Pastry cook

R365hire; Redbird (OK); On-site; USD 22,000 - 28,000; Full time

Job summary

Redbird is seeking a Pastry Line Cook in Los Angeles to efficiently prepare, bake, and decorate a variety of high-quality pastry items under the guidance of the Executive Pastry Chef. You will ensure recipes and presentation standards are met while supporting a smooth kitchen operation.

Responsibilities include maintaining clean stations, adhering to food safety regulations, managing ingredient stocks, and aiding in events and special orders to deliver an exceptional guest experience.

Qualifications

• Minimum of 1 year of experience working pastry line and plating desserts.
• Communicate and understand the predominant language(s) of our guests.

Responsibilities

• Prepare and plate pastries according to recipes and portioning standards.
• Maintain a clean, sanitized work station and adhere to health regulations.
• Stock prep and mise-en-place to ensure smooth service periods.
• Assist in events and catering needs, including offsite duties as required.
• Close the pastry station with proper procedures and assist in closing the kitchen.

Skills

Pastry line experience

Communication skills

Job description

To efficiently prepare, bake, and decorate a variety of high-quality pastry items-including desserts, breads, pastries, and confections-following established recipes and presentation standards. This role supports the pastry section by maintaining cleanliness, adhering to food safety and sanitation regulations, managing ingredient stocks, and assisting in the execution of special orders. Pastry Line Cook works under the guidance of the Executive Chef or Pastry Chef to ensure timely production and consistent quality of all dessert and pastry offerings, contributing to an exceptional guest experience and smooth kitchen operations.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, techniques and serving standards of the company.
• Responsible for maintaining notes communicated from chefs regarding menus, recipes and techniques
• Able to organize service and expedite tickets in coordination with chefs and sous chefs.
• Ensure that dessert and pastry items are of the highest quality and that the needs of the restaurant are always met.
• Assumes 100% responsibility for the quality of products served and mise-en-place on station.
• Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintains sufficient levels of food products at their stations to assure a smooth service period.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, and pastry station-specific equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards
• Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly
• Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Responsible for filling out prep needs and effectively communicating to team members and supervisors.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for pastry station. Assist others in closing the kitchen.
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications:

• Minimum of 1 year of experience working pastry line and plating desserts.
• Communicate and understand the predominant language(s) of our guests.

Working Conditions and Expectations:

• Shifts will range from 6 – 12 hours.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create, maintain a positive, safe and productive working environment.

Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 12 hours).
• Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds
• Repetitive tasks with few breaks
• Be able to climb 5 flights of stairs

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Compensation: $18.00 per hour

We are an equal opportunity employer and all qualified applicants will receiveconsideration for employment without regard to race, color, religion, sex,national origin, disability status, protected veteran status, or any othercharacteristic protected by law.

Chef Neal Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table. An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics and has garnered him awards such as Time Out’s Best Restaurant Bar Program.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by Fraser. Designer Robert Weimer created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.

Redbird is recognized by the Michelin Guide (California) and 50 Best Discovery. In addition, Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property. Recipients are selected by a jury of experts in architecture, historic preservation and community development.

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