Pastry Cook

Wakuda; Las Vegas (NV); Ibrido; USD 60.000 - 90.000; Tempo pieno

Descrizione del lavoro

Wakuda in Las Vegas is seeking an experienced Pastry Cook to plan, prep, and prepare pastries, desserts, breads, ice creams, and more in the Pastry/Bake Shop. You will maintain sanitation and coordinate with the Pastry Chef and Executive Chef to align daily specials with quality standards.

Ideal candidates have at least 2 years in high-volume or fine dining pastry kitchens, culinary degree preferred, and strong English communication.

Competenze

• Must have meticulous attention to detail and ability to work quickly and accurately.
• Strong organizational and prioritization skills to manage multiple prep items.
• Clear thinking under pressure with good judgment and problem solving.
• Ability to follow recipes and maintain sanitation standards in a high-volume pastry operation.

Mansioni

• Maintain and enforce Health Department sanitation standards.
• Coordinate with Pastry Chef and Executive Chef on daily specials and prep sheets.
• Prepare pastries, desserts, breads, ice creams, sorbets, creams, and jams following recipes.
• Organize prep items across areas to ensure readiness for service.
• Assist in inventory monitoring and waste reduction to control food costs.
• Operate and maintain kitchen equipment safely and properly.

Conoscenze

Attention to detail

Speed and accuracy

Organizational skills

Team player

English communication

Problem solving

Multitasking

Pressure tolerance

Culinary focus

Formazione

Culinary degree from accredited school

Strumenti

Oven operation

Refrigeration systems

Descrizione del lavoro

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art.

REPORTS TO: Executive Chef

KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff

Job Description

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef

Requirements

• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
• Ability to maintain good coordination
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to comprehend and follow recipes
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English, in both written and oral form

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations (where applicable)
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
  and safely
• Maintain complete knowledge of and comply with all departmental policies and procedures
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service
• Prepare all menu items following recipes and yield guides, according to department standards
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s
• Minimize waste and maintain controls to attain forecasted food cost
• Transport empty, dirty pots and pans to the pot wash station

Work Environment

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
  controls; reach with hands and arms; talk or hear; and taste or smell
• The employee frequently is required to walk

Preferred

• Minimum 2 years-experience in high volume or fine dining pastry kitchens.
• Culinary degree from accredited school or university.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision-making skills

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

We run background checks on all new hires in this position.