastry skills, striving to learn more through constant scientific study of your craft
    • Foster open lines of communication within the department by actively participating in daily line ups and quarterly Culinary all staff meetings, maintaining a transparent dialogue amongst the team to voice ideas and concerns, while course-correcting any missed opportunities
    • Actively participate in feedback sessions with Culinary leadership to further develop your skillset
    • Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or Engineering department to make corrections and improvements as needed
    • Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
    • Other duties as assigned by one's managers
    WHAT YOU WILL NEED
    • Minimum of (4) four years experience in a free-standing bakery or pastry-related position in retail, restaurants or hotels
    • Demonstrated knowledge of food safety guidelines and requirements; ServSafe certification preferred
    • Proficiency of the English language to speak and read in order to follow recipes, special orders, proper chemical use
    • Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
    • Adaptable interpersonal communication skills to address all employee levels of the hotel
    • Ability to safely lift and transport 50 lb. bags of ingredients
    • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
    • Ability to work in a fast-paced environment for extended periods of time to meet high volume business
    • Ability to stand or walk for prolonged periods to cook required menu items
    • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves or fryers
    As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from, and take pride in who we serve. Aparium is an E-Verify employer.

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