Pastry Cook I

Nobu Hotel Palo Alto; Palo Alto (CA); On-site; USD 52,000 - 76,000; Full time

Job summary

Nobu Hotel Palo Alto is seeking a Pastry Cook I to create pastries, desserts, custom cakes for BEO events, and chocolates for amenities. You will lead the Pastry team to ensure recipes are followed and quality maintained under the Executive Chef in a high-volume setting.

This role requires strong organization, cleanliness, efficiency, and the ability to motivate staff. Regular attendance, varied shifts, and proficiency with basic computer tools are expected.

Qualifications

• Experience following established pastry recipes and technique guidelines.
• Ability to train Pastry Cook I and ensure proper methods.
• Strong organizational skills and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Fluent reading and writing in English.

Responsibilities

• Produce dishes efficiently while following established recipes.
• Oversee Pastry Cook II training and ensure standards.
• Maintain sanitation and organization of Pastry station.
• Close down shift and ensure station is clean for next shift.
• Lead Pastry team in fast-paced environment, under pressure.
• Collaborate with Executive Chef on new dishes.

Skills

Leadership

Attention to detail

Time management

Training

Communication

Education

High school diploma

Tools

Microsoft Word

Excel

Outlook

Job description

POSITION SUMMARYThe Pastry Cook I creates recipes for pastries, dessert specials, custom cakes for BEO events, and chocolates for amenities. They will oversee organizing and guiding the Pastry team so current and new recipes are followed properly and to specifications. The Pastry Cook I will direct the Pastry department production with the Executive Chefs oversight. This individual must be able to work effectively as a leader in a high-volume operation, acting as a positive role model in every aspect of the job. Organization, cleanliness, efficiency, and taking on the responsibility of service running smoothly are key requirements of the Pastry Cook I.ESSENTIAL FUNCTIONS AND RESPONSIBILITIESProduce dishes in an efficient manner and consistent with established recipes.Oversee Pastry Cook II training to ensure proper work methods are being used, recipes are being followed, and standards are being met.Oversee sanitation and organization of Pastry station throughout and at the end of the shiftBreakdown workstation and complete closing duties. Ensure each Pastry Cook cleans up any projects in progress so the station is clean and ready for the next shift coming in.Lead the Pastry team in a fast-paced environment so all colleagues can perform their duties, even when under pressure. Ensure deadlines are met.Work with Executive Chef on any new dishes proposed. Get final approval from Executive Chef before any new dishes go live.Complete any assigned side-duties.All other duties as assigned by the supervisor.OTHER:Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends and holidays.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Able to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness.Able to work with little to no supervision.Able to train Pastry Cook I to follow established recipes and technique guidelines.Able to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.Maintain excellent organizational skills, including the ability to handle multiple tasks simultaneously when under pressure.Able to maintain concentration and think clearly when providing service to many guests at any given time.Able to use reasonable judgement when making decisions that impact guest satisfaction.Able to utilize basic computer programs including Microsoft Word, Excel and Outlook.Able to read, listen and communicate effectively in English with guests, coworkers, and management. Ability to speak multiple languages is preferred, though not required.Able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedural manuals.Meets legal age requirements for the positionEDUCATION and/or EXPERIENCEHigh school diploma is preferred, though any combination of education and/or experience that provides the required knowledge, skills and abilities will be considered.CERTIFICATES, LICENSES AND REGISTRATIONSValid California Food Handler CardPHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, significant portions of the day require prolonged standing, moving, and lifting items weighing up to 25 pounds. Employee must have the ability to walk or stand for extended periods of time during the shift. Significant portions of daily assignments involve manual skills like motor coordination in combination with finger dexterity (ex: gripping, grasping, handling, etc.).WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level in the work environment is usually moderate to loud. The lighting in the work environment is usually bright. The temperature in the work environment is usually moderate to warm.