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Pastry Production Cook

Posted November 6, 2018

Since opening its doors in 1912, The Adolphus has served as an icon of Dallas and an integral part of the City’s history and culture. Situated on the original site of City Hall, the hotel was modeled after a beaus arts German castle. In its recent restoration and renovation, the hotel’s storied past is both celebrated and reimagined. There is a sense of discovery at every turn.

Inspired by its original design — The French Room has been thoughtfully restored and is currently pursuing experienced Cooks to join the team. The French Room’s menu draws on French culinary traditions and methodology with a fresh sensibility, including thoughtful table-side flourishes and a comprehensive wine program.

As a Pastry Cook, you will carefully and safely prepare desserts, confections and pastries according to chef direction and as ordered by the server, taking care to portion correctly and present appealingly. Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment. Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures

We seek to hire the best. Leaders of high character and humility with genuine passion and aptitude for hospitality. People who choose to be in hospitality because they have an open and generous nature and seek to make guests happy. We are a group of people who are proud of the work we do. Caring leaders, perfectionist chefs, intelligent creatives, generous hosts, meticulous operators, inspiring teachers, tireless doers, and all-around devotees of hospitality. We create value by empowering the team. We encourage our teams to stretch their thinking, move beyond their comfort zone and achieve their full potential. By providing a platform of support service, like the best in technology, finance resources, talent development, marketing and communication support, we allow them to focus on the heart of their business – hospitality and people. We are passionate about people and attract, develop and retain the best in hospitality.  We thoughtfully seek out and groom talent, both within our company and outside, by promoting from within, developing a culture of growth and learning and partnering with the local community.

At Makeready  http://makereadyexperience.com/ we create independent hotel, restaurant and retail brands. Each of our brands has a distinct point of view but they all share a common purpose: to inspire deeper connections with the world around them – city by city, person by person. Every Makeready experience embraces local culture, honors past and present, and invites curious guests to delve into the detail of their surroundings.

Key Responsibilities:

  • Ensures proper food preparation by utilizing approved recipes, following prescribed production standards and use of proper equipment.
  • Assists with the completion of production records to include waste tracking, used/unused portions and product shortages; informs supervisor when supplies are low.
  • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.
  • Maintains sanitation and orderliness of all equipment, supplies and utensils within work area.
  • Handles foods items appropriately and with all safety regulations in mind during preparation and service.
  • Cleans equipment and workstation thoroughly before leaving the area for other assignments.
  • Participate and assist in weekly and monthly deep cleaning schedule.
  • Consistently exhibits the ability to keep up with peak production and service calmly, accurately and efficiently.
  • Plan production to facilitate daily requirements
  • Develop appropriate seasonal menu offerings
  • Manage food cost controls to contribute to Food and Beverage revenue
  • Ensure compliance with food hygiene and Health and Safety regulations

Experience, Skills and Knowledge

  • Should have a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.
  • Pastry arts education, certification or degree.
  • Food Handling Certificate 

Qualifications:

  • Flexibility with schedule (early shifts/bakers shifts, holidays, banquets, etc.)
  • 3 years previous experience as a baker or pastry cook required.
  • Flexible with scheduling
  • Self-starter and positive attitude
  • Culinary School graduate preferred but not required.

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.