Pastry Cook

Yardbird Group; Las Vegas (NV); Hybride; USD 52 000 - 90 000; Plein temps

Résumé du poste

Yardbird is seeking a Pastry Chef to join our team. This role will plan, set up and prepare quality pastries, desserts, breads, ice creams and related items in accordance with our standards.

Preferred candidates have culinary training and at least two years in high-volume or fine dining pastry kitchens, plus excellent communication and problem-solving skills.

Qualifications

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

Responsabilités

• Plan, set up and prepare quality pastries, desserts, breads and related items.
• Maintain sanitation and health regulations as required.
• Inspect and organize prep items for service.
• Prepare menu items following recipes and yield guides.
• Monitor inventory to minimize waste and control costs.
• Work with Chefs to review assignments and upcoming business needs.
• Ensure proper use and maintenance of equipment.
• Support inventory, waste reduction and portion control.
• Assist in line organization and station cleanliness during shift.
• Transport and manage kitchen items as needed.

Formation

Culinary degree

Description du poste

Deeplyrooted in Southern hospitality,Yardbirdstands as an iconicestablishment celebrated by both James Beard and Bon Appétit. Cherished familyrecipes and genuine warmth are infused into every bite. From its inception inthe vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologeticallyindulgent cuisine and award-winning bourbon selections. Join our team and bepart of a legacy that combines culinary excellence with heartfelt hospitality.

Weare looking for a Pastry Chef to join our team! This role will be responsiblefor planning, setting up and preparing quality products including, but notlimited to pastries, desserts, breads, ice creams, sorbets, creams, simplesyrups, jams, in accordance with departmental quality standards andspecifications.

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations (whereapplicable)
• Maintain complete knowledge of correct maintenance and use of equipment; useequipment and tools only as intended, properly and safely
• Maintain complete knowledge of and comply with all departmental policies andprocedures
• Meet with Chefs to review assignments, anticipated business levels, changesand 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 ensurethat all items are in place and ready for service
• Prepare all menu items following recipes and yield guides, according todepartment standards
• Assist in monitoring inventory of prepared food items to keep waste downwhile 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 toheat from the stoves and burners.The noise level in the work environmentis usually loud.While performing the duties of the job, the employee isregularly required to stand, use hands to handle, or feel objects, tools,orcontrols; reach with hands and arms; talk or hear; and taste orsmell.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

EOE

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