Pastry Cook I

Paycom; Palo Alto (CA); On-site; USD 42,000 - 43,000; Full time

Job summary

Nobu Palo Alto in Palo Alto, CA seeks a Pastry Cook I to create pastries, desserts, custom cakes for events, and chocolates. You will lead the Pastry team, ensure recipes are followed, and coordinate production under Executive Chef oversight.

The role requires precision, speed, cleanliness, and the ability to work in a high-volume kitchen. Regular attendance is essential, and the candidate should be able to work swing shifts including nights and weekends.

Qualifications

• Attention to detail, speed, accuracy, courtesy, and cooperativeness.
• Ability to train Pastry Cook I to established recipes and techniques.
• Read, listen and communicate effectively in English with guests and staff.

Responsibilities

• Produce dishes in an efficient manner and consistent with established recipes.
• Oversee Pastry Cook II training to ensure proper work methods and standards.
• Oversee sanitation and organization of Pastry station during shift.
• Lead the Pastry team in a fast-paced environment to meet deadlines.
• Collaborate with Executive Chef on new dishes and get final approval.
• Complete any assigned side-duties.
• All other duties as assigned by the supervisor.

Skills

Attention to detail

Team leadership

Ability to train Pastry Cook I

English communication

Education

High school diploma

Job description

Job Details: Job Location: Nobu PA - Palo Alto, CA 94301, Position Type: Full Time, Salary Range: $30.85 - $31.35 Hourly, Travel Percentage: None, Job Shift: Swing, POSITION SUMMARY

The 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 RESPONSIBILITIES

• Produce 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 shift
• Breakdown 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.

Qualifications: QUALIFICATIONS

• 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 position

EDUCATION and/or EXPERIENCE

High 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 REGISTRATIONS

Valid California Food Handler Card

PHYSICAL DEMANDS

The 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 ENVIRONMENT

The 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.