Fine Dining Pastry Cook

THE HERITAGE STEAKHOUSE LLC; Santee (CA); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Paid time off

Job summary

THE HERITAGE STEAKHOUSE LLC in Santee, California, is seeking a skilled Pastry I to create and produce all pastry items for their restaurant and events. The ideal candidate will possess strong pastry techniques and at least 4 years of experience in a high-end kitchen.

You will be responsible for maintaining food quality, assisting the kitchen team, and adhering to safety regulations. Join us for a culinary experience in a vibrant environment!

Qualifications

• 4 years related kitchen experience in a high-end hotel or restaurant.
• Ability to create and produce all pastry items.
• Thorough knowledge of pastry, bread, and dessert techniques.

Responsibilities

• Produce listed menu items.
• Maintain 100% quality food production at all times.
• Responsible for properly rotating, labeling, and dating food items.

Skills

Pastry techniques

Food safety

Leadership

Education

High school diploma or equivalent

Tools

Knives

Blenders

Ovens

Job description

Benefits

• 401(k)
• Employee discounts
• Paid time off

Job Description

Position Title: Pastry I

Department: Kitchen/Culinary

Reports To: Executive Chef / Sous Chef

FLSA Status: Non-Exempt

Education, Experience, Training of Skills Required

High school diploma or equivalent with 4 years related kitchen experience in a high‑end hotel or restaurant. Ability to create and produce all pastry items throughout the restaurant and events/banquets. Ability to organize dining room tickets and plate up menu items correctly to specifications. Thorough knowledge of pastry, bread and dessert techniques. Ability to develop, lead and supervise cooks of lesser status.

License or Certificate Required

Food Handlers Card

Essential Functions / Tasks

1. Produce listed menu items.
2. Maintain 100% quality food production at all times.
3. Meet timing of food items as required by guest, supervisor or standard.
4. Responsible for properly rotating, labeling and dating food items.
5. Responsible for breaking down and putting away all items on workstation.
6. Maintain a clean workstation at all times.
7. Utilize all food in an efficient manner. Eliminate waste.
8. Follows sanitation set-up, determining what is needed and in what order.
9. Maintain clean and safe working area including refrigeration.
10. Assist and support the cold line during service.
11. Assist in controlling food costs.
12. Adhere to all safety and sanitation regulations.
13. Maintain and project a positive attitude.
14. Proper communication with staff and management.
15. Read all contracts and distinguish menu items and timing.
16. Produce prep sheets from contracts and execute production.
17. Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable.
18. Make sound decisions based on the needs of the department.
19. Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef / Sous Chef on a daily basis.
20. Assist in all areas of kitchen when needed. Anticipate business levels.
21. Be flexible with schedule and shifts to accommodate business needs.
22. Be able and willing to talk to guests about menus, special requests, etc.

Additional Tasks

• Help dish out events/banquets when necessary.
• Able to comply with other tasks assigned by management.
• Maintain HACCP documentation and logs.

Physical Requirements

• Ability to lift and/or carry 50lbs continuously throughout shift.
• Ability to push cart up to 500lbs.
• Ability to pull cart up to 100lbs.

Motion Requirements

Stand 47%, Bend 8%, Squat 5%, Push 5%, Sit 3%, Walk 10%, Lift 10%, Pull 2%, Carry 10%.

Mental Requirements

Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.

Sensory Requirements

Speech, vision, smell, touch, hear.

Environmental Factors / Hazards

Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.

Equipment / Protective Clothing Used

Knives, blenders, stoves, ovens, misers, buffalo choppers, slicers. Chefs uniform, apron, kitchen towels, and rubber gloves provided.

Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.