PASTRY COOK

Groot Hospitality; Las Vegas (NV); On-site; USD 30,000 - 45,000; Full time

Job summary

Join a leading hospitality venue in Las Vegas as a Pastry Cook where you will prepare and execute delicious pastry items. This entry-level position entails ensuring quality through team collaboration and following strict guidelines set by the Executive Pastry Chef. Embrace a fast-paced environment that offers opportunities for personal growth and service excellence.

Qualifications

• Ability to stand for extended periods.
• Knowledge of food health and safety regulations.
• Experience required in pastry cooking.

Responsibilities

• Prepare pastry items in a timely manner following set recipes.
• Maintain cleanliness and organization of the workstation.
• Assist in kitchen cleaning and inventory management.

Skills

Proven cooking experience

Excellent communication skills

Organizational skills

Problem-solving skills

Ability to work in a fast-paced environment

Education

Food handler’s license

Job description

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Pastry Cook:

Description

Pastry Cook:

Papi Steak Las Vegas, a Groot Hospitality venue employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the Executive Pastry Chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

General Duties And Responsibilities

The day-to-day responsibilities include but are not limited to:

• Sets up station in time for service according to restaurant guidelines.
• Prepares all pastry items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
• Restocks all items as needed throughout shift and is responsible in taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time.
• A thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous pastry cook experience.
• Professional communications skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc.
• Must be open-minded and show the eagerness to learn and move forward.
  
  

The requirements for this position include but are not limited to:

Working Conditions

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand pastry basic cooking directions.
  
  

Requirements

Knowledge and Skills:

• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work a fast-paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem-solving skills

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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