Dessert Production Pastry Chef II

casinodelsolcareers; Tucson (AZ); On-site; USD 20,664,000 - 30,307,000; Full time

Job summary

Casino Del Sol seeks a Pastry Cook 2 to assist in preparing desserts such as cakes, cookies, and pies, and to plate and portion desserts for service across the dining areas.

Responsibilities include scaling recipes, maintaining inventory, ensuring FIFO, labeling ingredients, and following safety procedures in a fast-paced environment. A basic pastry foundation and a flexible schedule are required.

Qualifications

• High school diploma or GED with 6 months of related pastry experience.
• Must obtain Food Handler's card and ServSafe certification within 3 months of employment.
• Reliability and responsiveness with a flexible schedule including weekends/holidays.
• US work eligibility and ability to obtain a gaming license.

Responsibilities

• Scales, measures, and assists in executing all pastry recipes to the letter (cakes, cookies, pies).
• Follow quality and timing methods to maintain consistency.
• Help complete production schedules to ensure quality and quantity.
• Ensure plating specifications are followed to the letter.
• Organize kitchen, stock ingredients, and plan dessert plate ups with carts and equipment.
• Restock kitchen supplies and ingredients for service efficiency.
• Rotate pastries using FIFO; label and date ingredients for safety.
• Identify and safely use all kitchen equipment; follow safety policies.
• Finish, chill, wrap, label, and date produced items (sauces, custards, breads).
• Serve as production assistant with tasks like dough rolling and cleanup.

Skills

Basic pastry knowledge

Time management

Attention to detail

Communication skills

Lift 50 pounds

Overtime flexibility

Education

High School Diploma or GED

Job description

Casino Del Sol seeks a Pastry Cook 2 to assist in preparing desserts such as cakes, cookies, and pies, and to plate and portion desserts for service across the dining areas.

Responsibilities include scaling recipes, maintaining inventory, ensuring FIFO, labeling ingredients, and following safety procedures in a fast-paced environment. A basic pastry foundation and a flexible schedule are required.