PASTRY COOK

Groot Hospitality; Las Vegas (NV); On-site; USD 24,796 - 41,328; Full time

Job summary

Papi Steak Las Vegas, a Groot Hospitality venue, seeks a Pastry Cook to prepare and execute pastry items in the department, ensuring mise‑en‑place is ready before service and maintaining quality through rotation and waste management. The role requires basic communication and reading skills and the ability to work weekends and holidays.

Set up the pastry station in time for service, follow recipes and presentation specifications, and restock items as needed during shifts.

Qualifications

• Proven cooking experience in a professional kitchen.
• Valid food handler’s license.
• Ability to stand for long periods.
• Ability to work weekends and holidays.
• Excellent organizational and time-management skills.

Responsibilities

• Set up the pastry station in time for service according to restaurant guidelines.
• Prepare all pastry items in a sanitary and timely manner.
• Follow recipes, portion controls, and presentation specifications set by the Pastry Chef or restaurant.
• Restock items as needed during the shift and take inventory after service.
• Clean and maintain the pastry station while practicing safety, sanitation, and organizational habits.
• Use and maintain all pastry station equipment properly.
• Assist with cleaning and organization of kitchen, walk-in coolers, and storage areas.
• Perform additional responsibilities as requested by the Pastry Chef, Sous Chef, or chef de partie.
• Maintain a thorough understanding of professional pastry techniques and food knowledge.
• Adhere to safety, sanitation, and food handling procedures.

Skills

Cooking experience

Food safety

Communication

Leadership

Time management

Job description

Pastry Cook

Papi Steak Las Vegas, a Groot Hospitality venue, seeks a Pastry Cook to prepare and execute pastry items in the department, ensuring mise‑en‑place is ready before service and maintaining quality through rotation and waste management. The role requires basic communication and reading skills and the ability to work weekends and holidays.

General Duties And Responsibilities

• Set up the station in time for service according to restaurant guidelines.
• Prepare all pastry items in a sanitary and timely manner.
• Follow recipes, portion controls, and presentation specifications set by the Pastry Chef or restaurant.
• Restock items as needed during the shift and take inventory after service.
• Clean and maintain the station while practicing good safety, sanitation, and organizational habits.
• Use and maintain all station equipment properly.
• Assist with cleaning and organization of kitchen, walk‑in coolers, and storage areas.
• Perform additional responsibilities as requested by the Pastry Chef, Sous Chef, or chef de partie.
• Maintain a thorough understanding of professional pastry techniques and food knowledge.
• Adhere to safety, sanitation, and food handling procedures.

Requirements

• Proven cooking experience.
• A valid food handler’s license.
• Strong knowledge of food health and safety regulations.
• Ability to stand for extended periods.
• Ability to work in a fast‑paced environment.
• Excellent communication and leadership skills.
• Exceptional organizational, time management, and problem‑solving skills.

Working Conditions

• Must spend 100% of the time standing.
• Occasional exposure to cold, heat, and moisture.
• Must be able to transport up to 40 pounds on occasion and 25 pounds regularly.
• Must be able to speak, read, and understand basic pastry cooking directions.