Who We Are:
Since 1913, the Grande Colonial has provided an exceptional guest experience and genuine, friendly service. We continue to “Make History Every Day” by building authentic, personal connections with every guest.

Our company is built on four fundamental values that serve as our foundation.

FAMILY is the strength and soul of our company.
We serve with PASSION.
We act with INTEGRITY in all we do.
We provide and seek GROWTH as a company and as individuals.

Our employees and the core values are the essence of our company- our culture, our brand- and what have made us so special for more than a century. We love what we do and it shows!

Availability:
Must be available to work Sunday through Thursday nights between the hours of 2:30pm and 11:00pm. Flexibility to work other days and times, including holidays, as needed.

The Role:
NINE-TEN Restaurant and Bar at the Grande Colonial is hiring a full-time evening Pastry Cook. Ideal candidate will be a hardworking team player with a dedication to producing plated desserts and pastry items while assisting the kitchen and dining room staff with providing the highest level of service to our guests. Prior fine dining and pastry production experience required. We are looking to hire a Pastry Cook with a good work ethic, a great attitude, and a commitment to hospitality. We want employees who genuinely care, get involved with their department, ask questions, and want to learn something new every day. If this is you, come join us and help us “Make History Every Day”

This position is responsible for assisting with production in the pastry kitchen. Produces desserts and products ready for baking. This position is also responsible for maintaining a sanitary work area.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
• Prepare quality baked goods, such as breads, pastries, desserts, pies and special occasion cakes for restaurant and banquet
functions.
• Maintain an exceptional production knowledge and attention to detail with decoration and taste quality.
• Knowledge in techniques and methods in the area of pastries, desserts, ice creams and chocolate.
• Take initiative; assume responsibility for exceeding the guests’ expectations.
• Maintains work area and cooking equipment in proper and sanitary order.
• Selects and uses knives, hand tools, utensils and equipment to weigh, measure, bake, cook, whip, refrigerate, or otherwise
produce food in the pastry kitchen.
• Covers, dates, labels, and stores food items and ingredients during the scheduled shift.
• Prepares and presents menu items.
• Always tastes prepared items prior to serving.
• Adheres to proper rotation and sanitation standards at all times.
• Assures overall freshness and quality of all food items.
• Properly closes and turns over work area at the end of shift assuring proper storage and minimal waste.
• Attends regularly scheduled kitchen meetings.
• Other duties may be assigned.

OUTCOME:
The proper performance of the Pastry Cook position will enhance the overall dining experience and ensure compliance with sanitation
regulations. Consistent high quality standards, accurate food preparation, and attractive food presentation will result in overall guest
satisfaction and repeat customers.

QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below
are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
One-year certificate from college or technical school; or three to five years related experience and/or training; or equivalent
combination of education and experience.

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide.  Ability to calculate figures and amounts such as discounts, proportions, percentages and volume.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS
Must be able to obtain and maintain a current Food Handlers Card.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The
employee frequently is required to stand; walk; and use hands to finger, handle, or feel objects, tools, or controls. The
employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or
crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and
occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color
vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS
ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential
functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally
exposed to risk of electrical shock. The noise level in the work environment is usually moderate.
The employee is responsible for taking actions to perform each task safely and to ensure that managers and staff members under their direction are properly trained on job safety issues.
The Grande Colonial is committed to ensuring a safe work environment for all employees. In compliance with federal “Right to Know”requirements, the company freely discloses this information so that all employees are informed about potential hazards in the work place.
We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION:
Employees in this position interact with all kitchen co-workers and dining room staff on a daily basis. Occasionally interacts with
maintenance, front desk, and other designated internal customers. On occasion, employees may interact with visitors, guests, vendors, or
other external customers.
SCHEDULING:
This company operates seven days a week, 24 hours a day. Shifts will generally be rotated as much as possible to be fair to everyone. At times it may be necessary to move you from your accustomed shift if business or task assignments demand (i.e. holidays,weekends, and high volume business periods). In addition, it should be understood that business needs determine the amount of hours that you work

compensation: $14.50/hour+, depending on experience
employment type: full-time