Pastry Cook III - Pastry Kitchen

Hard Rock Hotel & Casino Ottawa; Tejon (NM); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Benefits package

Job summary

Hard Rock Hotel & Casino Ottawa is seeking a Cook III to deliver exceptional service to guests and team members. Under the Sous Chef, you will prepare items for grill, fry, broil and pantry, ensuring quality and presentation meet menu standards.

You will lead a station, maintain cleanliness, assist with ordering and par levels, and participate in events as needed. A culinary apprenticeship or associate degree with 5 years in the industry is preferred.

Qualifications

• High School Diploma or Equivalent required or equivalent training.
• Culinary apprenticeship or Associate degree with minimum 5 years industry experience.

Responsibilities

• Prepare foods per recipe guidelines and ensure plates are visually appealing and cooked to spec.
• Recognize sauces, baking techniques, doughs and desserts for daily menus.
• Maintain clean workstation and lead others on proper sanitation and organization.
• Assist and direct co-workers to ensure efficient kitchen operations.
• May support special events or parties as needed.
• Ensure safe storage of foods and supplies and proper equipment condition.
• Aid in ordering, par levels, and overall outlet organization.
• Operate baking and industry machinery (ovens, freezers, mixers, fryers, etc.).
• Close down workstations properly and participate in meetings.

Skills

Leadership

Interpersonal skills

Communication skills

Organization

Confidentiality

Computer systems familiarity

Shift flexibility

Teamwork

Problem solving

Education

High School Diploma or Equivalent

Culinary apprenticeship

Associates Degree in Culinary

Job description

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: https://www.gotoworkhappy.com/benefits

Job Description:

Under the direction of the Sous Chef, the COOK III is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Essential Duties & Responsibilities:

• Prepares foods that are to be according the recipe guideline or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef.

• Recognizes a variety of sauces, baking techniques, doughs, and frozen desserts and properly executes on daily menus.

• Keeps workstation neat and clean and inspect others workstations as a lead.

• Assists and directs co-workers to ensure efficient operation of the kitchen.

• On occasion may perform duties for special events/ parties.

• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and prevents accidents.

• Ensures the proper storing of any foods, equipment, and ingredients including those from a previous function.

• Ensures that items are fully stocked, and equipment is in good working condition.

• Assists with ordering process, maintaining par levels, and overall outlet organization.

• Ability to demonstrate proper use of baking and industry specific machinery (ovens, freezers, sheeters, gelato machine, dough rollers, mixers, fryers, decorating tools, etc.)

• Ensures the proper closing down of workstations.

• Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations, action stations, or other duties as assigned.

• Attend and participate in meetings, completing follow-up as assigned.

• Communicate effectively with all levels of employees and guests.

• Be flexible and able to work varying shifts and days as needed.

• Perform work regularly and predictably.

• Other duties as assigned.

QUALIFICATIONS

This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an Associate’s Degree from a culinary institution or an equivalent with minimum 5 years same industry experience.

SKILLS

• Strong leadership and interpersonal skills

• Excellent interpersonal, oral and written communication skills.

• Meticulous, organized and accurate

• Extreme confidentiality.

• Familiarity with a variety of computer systems and applications.

• Be flexible to work varying shifts and time schedules as needed.

• Communicate effectively with all levels of employees and guests.

• Manage multiple details and tasks concurrently in a changing environment.

• Able to work effectively in a team environment.

• Analyze and think about how possible solutions impact on the entire operation.

PHYSICAL DEMANDS

• Ability to stand and sit for extended periods of time.

• Ability to walk distances.

• Ability to lift 30 to 40 lbs.

• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.

• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.