Fine-Dining Pastry Commis — Craft & Mise en Place

Single Thread Farms; Healdsburg (CA); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Medical, Dental, Vision Plans

Paid Time Off

401(k) w/ discretionary match

Flexible Spending Account

Employee Assistance Program - 6 freec̲

Employee Dining and Wine Discounts

Daily Family Meal

Educational Opportunities

Opportunity for Advancement within the

Referral Bonuses

Uniform

Job summary

Vertice Hospitality in Healdsburg, CA is seeking a Pastry Commis I under the Pastry Chef to support daily mise en place and production for the restaurant. You'll follow directions from senior cooks and maintain quality, hospitality, and timely execution in a fast-paced environment.

You will assist with dish preparation, keep an organized recipe book, and ensure ingredients meet quality standards. Qualified candidates have at least 1 year in fine dining, and a HS diploma; culinary education

Qualifications

• Minimum 1+ year of experience in a fine dining restaurant.
• High school diploma required; degree in culinary arts or a related field preferred.
• Additional education, training, certificates, or experience may be required.
• Commitment to quality, excellence, and genuine hospitality
• Passion for creating unique guest experiences
• Ability to provide warm, humble, and knowledgeable service
• Exceptional interpersonal and communication skills.
• Strong task and time management abilities.
• Willingness to continue learning about food preparation
• Willingness to work as part of a high-energy, efficient team in a fast-paced environment.
• Availability to work nights, weekends, extended hours, and holidays.
• Basic math and computer skills

Responsibilities

• Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation and serving standards.
• Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Pastry Chef, Pastry Sous Chefs, Chef de Cuisine, and Executive Chef/Owner.
• Organize and prioritize daily responsibilities to ensure their timely completion.
• Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times.
• Communicate effectively with all team members to assure standards are achieved.
• Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documenting procedures.
• Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
• Take appropriate action to rectify any issues that may arise.
• Ensure equipment is kept clean and in excellent working condition
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions
• All other duties as assigned by supervisor.
• Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.

Skills

Fine dining experience

Education

High school diploma

Culinary arts degree (preferred)

Job description

Vertice Hospitality in Healdsburg, CA is seeking a Pastry Commis I under the Pastry Chef to support daily mise en place and production for the restaurant. You'll follow directions from senior cooks and maintain quality, hospitality, and timely execution in a fast-paced environment.

You will assist with dish preparation, keep an organized recipe book, and ensure ingredients meet quality standards. Qualified candidates have at least 1 year in fine dining, and a HS diploma; culinary education