Pastry Cook | Hotel Du Pont | Wilmington, DE

ABOUT THE BAKE SHOP:  The bake shop creates bespoke pastries, breads, desserts, and more for Banquet and Catering functions in the HOTEL DU PONT, from 5 to 500 people and beyond, and all the savories and sweets for two Spark'd Creative Pastry + Coffee locations. Spark'd opened in 2019 as Wilmington’s most delightful destination to grab your morning coffee and pastry. We are proud to announce our second location within the HOTEL DU PONT lobby, and offerings include pastries baked fresh daily, cakes and tarts for special events, and a variety of coffee drinks to give you the caffeine rush of your dreams. Our Baking & Pastry Artists work as a team to create custom sweets and treats for guests of all outlets throughout the hotel. Have we Spark’d Your Sweet tooth yet?

REPORTS TO:  Pastry Chef

ESSENTIAL JOB FUNCTIONS:

1. Excited to learn, ready to work with a productive and passionate team, willing to share your creativity!


2. Daily bake-offs for retail and banquet desserts, breads, and pastries, ensuring product quality and consistency.


3. Scaling, mixing, shaping, baking of cakes, cookies, laminated doughs, quick-breads, Viennoiserie, fillings, breads, etc from scratch by correctly following recipes provided.


4. Filling, decorating, and finishing of cakes and specialty pastries.


5. Production of sauces, custards, ice creams and garnishes by correctly following recipes provided.


6. Maintenance of pars of pastries, desserts, and breads per requisitions sent by restaurant or coffee shop.


7. Plan production schedule on a daily and weekly basis in order to maintain stock of the freezer.


8. Ability to read and follow a Banquet Event Order and fulfill the menu needs detailed within.


9. Contribute creatively to recipe development, following a consistent high standard of flavor and aesthetic set by the Pastry Chef.


10. Keep work area clean and orderly; help clean and maintain kitchen in accordance with food safety and sanitation guidelines.


11. Ensure refrigerated foods and inventory are properly stored, rotated, and labeled according to food safety guidelines.


12. Communicate with the Pastry Chef when equipment needs servicing, or when ingredients, supplies, or smallware products need to be restocked.


13. Operate, maintain, and properly clean stove, food processor, mixers, dough sheeter, ovens, tempering machines, and other specialty bakery equipment.


14. Ability to adhere to deadlines, self-manage, and adapt to change.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English.  Self-starting personality with an even disposition.  Maintain a professional appearance and manner at all times. Can communicate well with guests and co-workers.  Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.  Ability to lift/carry weight up to 50 pounds.  Ability to push/and pull carts of products weighing up to 150 pounds.

When You’re Here:

This probably goes without saying but you’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there’s a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.